Apple millet porridge

creamy apple millet porridge

A nourishing breakfast, filled with apples and cinnamon.


  • 180g (1 cup) millet, rinsed and drained
  • 720 ml (3 cups) milk
  • 1/2 teaspoon fine sea salt
  • 1 medium apple, cored and chopped into small pieces
  • cinnamon, to taste
  • 12 tablespoons honey (adjust to taste)
  • almonds, chopped (optional)
  • apple chips (optional)


  1. In a small pot, combine the millet, 480 ml (2 cups) milk and salt and cook over medium heat.
  2. Occasionally stir with a spoon and let cook until millet has puffed up, about 10-15 minutes.
  3. Once cooked remove from the stove and mix in most of the chopped apple. Let sit for a minute or so.
  4. Add the last 240 ml (1 cup) of the milk slowly, while you stir, to make the porridge creamier.
  5. Serve sprinkled with the rest of the apple, cinnamon, honey and chopped almonds.


You can easily skip the milk and cook millet with water instead.

The 1:2 ratio of millet to milk is just enough for the millet to be completely cooked, but no liquid is left behind. I always do this and then add extra milk for creaminess and whatever consistency I want on a particular day.