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🌾 How to Make Millet Porridge | Oat‑Free Breakfast | 7‑Day Batch Cook

If you’re looking for a warm, comforting breakfast but can’t eat oats — millet porridge is a brilliant alternative. It’s naturally gluten‑free, gentle on digestion, and perfect for batch cooking. This recipe makes 7 portions, so you can prep once and enjoy a whole week of easy, nourishing breakfasts.

✨ Ingredients
• 250g millet grains
• Fresh water (for rinsing + cooking)
• Milk of choice (optional, for cooking + serving)
• Optional add‑ins: peanut butter, cinnamon, raisins, fruit, mixed seeds, maple syrup

👩‍🍳 Method
1. Rinse the Millet
Rinse the millet thoroughly in fresh water — ideally six times — until the water runs clearer. This removes bitterness and helps the grains cook evenly.
2. Start Cooking
Place the rinsed millet into a saucepan and cover with plenty of water. The grains should be floating freely.
3. Boil & Simmer
• Bring to a boil and cook for 5 minutes.
• Reduce to a simmer for 15–20 minutes, stirring occasionally.
• Add more water or milk as needed until the millet is soft and porridge‑like.
4. Portion It Out
Divide the cooked millet into 7 containers.
• Fridge: keeps for a few days
• Freezer: up to 3 months

🔥 How to Serve
Remove from freezer the night before and store in the fridge overnight.
When you’re ready to eat, heat one portion in a saucepan with a splash of milk until creamy. Then customise it however you like. Some delicious ideas:
• Peanut butter + cinnamon
• Raisins or dried fruit
• Fresh berries or banana
• Mixed seeds for crunch
• A drizzle of maple syrup

💡 Why Millet?
Millet is a fantastic oat alternative — naturally gluten‑free, high in fibre, and wonderfully creamy when cooked into porridge. Perfect for anyone with oat allergies or just wanting to switch up their breakfast routine.

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