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
[sc:Ziplist]
Ingredients
- 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
Instructions
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:
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach, and certified Life Coach. She has been Sugar Free & refined-carb free for 20 years and is the author of four cookbooks: Sugar-Free Mom, Naturally Keto, The 30-Day Sugar Elimination Diet, and her newest release, Good, Better, Best (2025). Her work focuses on helping women detox from sugar, eliminate cravings, balance blood sugar, and lose weight while enjoying delicious, nutrient-dense whole foods. Brenda is also the creator of the Midlife Macro™ Method and the weekly Midlife Macro Meal Plans™, designed specifically for women in perimenopause and menopause who want simple, high-protein, low-carb meals to support hormones, metabolism, and long-term health.She is the founder of the Sugar Free Fresh Start course and the Sugar Free Mom Tribe membership.
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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.
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 🙂
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!!!!
I’m glad the kids approved late, yeah for left overs!
I was thinking quinoa? I don’t have any millet! Thanks!
Could you sub another grain for millet?
Sure could, try quinoa.
oh great! I’ve always got quinoa on hand, thank!
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.
I really think you will love it!
Loos so yummy! I love your blog & innovative recipes! I had no idea that your blog is so young :). Congrats!
Thank you!
Gotta love this!