Millet and Amaranth Porridge

Kick-start your pre-Fall mornings with this warming cereal.

Eating Style: Dairy-free, Egg-free, Gluten-free, Nut-free, Refined Sugar-free, Soy-free, Vegan, Vegetarian

Prep Time:

Serves: 4


  • 2 1/2 cups water
  • 3/4 cup millet
  • 1/4 cup amaranth
  • 1 tablespoon blackstrap molasses – see note
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon pure vanilla extract
  • pinch of cardamom
  • pinch of allspice
  • pinch of ground nutmeg


  • 1 cup non-dairy milk
  • 2 tablespoon coconut sugar or honey
  • 1/4 cup currants
  • 1/4 cup unsulfured apricots, chopped
  • 1/4 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!

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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.

To keep recipe vegan, do not use honey.

Nutrition Information Per Serving

  • Calories: 335
  • Calories from Fat: 69
  • Total Fat: 7.7
  • Saturated Fat: 1 g
  • Sodium: 63 mg
  • Carbs: 56.6 g
  • Dietary Fiber: 6.1 g
  • Net Carbs: 50.5 g
  • Sugars: 18.4 g
  • Protein: 10.5 g