Recipe: Millet Porridge with Figs + Roasted Grapes

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Whilst millet may have made it’s name as a core ingredient in bird seed, we’re here to prove that actually it shines brighter as porridge (for human consumption). It’s probably our favourite oat alternative for our morning bowl as it cooks down to be nice and soft, and if cooked with milk rather than water, it’s the perfect level of rich and creamy. Top it with figs (an immediate breakfast win) and roasted grapes for a fancy yet incredibly easy breakfast.

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Serves 2


For the millet porridge:

- 1 cup millet
- 2.5 cups oat milk
- 2 tbsp maple syrup
- 1/2 tsp cinnamon

For the toppings:

- 1 fig, sliced
- A handful of grapes (about 10-15)


1. Add the milk to a pan over a high heat and bring to a boil. Add the millet, reduce to a medium heat and leave to cook for about 20 minutes. For the porridge, we want it to be softer, so we actually overcook the millet compared to if you were cooking the grain separately.

2. Once the liquid has mostly disappeared and you’re left with a thick ‘porridge’ texture add the maple syrup and cinnamon and remove from the heat. Add more syrup based on your level of sweet preference.

3. Heat the oven to 200C and line an oven tray with parchment paper. Cut the grapes in half and place them on the oven tray. Roast for 10 minutes.

4. Add the porridge to the bowl, remove the grapes from the oven and top the porridge with the sliced fig and roasted grapes. Enjoy!

recipespollen + grace