Cinnamon Roll Porridge


I know what you’re thinking… ‘Porridge in July, is this woman mad?’

If you live in Alberta or perhaps are reading this all the way from Melbourne, you’ll appreciate this recipe today. If it’s scorching hot where you are… eat this at 3am, or bookmark it and we’ll see each other in the Fall.

Fresh, crisp and warm Summer air beats out air conditioning, hands down. To help with the air flow in our house in the Summer, we’re known to leave every single window in the house WIDE open. It makes for more dust entering the house, but at just two good months of warm weather gracing this part of the world, I’ll take the extra cleaning.

We kept the windows open on Sunday night, as we do every other night, but Monday morning was different. Monday we woke up freezing. Our necks were kinked, our toes were chilled, we were not happy.

Instead of preparing the usual granola + banana for Kevin, and the protein shake + homemade muffin for me, I made us a batch of cozy and warm cinnamon bun inspired oatmeal.

I can’t believe I used the words cozy and warm in July.

Ah!

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Cinnamon Roll Porridge
Author: 
Recipe type: Vegan, Gluten-free, Dairy-free, Refined sugar-free, Yeast-free, Corn-free, Nut-free, Egg-free
Prep time: 
Cook time: 
Total time: 
Serves: 4 cups, 4 servings
 
All the goodness found in a cinnamon roll without the hassle of waiting for yeast to rise, rolling dough, or waiting hours for breakfast. Simple, warm, delicious breakfast in less than 20 minutes!
Ingredients
Instructions
  1. Add chia seeds to 2 cups of almond milk. Set aside.
  2. Combine millet, water, coconut oil, vanilla, cinnamon and cloves in a large saucepan. Cover and bring to a boil on medium-high heat.
  3. Reduce heat to low and cook for 12 minutes.
  4. Add almond milk and chia mixture, brown sugar, and maple syrup. Stir, cover and cook for another 5 minutes.
[url:6]View nutrition info[/url]

 

Do you enjoy a bowl of warm breakfast even in the middle of the Summer?

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Comments | Leave Your Comment

  1. The other day I found a bag of what I assumed was millet in my cupboard and had no idea what I had originally bought it for…. now it has a purpose~ THANK YOU!!! This looks amazing and is going to fill my tummy in the a.m!

    • Well, you were obviously saving it for this recipe! ;) Enjoy

    • I’m sure it could, just a different taste. I’m not a big fan of sweet recipes with olive oil, but I think it’s a preference thing. Grape seed oil or safflower would be good, too!

  2. Actually, I’m thinking “that woman is pure genius”
    Oh, and wow, yum… mouth watering, gorgeous pictures!

    My oh my does this ever look good. Cinnamon bun inspired warm cereal can’t be bad now, can it? I have to make a version of this using buckwheat (what else, my new obsession!)

    I know what I’m having for breakfast Saturday! :)

    • Sonia and buckwheat? No… couldn’t be! :P Can’t wait to see what you do with the recipe!

  3. typically no but randomly there were two days in a row where I woke up with major oatmeal cravings! I have some random millet that I bought for one recipe, and haven’t touched since – this sounds like a great way to use it up :)

  4. Hey Leanne~ While it is just a wee bit warm here in Arizona, I do like my morning porridge. Bring it cold though…at least for a few more months. I have been making a big pot of quinoa and keeping it in the fridge for breakfast. I’ve been doing something similiar – cinnamon, stevia, blueberries, coconut milk. However, your genius never fails to inspire and now I am so excited to try a bit a chia and coconut oil in there as well. Maybe coco oil when I serve it warmer and coco flakes now??? And millet! I somehow seem to forget about millet. Well, enjoy the weather up there. Stay warm (ha!) and thanks for yet another great recipe :)

  5. Whilst living in Senegal…millet was a staple…a welcome one at that!!..I’m having difficulty finding it in this part of France…Could I possibly substitute a mix of red or regular quinoa or buckwheat groats?…This recipe looks so nourishing, beautiful and inviting. Continued thanks and appreciation for your sharing of your culinary creativity. You never fail to inspire!

    • Hi Donna – thank you for your kind words! You can most certainly use quinoa or buckwheat for this recipe. The quinoa will take a bit longer to cook, so you may have to leave it to simmer a bit longer than you would millet. Enjoy :)

  6. Looks delicious! How long do you think it will last in the fridge? I live alone and I’m not sure if I should cut the recipe in half.

    • Hi Marie – cooked grains can last in the fridge form 2-3 days just fine. I often freeze my porridge so that I always have some on hand for the busy mornings. That’s also an option!

  7. I’ve been on a total hot oatmeal kick these past couple of days and my co-workers have been giving me looks like I’m crazy as they breeze by me with their iced coffees. I can’t help – I love a warm breakfast, too. And an recipe that has the words “cinnamon roll” in it get a gold star from me!

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