Warm Cinnamon Pumpkin Millet Porridge

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This Warm Cinnamon Pumpkin Millet Porridge stimulates warmth in your body, while utilizing fresh or canned ingredients from your garden. This is an excellent way to use up canned pumpkin puree from your fall harvest.

Author: Amanda MacArthur
Prep Time: 3 hours
Cook Time: 30mins
Total Time: 3hrs 30m
Yield: 6-8 servings 1x
Category: Breakfast

Ingredients

Scale

1 cup uncooked millet
2 1/2 cups water
2/3 cup pumpkin puree
1 1/2 teaspoon ground cinnamon
1/3 teaspoon ground ginger
1/3 teaspoon ground nutmeg
1/8 –1/4 cup maple syrup (to taste, really)
Optional: A splash of almond milk or heavy cream

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Instructions

Soak your millet for a few hours if possible.
Combine millet, water, pumpkin, and spices in a saucepan.
Stir the mixture and bring it to a boil.
Cover the saucepan and reduce the heat to a simmer.
Let it cook for 20-30 minutes until the millet is cooked and tender.
Stir occasionally while cooking and add extra water as needed to achieve the desired consistency.
Once ready, add maple syrup and a splash of your favorite cream to make it extra creamy.

Notes

You can substitute millet for quinoa, it may take less time to cook.

Find it online: https://foodgardening.mequoda.com/articles/home-grown-comfort-food-recipes/