Millet & Pumpkin Porridge

Millet & Pumpkin Porridge
07/11/2014 Olivia

A great start to an autumn day! From My Darling Lemon Thyme.

Serves 2


1 cup cooked millet
1 cup almond milk (preferably) – or pure coconut milk is nice
1/2 cup pumpkin puree**
1-2 tablespoons pure maple syrup
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
pinch ground nutmeg

Optional extras: toasted pumpkin seeds, cinnamon, maple syrup to serve



  • Place all the ingredients (except toppings) into a medium saucepan and bring to the boil over medium-high heat. Cook whilst stirring for about 4-5 minutes or until creamy and thick.
  • Serve topped with toasted pumpkin seeds, a dusting of cinnamon and a drizzle of maple.

** Steam or roast chunks of peeled pumpkin or use butternut squash until soft, then mash with a fork until smooth or blend briefly in a food processor. Excess will store in the fridge 4-5 days or can be frozen in bags for later use.

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