Ingredients:

  • 1 cup (200g) raw hulled millet
  • 2 cups (480ml) filtered water
  • 1 cup (240ml) full-fat coconut milk
  • 1/4 tsp sea salt
  • 1 tbsp (15ml) pure vanilla extract
  • 2.5 tbsp (37.5ml) maple syrup
  • 1/2 tsp ground cinnamon

Instructions:

  1. Rinse the millet thoroughly in a fine-mesh strainer until the water runs clear. Shake off excess moisture. Place a heavy-bottomed saucepan over medium heat and add the damp millet. Stir constantly for 3-4 minutes until the grains smell toasted and nutty.
  2. Carefully pour in the water, plant milk, and sea salt. Bring the mixture to a gentle boil, then immediately reduce the heat to the lowest setting. Cover with a tight-fitting lid and simmer for 15-18 minutes without opening the lid.
  3. Remove the pot from the heat. Lift the lid, add the maple syrup, vanilla extract, and optional cinnamon. Give the porridge one vigorous stir to incorporate, then cover again and let it sit undisturbed for 5 minutes before serving.