Pumpkin Millet Porridge
I’m a huge fan of hot breakfasts, and a good bowl of thick, stick-to-your-ribs porridge is among the best of them. This recipe couldn’t be easier. Simply pop it in the oven and go about your business while it bakes. Then dig in for a fabulous, hearty breakfast!
Pumpkin Millet Porridge
Servings: 4 Servings
Calories: 311kcal
Ingredients
- 2/3 cup dry millet
- ¾ cup unsweetened rice milk
- ¾ cup water
- 1 cup pumpkin puree other orange squashes also work well
- 1 cup canned coconut milk full fat
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon pure stevia powder
Instructions
- Preheat the oven to 350ºF. Grease a 2-quart casserole dish.
- Place the millet, rice milk, and water in a medium pot and bring to a boil. Turn off the heat and add the pumpkin. Whisk to combine. Add the remaining ingredients and whisk to combine. Transfer to the prepared casserole dish.
- Cover the casserole and bake for 55-65 minutes, stirring once every 20 minutes or so, until most of the liquid is absorbed and the millet is very soft. (If the mixture appears too dry before the millet is cooked, add a bit more rice milk and return to the oven.) Stir again before serving. (May be frozen.)
Nutrition
Nutrition Facts
Pumpkin Millet Porridge
Amount Per Serving
Calories 311
Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 13g65%
Sodium 33mg1%
Potassium 348mg10%
Carbohydrates 38g13%
Fiber 6g24%
Sugar 6g7%
Protein 5g10%
Vitamin A 9530IU191%
Vitamin C 4.3mg5%
Calcium 45mg5%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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