Skip to main content

SRC Reveal: Creamy Millet Porridge

It's time for Group B's July 2015 Secret Recipe Club reveal. This month I was assigned to Fit Mama Real Food which is written by Heather. She's wife to Jacob, mom to Hunter and Zoe, real food lover, crazy crafter, and group fitness instructor. And she has some really delicious looking recipes.

I am definitely going to try her Crusty No Knead Dutch Oven Bread (I am all about no-knead breads!), Chicken Kebab Salad, Pomegranate and Almond Butter Deep Dark Chocolate Brownie.

But, for this month's SRC reveal, I decided to make Heather's Creamy Millet Porridge. Serendipitously, I had just ordered some grains from Bob's Red Mill when I found Heather's recipe. And millet was in my order!

Given that I've never cooked with millet - and really no idea what I wanted to do with it when I placed the order at Bob's Red Mill - this was the perfect introduction to it!

In case you're unfamiliar, millet is an ancient grain that has been cultivated in Asia as far back as 10,000 years ago. Surprisingly, cultivation of millet was more prevalent than even rice, during prehistoric times, particularly in what is now China and the Korean peninsula. By 5000 B.C. its use had spread to Europe. And, today, it's used as a food source all over Africa for its resistance to drought.

Millet's protein structure is remarkably similar to wheat with one major divergence: it's a non-gluten grain. So many people with gluten-intolerance substitute millet flour in bread recipes.

I have to admit that my boys - including the big one - weren't sold on millet. It's toothier than they like...even moreso than steelcut oats.

Creamy Millet Porridge
slight adapted from Heather's Creamy Millet Porridge

I added chia seeds in addition to the hemp seeds. And, because we prefer our morning porridge a little sweeter, I served it with maple syrup. I don't think my family liked the hemp seeds. Maybe I'll try it again with chia and flax. Or maybe I'll try a savory application. Not sure yet. In any case, I liked it!

Ingredients Serves 4
  • 2 C cooked millet (I cooked it just as I cook rice)
  • 1-1/2 to 2 C milk (I used whole milk)
  • 2 t hemp seeds
  • 1 t chia seeds
  • 1 t ground cinnamon
  • 1 t pure vanilla extract
  • 1 egg
  • maple syrup for serving
  • fresh blueberries for serving


In a small saucepan, over medium heat, combine all ingredients - to the vanilla extract. Bring to a very low simmer and allow the liquid to absorb into the millet. 

Once the millet is to your desired creamy texture, slowly whisk in the egg.  Cook and continue to whisk until egg is cooked, approximately 2 to 3 minutes on a low simmer.   Add more milk if needed.

Serve with a drizzle of maple syrup and a sprinkle of blueberries. Or top with your favorite porridge toppings.


  1. Your Creamy Millet Porridge looks so comforting, I love a dish like this. This is my last month to cook with the SRC and it has been a pleasure cooking with you and getting to know you here. Hope you have a great day!
    Miz Helen

  2. I have never cooked with millet but I bet it is something I would like. Your additions of chia and hemp sound like something I would do. And my husband would probably agree with yours and stick with something more familiar.

  3. This sounds interesting and so good. I've got some millet hanging around. I'm going to try this.

  4. I've never been a fan of oatmeal, but I'm intrigued by this millet. Topped with blueberries looks tasty!

  5. I have had a bag of millet for a long time and never known what to do with it. This sounds wonderful - I have printed the recipe to try.


Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Lamskoteletten op zijn oud-Hollands for #TheBookClubCookbookCC

Here we are at April's #thebookclubcookbookCC event. It's hard to believe that we only have three more months in this year-long journey to explore - and cook from -  The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors  by Judy Gelman and Vicki Levy Krupp.* Judy, Vicki, and their publisher,  Tarcher-Penguin ,  have provided the hosting bloggers with copies of the book plus copies to giveaway each month of the project. Woohoo. Incredibly generous. This month Sarah at  Things I Make (for Dinner)  has selected  Girl With a Pearl Earring  by Tracy Chevalier.** Click to read  Sarah's invitation . She shared the recipe for Griet's Vegetable Soup, but invited us to find inspiration in any of the pages. On the Page... While the boys were playing around the lake during our week in Tahoe earlier in the month, I stayed by the fire and finished this book in one sitting. Loved it. photo by R

Pistachio Dukkah for #HandCraftedEdibles

In an effort to make all of my holiday gifts this year, we are sharing recipes for hand-crafted edibles. Over the course of twelve weeks, we'll be sharing recipes that you can make at home to give to friends and loved ones, or things to serve at holiday parties. We hope you'll follow along for inspiration. You can find out more information, including the schedule:  here . This week, we are "going nuts" and sharing all sorts of recipes with nuts. Think spiced nuts or nutty fruit cake or whatever floats your nutty boat! Here's what we're posting this week... Amy's Cooking Adventures  shared her Salted Chocolate Cashew Butter Cookaholic Wife  cooked up Slow Cooker Cinnamon Almonds Making Miracles  made Honey Roasted Almonds Christmas Tree Lane  posted Crockpot Spiced Nuts A Day in the Life on the Farm  wrote about the Easiest Nut Brittle in the World Sew You Think You Can Cook  prepared Orange Rosemary Roasted Almonds Culinary Adventur