Millet porridge is a creamy, gluten-free breakfast easily made in the slow cooker overnight and ready when you wake up. Finish with your favorite toppings.
2 1/2cupsnon-dairy milk of choiceplus more as needed after cooking
3cupswater
pinchof salt
1cinnamon stick
1teaspooncinnamon
1/2teaspoonnutmeg
1/2teaspooncardamom
1 1/2teaspoonvanilla extract
1/2teaspoonalmond extract
Instructions
Place 1 cup of the millet in a coffee grinder or dry container of your blender and process until broken down. Millet should be somewhere in between grain and flour state.
Add processed millet and remaining 1/4 cup of intact millet into the pot of a greased (*see note) slow cooker.
Add the remaining ingredients, stir well, cover with the lid and cook on low for 8 hours.
Remove lid, give it a good stir adding 1/2 - 1 cup more milk or liquid as needed for the desired consistency until incorporated.
Serve warm with your favorite toppings or store in an air-tight container in the refrigerator for the week.
Notes
*It's important to grease the bottom and about half way up the sides of the slow cooker with either baking spray, butter, coconut oil or whatever other greasing agent you prefer so the millet doesn't stick to it while cooking. **See notes in the post for stove-top option.