Now that the Sydney mornings are a little chilly, lets start the day with a warming porridge. This millet porridge is vegan, gluten-free, high in fibre and low GI, so just about everyone can enjoy it!

Millet is an ancient grain enjoyed across the globe due to it’s high nutritional content. While it looks like a seed, it’s properties are more similar to a cereal, but with more essential amino acids that other cereals.

If it feels like too much work to make a hot meal from scratch in the morning, you can batch cook this one day and then re-heat portions as needed during the week. See the pro tips below for directions.

ingredients for vegan millet porridge show bowls with coconut milk powder, millet, cinnamon, vanilla essence and a small blue dish with a pinch of salt


Serves one

  • 2 heaped tablespoons coconut milk powder
  • 1 1/4 cups hot water
  • 1/3 cup hulled millet
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • small pinch of salt
  • Optional toppings: sliced fruit, nuts, seeds, sultanas, maple syrup or honey


  1. Mix the coconut milk powder and hot water to create a coconut milk
  2. Rinse the millet and add it to a small saucepan with the milk and other ingredients
  3. Bring to a boil and then reduce the heat to a low simmer for 20-25 minutes. The porridge should look similar to a creamy oat porridge.
  4. Enjoy your porridge warm with your choice of toppings.

Pro Tips

  • You can substitute any other plant based or dairy milk for the coconut milk. Use half a cup of milk and three-quarters of a cup of water.
  • Millet is naturally a little sweet so check the taste before adding your toppings and additional sweetener like maple syrup.
  • Batch cook this for the week by removing it from the stove five minutes early and adding a little more water when you heat it through your portion each day.
  • If you have concerns about phytic acid, soak the millet overnight and then rinse before cooking.