Millet and Amaranth Porridge
Recipe type: Vegan, Gluten free, Dairy free, Refined sugar free, Yeast free, Corn free
Prep time: 
Cook time: 
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Serves: 4 entree sized servings
Kick-start your pre-fall mornings with this warming cereal. We’ve been enjoying this recipe for years, but I’d forgotten all about it! We love making a couple batches on the weekend, freezing, and enjoying all week long. You can add chia + milk for added fiber, sprinkle on some crushed flax, or enjoy plain. Lightly adapted from Vive le Vegan!
  • 2½ cups water
  • ¾ cup millet
  • ¼ cup amaranth
  • 1 tablespoon blackstrap molasses*see note
  • 1 teaspoon ground cinnamon
  • ½ teaspoon pure vanilla extract
  • pinch of cardamom
  • pinch of allspice
  • pinch of ground nutmeg
  • 1 cup non-dairy milk – I used unsweetened original almond milk
  • 2 tablespoon coconut sugar
  • ¼ cup currants
  • ¼ cup unsulfured apricots, chopped
  • ¼ cup shelled hemp seeds
  1. Place millet in a medium sized saucepan. Fill with about a cup of warm water and swish around with your hands to rinse. Drain, and repeat once more.
  2. Combine rinsed millet with measured water, amaranth, molasses, spices and vanilla extract. Heat on the stove on medium-high heat, cover and bring to a boil. Reduce to low, keep covered, and cook for 16-18 minutes.
  3. Remove the lid and stir in milk, coconut sugar, dried fruit, and hemp seeds. Cover and cook on low heat for 5 minutes, or until milk is mostly absorbed.
  4. Remove from heat and enjoy!
If you’re wanting to make this sugar free, remove the sugars (maple syrup, blackstrap, and coconut sugar) and replace with a touch of stevia, or don’t sweeten at all. The millet and raisins do a pretty good job of sweetening on their own.
Recipe by Healthful Pursuit at