I’m excited to share my Coconut Millet Porridge with Raspberries as a Healthy Make Ahead Breakfast that answers the question of what to serve when mornings are rushed.
I never thought millet could be this interesting but this Coconut Millet Porridge With Raspberries made me rethink breakfast. I love how the tiny grains soak up flavor and the raspberries give it a bright, slightly wild edge.
I make it when I need something that stays good in the fridge and still feels special, it fits right into Gluten Free Breakfasts and is perfect as a Healthy Make Ahead Breakfast for rushed mornings. Sometimes I cant help but wonder what else would poke holes in my porridge assumptions, and then I try it with new textures.
Ingredients
- Millet: whole grain porridge base, high in fiber and magnesium, kinda nutty and filling.
- Coconut milk: creamy, adds healthy fats and coconut flavor, makes it rich and silky.
- Raspberries: tart sweet, full of vitamin C and antioxidants, brightens the bowl visually.
- Maple syrup: natural sweetener, gives depth, less processed than white sugar, use sparingly.
- Chia seeds: add texture and Omega 3, small protein boost, thickens when soaked.
- Almonds or shredded coconut: crunch, extra coconut flavor, healthy fats and a bit protein.
- Vanilla extract: warms flavor, adds sweetness without sugar, makes it taste homemade.
Ingredient Quantities
- 1 cup whole grain millet
- 1 can (13.5 oz / 400 ml) coconut milk, full fat or light
- 1 1/2 cups water
- 2 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt
- 1 cup raspberries, fresh or frozen
- 2 tablespoons unsweetened shredded coconut
- 2 tablespoons sliced almonds or chopped nuts (optional)
- 1 tablespoon chia seeds (optional)
How to Make this
1. Rinse 1 cup whole grain millet under cold water through a fine mesh, drain well.
2. In a medium saucepan heat the dry millet over medium heat 2 to 3 minutes, stirring, till it smells nutty; this toasts it and keeps it from getting mushy.
3. Pour in 1 can (400 ml) coconut milk plus 1 1/2 cups water, bring to a gentle boil, then reduce heat to low and cover partially.
4. Simmer for 20 to 25 minutes, stirring every few minutes and scraping the bottom so it doesn’t stick, until the millet is tender and the mixture is creamy.
5. Stir in 2 tablespoons pure maple syrup, 1 teaspoon vanilla extract and 1/4 teaspoon fine sea salt; taste and add a bit more maple if you want it sweeter.
6. If using 1 tablespoon chia seeds, stir them in now and cook 2 to 3 more minutes, or remove from heat and let sit 10 minutes to thicken; chia will make it extra creamy.
7. Fold in 1 cup raspberries: if frozen, add in the last 2 minutes to warm through so they don’t totally fall apart; if fresh, reserve a few for topping and gently fold the rest for swirls of berry.
8. Toast 2 tablespoons unsweetened shredded coconut and 2 tablespoons sliced almonds or chopped nuts in a small dry pan until golden, watch them close they burn quick.
9. Serve warm topped with the toasted coconut, nuts and extra raspberries, drizzle more maple if desired.
10. Make ahead hack: cool, divide into containers and refrigerate up to 4 to 5 days; to reheat add a splash of coconut milk or water and warm slowly, stirring, then refresh with a little vanilla or maple before serving.
Equipment Needed
1. Fine mesh sieve or strainer for rinsing and draining the millet
2. Medium heavy-bottomed saucepan with a lid for toasting and simmering
3. Wooden spoon or silicone spatula to stir and scrape the bottom so it doesnt stick
4. Measuring cups and spoons (1 cup, 1/2 cup, tbsp, tsp) for accurate liquids and sweetener
5. Can opener for the coconut milk, unless your can has a pull tab
6. Small nonstick or stainless skillet for toasting shredded coconut and nuts, watch them close they burn fast
7. Heatproof bowls or storage containers for serving and make ahead portions
8. Slotted spoon or large serving spoon to fold in raspberries and portion servings
FAQ
Coconut Millet Porridge With Raspberries Recipe Substitutions and Variations
- Millet: quinoa (rinse first, cooks faster), steel-cut oats (chewier, cook longer), or amaranth (creamier, nutty flavor).
- Coconut milk: canned coconut cream diluted 1:1 with water to mimic milk, almond milk plus 1 tbsp coconut oil for fat, or oat milk for creamy, neutral taste.
- Maple syrup: honey (1:1), agave nectar (1:1), or brown sugar dissolved in a little hot water (about 1 tbsp sugar + 1 tbsp water) if you want a deeper caramel note.
- Raspberries: strawberries (chopped), blueberries, or thawed frozen mixed berries — taste and sweeten if needed.
Pro Tips
1) Toast and taste the millet longer if you like more nutty flavor, but watch it close so it doesnt burn. Toasting helps texture too, and if you want it a bit firmer use a little less liquid, for silkier add a splash more coconut milk at the end.
2) Use a heavy bottom pot and keep the heat low, stir and scrape the bottom every few minutes so it wont stick and clump. If you remove it from the heat and let it sit 8 to 10 minutes it keeps thickening and gets creamier, especially with the chia added.
3) Handle the raspberries gently: add frozen ones right at the end to warm through so they dont turn to mush, or smash a few into a quick sauce and fold the rest in for pretty swirls. If theyre too tart a tiny drizzle of maple or a pinch of sugar brings them to life.
4) Make ahead and topping hacks: portion into containers and refrigerate up to 4 days, reheat slowly with a splash of coconut milk or water and stir, then freshen with more vanilla or maple. Toast the coconut and nuts right before serving for max crunch, you wont regret it.
Coconut Millet Porridge With Raspberries Recipe
I'm excited to share my Coconut Millet Porridge with Raspberries as a Healthy Make Ahead Breakfast that answers the question of what to serve when mornings are rushed.
4
servings
420
kcal
Equipment: 1. Fine mesh sieve or strainer for rinsing and draining the millet
2. Medium heavy-bottomed saucepan with a lid for toasting and simmering
3. Wooden spoon or silicone spatula to stir and scrape the bottom so it doesnt stick
4. Measuring cups and spoons (1 cup, 1/2 cup, tbsp, tsp) for accurate liquids and sweetener
5. Can opener for the coconut milk, unless your can has a pull tab
6. Small nonstick or stainless skillet for toasting shredded coconut and nuts, watch them close they burn fast
7. Heatproof bowls or storage containers for serving and make ahead portions
8. Slotted spoon or large serving spoon to fold in raspberries and portion servings
Ingredients
-
1 cup whole grain millet
-
1 can (13.5 oz / 400 ml) coconut milk, full fat or light
-
1 1/2 cups water
-
2 tablespoons pure maple syrup
-
1 teaspoon vanilla extract
-
1/4 teaspoon fine sea salt
-
1 cup raspberries, fresh or frozen
-
2 tablespoons unsweetened shredded coconut
-
2 tablespoons sliced almonds or chopped nuts (optional)
-
1 tablespoon chia seeds (optional)
Directions
- Rinse 1 cup whole grain millet under cold water through a fine mesh, drain well.
- In a medium saucepan heat the dry millet over medium heat 2 to 3 minutes, stirring, till it smells nutty; this toasts it and keeps it from getting mushy.
- Pour in 1 can (400 ml) coconut milk plus 1 1/2 cups water, bring to a gentle boil, then reduce heat to low and cover partially.
- Simmer for 20 to 25 minutes, stirring every few minutes and scraping the bottom so it doesn't stick, until the millet is tender and the mixture is creamy.
- Stir in 2 tablespoons pure maple syrup, 1 teaspoon vanilla extract and 1/4 teaspoon fine sea salt; taste and add a bit more maple if you want it sweeter.
- If using 1 tablespoon chia seeds, stir them in now and cook 2 to 3 more minutes, or remove from heat and let sit 10 minutes to thicken; chia will make it extra creamy.
- Fold in 1 cup raspberries: if frozen, add in the last 2 minutes to warm through so they don't totally fall apart; if fresh, reserve a few for topping and gently fold the rest for swirls of berry.
- Toast 2 tablespoons unsweetened shredded coconut and 2 tablespoons sliced almonds or chopped nuts in a small dry pan until golden, watch them close they burn quick.
- Serve warm topped with the toasted coconut, nuts and extra raspberries, drizzle more maple if desired.
- Make ahead hack: cool, divide into containers and refrigerate up to 4 to 5 days; to reheat add a splash of coconut milk or water and warm slowly, stirring, then refresh with a little vanilla or maple before serving.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 275g
- Total number of serves: 4
- Calories: 420kcal
- Fat: 20.8g
- Saturated Fat: 15.1g
- Trans Fat: 0g
- Polyunsaturated: 0.8g
- Monounsaturated: 2.5g
- Cholesterol: 0mg
- Sodium: 155mg
- Potassium: 206mg
- Carbohydrates: 47.7g
- Fiber: 7.2g
- Sugar: 8.4g
- Protein: 9.1g
- Vitamin A: 20IU
- Vitamin C: 8mg
- Calcium: 56mg
- Iron: 3.35mg
