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Low-FODMAP Millet Porridge
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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
Cook Time 25 minutes
Total Time 30 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.)