Pumpkin Vanilla Millet Porridge: Dairy & Gluten Free


Looking to change up your breakfast options for more than just oatmeal?

This is another deliciously healthy breakfast made with fabulous millet and pumpkin. It can be made in about 15 minutes on the stove and is easily reheated the next day.

Warm, easy, tasty and filling!

Enjoy with some cream or milk over the top!




The healthy benefits are wonderful and I’ve shared them here in my recipe for Toasted Millet Salad. The best part about it is that, just like quinoa, all you have to do is boil it! No draining is necessary. I love that, don’t you?

Not crazy about pumpkin? Substitute some applesauce or mash in some bananas instead Any other pureed or mashed fruit you like will work.

If using fruit you could eliminate the stevia as the fruit will be sweet enough. :)


*adapted from The Best Of Clean Eating 2

Pumpkin Vanilla Millet Porridge


  • pinch of salt
  • 1 cup dry millet
  • 1 cup pure pumpkin (not pie filling), canned or fresh
  • 3 teaspoons pure vanilla extract
  • 1 1/2 teaspoons vanilla liquid stevia
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • optional: milk, cream, honey


In a pot bring 3 cups of water and salt to a boil. Stir in millet, reduce heat to low and maintaining  simmer. Cover and cook for about 15  minutes stirring occasionally. Once water is absorbed, turn off heat and stir in pumpkin, vanilla, stevia and spices. If porridge is thicker than you would like stir in milk or cream.

Nutrition Info [without optional toppings]

Servings: 4* (1 cup) Calories per serving : 216* Fat: 2g* Cholesterol: 0mg* Sodium: 6mg* Carbs: 42g* Fiber: 6g* Sugars: 2g* Protein: 6g* Points+: 5*

Other Pumpkin recipes you might like:


  1. Gotta love this!

  2. Monica Swett says:

    Loos so yummy! I love your blog & innovative recipes! I had no idea that your blog is so young :). Congrats!

  3. Tara Bergeron says:

    I’ve never really had a desire to eat millet but this recipe has changed that. This looks delicious I will be trying millet again. With these flavors I’m sure I will like it.

  4. Could you sub another grain for millet?

  5. I was thinking quinoa? I don’t have any millet! Thanks!

  6. Made this for breakfast this morning. I thought it was pretty good with a splash of cream on top, but kids didn’t like texture so much. I made a double batch since there are 6 of us, so was happily surprised to find it was REALLY good later, at room temp, with a few pecans sprinkled over the top, and kid approved, too. Leftovers aren’t going to be a problem, now. Yum!!!!

  7. Thanks for the recipe! It turned out really well. I found the texture a little boring so I stirred in some sunflower and pumpkin seeds and it was very good :-)

  8. Hi Brenda, not sure if I missed it, but do you have a pumpkin pie recipe? We grew pumpkins in our garden this year and I would love to bake with them Thank You.

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