Vegan Millet Porridge with Persimmon and Chia

Wake up, and get your day started the right way with this vegan millet porridge! The millet is cooked in coconut milk, giving it a rich silky quality- for added texture and nutrition, chia seeds are dispersed in the millet. Top it off with sweet, custardy fuyu persimmons, and toasted fragrant almonds. Top with maple syrup for sweetness, and you’ve found the perfect, energy-packed, whole-grain way to start your day. Rise and shine!

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Porridge to Start Your Day

I don’t eat a ton of porridge, primarily because I don’t often eat breakfast. I’m pretty slow moving in the morning, so by the time I’m up and moving it just makes more sense to wait until lunch. But porridge really is one of the greatest breakfasts- you can use all different kinds of grain, and top with a wide array of fruits, nuts, seeds, and sweeteners. One time I really recall enjoying porridge in the past was when I went to farm camp (summer camp on a farm), and they served their porridge with cream mixed with maple syrup- needless to say, my breakfast was more cream than syrup- but ever since that time porridge has had those sweet, luscious memories to me. If you have a day of work in front of you, porridge is a great way to get yourself feeling ready to go get things done!

All About Millet

Millet is grown around the world, primarily in developing countries, and is the seed from several different grasses. It’s a great crop in the sense that it’s very tolerant of drought and extreme weather, and able to grow in all sorts of different environments. Millet has a predominate place in the diets of our ancestors- it’s been domesticated by humans for over 7,000 years in Asia and Africa- before rice had settled it’s roots across Asia, millet was the more common grain.

Millet is gluten-free, for those of you avoiding gluten. It’s a good source of complex carbohydrates (the ones we’re all supposed to be eating), plus a healthy dose of protein and fiber. It’s a great source for magnesium, zinc, copper, and manganese, as well as a healthy source for several B vitamins. Cook it and serve it similarly to how you would use quinoa, or use it to make a delicious breakfast porridge like this one!

Looking to Drizzle Maple Syrup? Try one of these Maple Recipes

• Maple Butternut Squash Dessert Crepes
• Maple Walnut Vegan Biscotti
• Pinole Pancakes with Blueberry Maple Syrup
• Easy 4-Ingredient Filo Maple Vegan Apple Tart
• No-Wait, Sweet or Savory Easy Vegan Crepes

Making Vegan Millet Porridge with Coconut and Chia

I was actually sort of surprised how quickly this came together- all in all, it took about 25 minute, most of which I didn’t need to do anything and could be off doing other things to get ready for my day. There are three components- the porridge, the persimmons, and the almonds. The persimmons just need to be peeled and chopped (learn more about persimmons and picking the right ones here). The almonds are toasted for a couple minutes- just get the pan hot, stir them around, and you’ll be ready in no time. The porridge takes a little longer- cook the millet in coconut milk and water for about 15 minutes, then turn of the heat. Add some chia seeds, stir it up, and leave it covered for another 10. And that’s it! Super easy- serve it with some maple syrup, and get on with your day.

Vegan Millet Porridge with Coconut, Persimmon, and Chia

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