Indulge in the most comforting of comfort breakfasts with this delectable Warm Cinnamon Pumpkin Millet Porridge. Crafted to awaken the senses and nourish the body, this recipe promises a cozy culinary journey through the flavors of the season. Whether you’re utilizing freshly harvested produce or reaching for the convenience of canned pumpkin puree, this dish is a delightful celebration of fall’s bounty.

Millet is a type of grass that distributes large seed pods, and is about as easy to grow as Amaranth, and gluten-free when purchased (unlike most oats), so it satisfies most diets. Millet has very mild nutty taste, and a texture that is between quinoa and couscous. It’s used in Ayurvedic cooking and is considered a “warm” grain, meaning it warms your system and also stimulates good digestion. In my daughter’s Waldorf school, Millet is considered one of the grains of the week because it keeps children’s bellies warm during the cold winter months. I’ve begun to substitute it in the mornings instead of Oatmeal and it makes a lovely breakfast.

Begin by gathering your ingredients: 1 cup of uncooked millet, 2 1/2 cups of water, 2/3 cup of pumpkin puree, 1 1/2 teaspoons of ground cinnamon, 1/3 teaspoon of ground ginger, 1/3 teaspoon of ground nutmeg, and 1/8 to 1/4 cup of maple syrup, tailored to your sweetness preference. For an added touch of creaminess, consider incorporating a splash of almond milk or heavy cream.

In a saucepan, combine the millet, water, pumpkin puree, and aromatic spices. Stir the mixture gently, allowing the ingredients to meld together harmoniously. Bring the pot to a gentle boil, then cover it and reduce the heat to a simmer. Let the porridge simmer for 20-30 minutes, or until the millet becomes tender and absorbs the flavorsome essence of the pumpkin and spices. Remember to stir occasionally and adjust the consistency with additional water if desired.

As the porridge nears perfection, add the maple syrup to infuse a natural sweetness that complements the earthy notes of the pumpkin and spices. For an indulgent touch, drizzle in a splash of almond milk or heavy cream, enriching the porridge with a luxurious creaminess that will elevate each spoonful to new heights of decadence.

Once prepared, ladle the warm porridge into bowls, serving it as a soul-soothing breakfast or a comforting dessert. Whether enjoyed alone or shared with loved ones, this Warm Cinnamon Pumpkin Millet Porridge promises to envelop you in a blanket of autumnal bliss, inviting you to savor the simple joys of the season.

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

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• 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

1. Soak your millet for a few hours if possible.
2. Combine millet, water, pumpkin, and spices in a saucepan.
3. Stir the mixture and bring it to a boil.
4. Cover the saucepan and reduce the heat to a simmer.
5. Let it cook for 20-30 minutes until the millet is cooked and tender.
6. Stir occasionally while cooking and add extra water as needed to achieve the desired consistency.
7. 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.

If you make Warm Cinnamon Pumpkin Millet Porridge, let me know what you think!