Millet Porridge with Sweet Potatoes is simple and healthy breakfast. It's easy to cook and the recipe uses three ingredients only. This millet breakfast porridge is vegan and gluten free.
Although most mornings I wake up with a ravenous appetite for an exciting breakfast, the reality is there are days when I just wake up hungry, but wanting something very simple on the tastebuds.
When I get into one of those moods, most recipes will sound too sweet or too oily or too heavy, but I still want to eat. So what's a person to do?
This Millet Porridge with Sweet Potato is a healthy breakfast
My answer to this simple breakfast craving is Millet Porridge with Sweet Potatoes! Nondescript mornings still need a proper start, and I manage this through a simple, versatile and healthy millet porridge.
Millet porridge is served warm (not hot and not cold) so it's a breakfast that satisfies any weather and season. Millet porridge can be made either as a runny or thick porridge.
I like mine runny enough that it pours off a spoon, but thick enough that you can see the millet poking out the surface.
This Millet porridge is easy to make and you only need 3 ingredients
It is so easy to make with only 3 ingredients, that even if I'm not motivated expend too much energy in the kitchen, this Millet Porridge with Sweet Potatoes is easy enough to make that I don't hesitate to throw it on the stove.
You technically could make it with just two ingredients too - leave out the sweet potatoes and add in your own choice of flavor. But I love it with the sweet potatoes, so I always add in a few chunks.
Serve your millet breakfast porridge with savory or sweet toppings
Millet breakfast porridge is also flexible because you can dress it up to be either savory or sweet. The base flavors are so flexible.
Millet porridge doesn't have much inherent taste, but it is a little nutty, and as an interesting texture that is not as mushy as oatmeal. In that vein, millet porridge makes a great alternative to oatmeal.
The sweet potato adds a bit of natural flavor and sweetness to this otherwise simple millet breakfast porridge recipe. You can definitely leave it out, and use this recipe to make a clean bowl of millet porridge.
But I always add in sweet potatoes to my millet porridge, because they add a bit of color and texture to an otherwise bland (but oh so comforting) dish.
Try this Millet porridge with Chinese side dishes for an exciting breakfast
Millet porridge is popular in Chinese cuisine, and is called xiao mi zhou. You can have it have it for breakfast, lunch or dinner, and simply change up the toppings depending on the meal. It can even serve to replace rice at a meal.
In the photos, I serve this millet porridge with Chinese style toppings. You can pair your millet porridge with a smattering of Chinese side dishes, but I chose smoked tofu and soy sauce scrambled eggs because they are quick to prepare, high in fiber and protein, and vegetarian friendly.
If you want to add some meat or more flavor, try serving your millet porridge up with some dumplings on the side, or Chinese pickled vegetables.
But you don't have to limit yourself to Chinese side dishes for your millet porridge.
This millet breakfast porridge is an easy recipe for the whole family
You can top your Millet Breakfast Porridge with Sweet Potatoes with some cinnamon and maple syrup for a simple sweet breakfast. A fried egg would also work beautifully with this breakfast porridge.
Millet porridge is a comforting breakfast recipe that I'm sure you will enjoy when you are looking for a simple recipe that is easy on the tastebuds.
Chinese Millet Porridge (Vegan, GF)
Print Recipe Save RecipeIngredients
- ½ cup yellow millet (95 grams) - rinsed
- 4 cups water (950 milliliters) (see notes)
- 2 medium sweet potatoes - peeled and cubed into 1-inch (2-cm) pieces
Serving suggestions
- smoked tofu
- scrambled eggs with soy sauce
- pickled vegetables
- dumplings or potstickers
Instructions
- In a small saucepan, add the millet and the water and bring to a boil. Turn down the heat, and simmer uncovered for 20 minutes, stirring occasionally. It will seem very watery at first, but it will start to thicken at the end.
- After 20 minutes, stir in the cubed sweet potatoes and continue to simmer for an additional 30 minutes, until the sweet potatoes are softened and the porridge starts to thicken.
- Remove from heat and allow to cool for 5 minutes before serving. The porridge will continue to thicken as it cools.
- Serve with desired toppings.
Notes
Looking for other comforting breakfast porridges?
Peruvian Quinao Porridge with Amaranth (Vegan, GF)
James Chew says
There are several types of millet. Colour is not good description of the type. Neither is the classification as sticky or non sticky though sticky types are usually for congee. Wish you were more precise.
Tina Jui says
Hi, there's a link to the yellow millet in the recipe. Hope this helps!
Tammy says
I love this simple, nutritious and gluten-free breakfast. In the fall you can use pumpkin instead of sweet potato.
Tina Jui says
Hi Tammy, that's a great idea to use pumpkin for the recipe! Thanks for sharing!
Anna says
Hi, Tina, Don't say that you have your porridge with those chopsticks? how can you use them?
Tina Jui says
Haha! I do, actually :) I just pick up the bowl and use the chopsticks to push the porridge into my mouth. Never thought of it as out of the ordinary, but must be my Chinese table manners.. Perhaps I should try a spoon next time ;)
Shannon says
Thank you Tina for sharing a traditional Chinese dish! I also appreciate your answer about the chop sticks as we are fairly avid chop stick users but I was wondering how to use them with this meal. I find it SO interesting to learn from other cultures. I will be making this soon, I love how versatile it is.