Breakfast Millet with Prunes

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In know, I know, the title doesn’t sound terribly appetizing, right?


Please bear with me, though, because this recipe for breakfast millet is surprisingly delicious.

Millet has a long history of cultivation, but it’s hardly a popular food here in the United States. Most people probably know it as “bird food” more than anything else. It’s seriously good for you, though- gluten-free and very hypoallergenic- it also contains a good amount of protein, B-vitamins and minerals including iron, zinc and manganese.

Millet has a naturally sweet, almost nutty flavor that works very well in healthy breakfast recipes like this. The prunes here give lend additional sweet “chewiness”, and they’re high in fiber, as well… I like this served with a big dollop of organic plain yogurt, but any dairy or non-dairy milk could be mixed in instead. I don’t think it needs any additional sweetener, but you can drizzle with a little extra maple syrup, if you like.

Recipe for Millet Breakfast Porridge with Prunes
Makes 6-8 servings


1 cup organic millet, rinsed well in a fine-mesh strainer
1/2 cup chopped prunes/California dried plums
3 cups filtered water
1 tsp. ground cinnamon, plus a little more for serving
1/8 cup pure maple syrup, plus more for serving (if needed)
1 tsp. vanilla extract
pinch of sea salt


Place millet, prunes, water and cinnamon in a medium pot on the stove. Bring to a boil and then reduce the heat to a simmer. Cook for 30-45 minutes, until all the water has been absorbed and the millet is fluffy. Allow to cool slightly and then mix in the maple syrup, the vanilla and the salt. Serve with organic plain yogurt and a sprinkling of ground cinnamon.

This post is linked to Food Renegade’s Fight Back Friday!

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