Pumpkin Millet Porridge
Updated Feb 15, 2021, Published Sep 01, 2015
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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
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
Calories: 311kcalCarbohydrates: 38gProtein: 5gFat: 16gSaturated Fat: 13gSodium: 33mgPotassium: 348mgFiber: 6gSugar: 6gVitamin A: 9530IUVitamin C: 4.3mgCalcium: 45mgIron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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