Millet Porridge with Almond Milk and Blackberries

Sunday is my favorite day of the week. No matter how busy we all get during the week, Sunday is the day to hit a restart. I start the day early to savor the moments of sunrise. The sun starts peeking through my kitchen window and I can make my first cup of tea.


Sometimes I go through one of favorite cookbooks looking for inspiration for Sunday lunch or other times if weather is kind enough, I take a walk around the house with a steaming cup of tea in my hands and a shawl to keep me warm. It’s just a start of a slow living day. I will gaze at the leafless trees daydreaming about the life that will be erupting from them soon. I will look at my rose bushes for small signs of life. Just the way my garden hits a restart every Spring, I need a restart on Sundays too so I can be what I want to me through the week. I made a lovely Almond and Vanilla scented Millet Porridge for a sit down breakfast for all of us on Sunday. We had it with fresh Blackberries and Blueberries and even a Banana. Another cup of tea and I was off for some heavy pruning work in the Garden.


I made this Porridge with Almond milk but you can use Cashew milk or just plain milk with a drop of Vanilla. Millet is great grain for anyone who is on Gluten free diet. Since my childhood, I have seen my Mom make Millet bites for snacks which are full of energy. Millet also contains enzymes that reduce bad cholesterol so what’s not to like?



  • Millet 1 cup uncooked – I used Bob’s Red Mill Whole Grain Millet
  • Water 2 cups
  • Almond Milk 2 cups – I used unsweetened Vanilla 
  • Brown Sugar – Raw 4 tsp divided
  • Maple Syrup – 4 Tbsp divided
  • Blackberries or any other fruit – I prefer non citrus fruits


  • Cook Millet in 2 cups of water as per package directions. When Millet is almost cooked, take it off the heat.
  • Add the Almond milk and let it absorb the milk.
  • Top it with 1 Tbsp of Maple Syrup and 1 tsp of Brown sugar on each. Sprinkle a bit of Salt. Enjoy with choice of fruit.



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