Pumpkin Pie Millet Porridge

I have been trying out some different grains over the past year or so, and most recently it has been . I wasn’t sure what to do with it, so I went to my favorite source, ! I’ve tried serving it as a side, like I would rice or cous cous, but I wanted to have other options too. Since I’ve made pumpkin pie oats, and pumpkin pie quinoa, I figured a pumpkin pie millet was in order!

It was hearty, filling and very tasty! Oats will always be my favorite “porridge” I think, (because I don’t consider grits to be porridge. Grits will always be number one with this Southern gal!) but this was a nice change that only has 2 grams of fat (zero saturated), 9 grams of fiber, and 7 grams of protein per serving! Not to mention other vitamins and minerals. So…that’s a pretty healthy bowl of porridge in my opinion. (And it’s gluten free!)

Pumpkin Pie Millet Porridge

1/2 cup millet, uncooked
1 1/3 cups water
1/3 cup pumpkin puree
1 1/2-2 teaspoons pumpkin pie spice
maple syrup, honey or brown sugar – to taste
pecans, walnuts, etc for topping (optional)

milk or cream for topping (optional)

  • Combine millet and water in a sauce pan. Bring to a boil, then cover and simmer for 10 minutes. 
  • Add pumpkin puree and pie spice. Stir and let simmer another 10-15 minutes until millet is tender, stirring occasionally and adding extra water if needed. (The amount of water will depend on personal preference as far as consistency goes. I let my water absorb, and then added milk once done.)
  • Add a little sweetener if desired, and serve with a drizzle of syrup or honey and nuts, if using. Toasting the pecans really gives them a wonderful flavor, but I skipped this step because I was hungry! You can also top with milk or cream – however you like your porridge!
  • This recipe makes 2 servings. Add water or milk when reheating to reach desired consistency. This reheats well and does not get as “mushy” as reheating oatmeal.

Recipe Source:

Anyone else trying new foods? I am trying to decrease the amount of gluten in my diet, just to see if it makes a difference in how I feel. Some days I do really well, and other days….not so much!

I may be linking up at any of the following – (Monday)  (Tuesday) , , (Wednesday)  (Thursday)  (Friday) ,

Pumpkin Pie Steel Cut Oats

I loooove oatmeal!  Regular oats, steel cut oats, instant…I like it all, but steel cut is definitely my favorite.  It’s one of the few healthy foods that I eat b/c I want to, not b/c I feel like I should!  Now, if I could just convince the rest of my family….
These oats are made with pumpkin and spices and taste like a big bowl of comfort.

  Pumpkin Pie Steel Cut Oats

 1/3 cup steel cut oats
1 cup water
pinch of sea salt
1/3 cup pumpkin
1/2 teaspoon pumpkin pie spice
10 drops vanilla stevia (I use )
Add oats to water with a pinch of salt in a small pot.  Bring to a boil, then reduce the heat and simmer for about 10 minutes.  Add pumpkin, pumpkin pie spice and vanilla stevia (or 1 tsp vanilla extract with sweetener of choice – to taste).  Stir to combine and simmer for another 5 minutes.
Serve with walnuts and a sprinkle of raw sugar if desired.
And if you are experiencing freakishly warm weather like we have been in eastern NC, you can have breakfast outside! I’m sorta loving this view 🙂

Blueberry Pecan Breakfast Quinoa

Yes. Quinoa for breakfast.  Weird, I know.  However, it is January and all, and I am *supposed* to put on a bathing suit in 3 months. Yikes.  Let’s not talk about that right now.  Let’s talk about breakfast.  I love breakfast food…pretty much anytime of day.  I also love grains…regular oats, steel cut oats, cous cous, you name it.  Quinoa (pronounced “keen-wah” for whatever reason) – not my fave (and I read that technically it is a seed, not a grain, but whatev.)  I have made it a couple of times before and it just tasted….earthy.  Which is my nice way of saying it tasted kinda like dirt.  I figured it was because I wasn’t cooking it correctly – and I was correct.  
When I saw this recipe for from Closet Cooking, I knew I had to give quinoa another try.  It is really good for you and I have been determined to incorporate it into our diet.  And by “our” I mean “mine” at the moment.  I’m working on winning everyone else over.

Blueberry Pecan Breakfast Quinoa

adapted from

 1/2 cup quinoa, rinsed
  • 1 1/2 cup Unsweetened Almond-Coconut milk (can use any milk you like)
  • 1/8-1/4 teaspoon cinnamon
  • 1/4 teaspoon vanilla extract
  • 1 tablespoon maple syrup
  • 1/4 cup blueberries
  • Toppings – Pecans, Sprinkle of turbinado sugar, more Almond-Coconut milk (optional)

Bring the quinoa, milk, cinnamon, vanilla and maple syrup to a boil.  Reduce heat, and simmer (covered) for about 15 minutes or until tender and most of the liquid is absorbed.  Remove from heat, stir in blueberries.  

 For serving – add choice of toppings.  I added pecans, turbinado sugar and more milk.  (Makes 2 servings)
Verdict?  Yummy-licious.  A warm, filling breakfast, that doesn’t taste earthy. You can reduce the calories by using a low fat, low sugar milk (The Unsweetened Almond Coconut Milk is only 45 calories per serving); sugar free syrup, and skip the raw sugar on top or use Stevia or something instead.  It just depends on how sweet you like it.  I am glad that I have found a way to enjoy quinoa, and I have been experimenting with other breakfast flavors too.  Like Pumpkin Pie!
I’m linking this recipe up at , , , , ,