Low-FODMAP Millet Porridge – 3 Ways!

It has been unusually warm for February here in Iowa. I took my dogs out for a walk yesterday and found myself standing in the front yard with my eyes closed, head tilted up, just soaking up the sun’s rays. It felt so good. It probably won’t last, but who knows, maybe the groundhog is actually right this year and we will have an early spring. Mornings are still cold, so I do enjoy a nice warm breakfast. This is why I’m sharing this millet porridge with you today.

Did you hear the news? Millet is low-FODMAP! Monash recently tested some new foods, millet being one of them. You’ll definitely want to check out the FODMAP App since there’s even more foods tested than before.

I’ve been eating millet for a while, finding that it agrees with my digestive system quite well. I was hesitant to share any millet recipes however, due to it not having been tested by Monash. But now it has and it is low-FODMAP. So here is my first millet recipe: Millet Porridge. In not one….not two….but three different ways!

Don’t tell quinoa, but I kind of like millet in porridge better. It’s a little more neutral tasting and goes well with any number of add-ins. It’s very easy to make and cooks up similarly to quinoa and rice. It does take a while to simmer, so you might want to make it the night before and heat it up in the microwave by the bowlful the next morning if you are short on time. I make up a whole recipe on Sunday and eat it for breakfast for the next three to four days.

Here I show you how to make a basic millet porridge. Then you can dress it up however you want. You can try my low-FODMAP ideas listed below, or be creative and try your own combo. It’s easy, filling and delicious.

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Millet Porridge

Low-FODMAP, Gluten-Free, Vegan Option

Course Breakfast

Cuisine American

Keyword gluten-free, low-fodmap, millet, porridge

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4

Ingredients

• 2/3 cup hulled millet (I like Bob's Red Mill)
• 2 cups lactose-free milk (or almond milk for vegan)
• 1 1/2 cups water
• pinch salt

Instructions

• Combine the millet, milk, water, and salt in a large saucepan. Bring to a boil. Reduce heat, cover and simmer about 25 minutes (without stirring). Continue to cook partially covered until desired consistency.

Notes

 

Toppings and Add-In Ideas:

Cranberry-Orange To the saucepan of prepared porridge, stir in 1 teaspoon orange zest, 1/2 teaspoon ground turmeric, 1/4 teaspoon ground cinnamon, 1/4 cup sweetened dried cranberries, and 1/4 cup toasted walnuts. Drizzle with maple syrup to serve. (Pictured above.)

Brown Sugar-Banana-Pecan To the saucepan of prepared porridge, stir in 1 mashed banana, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, and 1/4 cup toasted pecans. Sprinkle with brown sugar to serve. (Pictured below.)

Blueberry-Walnut To the saucepan of prepared porridge, stir in 1/2 teaspoon ground cinnamon, 1/2 cup blueberries, and 1/4 cup toasted walnuts. Drizzle with maple syrup to serve. (Pictured at top.)

 Adapted from Genius Kitchen: Millet Porridge Recipe

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