Maple Millet Porridge with Raspberries

Maple Millet Porridge with Raspberries

Breakfast porridge shouldn’t always meal oatmeal. Iron and calcium-rich pearl millet is a delicious alternative. Why not put a spin on breakfast with my nutrient-dense maple millet porridge?

Millet is an essential crop in India and many African countries where it is a staple food for many communities. It is a gluten-free grain that is rich in iron, magnesium, B-vitamins, calcium, phosphorus, selenium and zinc.

Millet is also a great source of polyphenols, particularly phenolic acids and tannins. These compounds don’t have any nutritional value, but they act as antioxidants, reduce and prevent inflammation, and they stop the growth of damaged cells that could eventually cause cancer.

There are several varieties of millet, including pearl, foxtail, proso, finger and fonio. Pearl millet is the variety that you typically find in the West. It has a distinct flavour that is similar to corn. It has a strong smell that may put you off it initially, but the more you cook it, the more you get used it, and then eventually stop noticing it.

You can cook millet al dente or fluffy to use in a salad or as a gluten-free alternative to couscous and bulgur wheat. You can also cook it until it is very soft to enjoy as porridge. Indians typically grind millet into a flour to make traditional roti or a millet meal similar to polenta. In Nigeria, millet is usually milled and then enjoyed as an alternative to custard.

I usually eat millet as an alternative to rice or make a porridge out of it. I eat porridge at any time of the day. My philosophy is that if it is good for breakfast, it is good for lunch or dinner. Don’t you agree?


Maple Millet Porridge with Raspberries

  • Author: somiigbene
  • Prep Time: 2 minutes
  • Cook Time: 20 minutes
  • Total Time: 22 minutes
  • Yield: Serves 1-2 1x


Put a spin on breakfast with my nutrient-dense maple millet porridge.



  • 100g pearl millet
  • 250ml unsweetened almond milk
  • 1/4 tsp¬†cinnamon
  • 250ml water
  • 1 teaspoon vanilla paste
  • Maple syrup, to taste

To top

  • 100g fresh raspberries
  • 1 teaspoon pumpkin seeds
  • 1 teaspoon flaxseeds
  • sesame snaps (optional)


Put the millet in a food processor and blend until it has a texture similar to corn grits. Then put it in a saucepan with the milk, maple syrup, water, cinnamon, and vanilla. Bring to the boil then turn the heat down to simmer and cook for around 20 minutes until it is very creamy.

Serve in a bowl then top with raspberries, pumpkin seeds, flaxseeds and sesame snaps. Drizzle with more maple syrup and garnish with mint leaves if you desire.


Sesame snaps add a delicious crunch to the porridge. You can replace it with chopped nuts.

  • Category: Breakfast

Keywords: Millet porridge


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