Sweet and Savory Pumpkin Millet Porridge

Creamy Vegan Pumpkin Millet Porridge – Fall Breakfast Bowl - Naturally Sweet

Servings: 1 large or 2 smaller bowls | Prep Time: 5 minutes | Cook Time: 25 to 30 minutes | Total Time: About 30 to 35 minutes

Ingredients

• ½ cup (90 grams) millet, rinsed

• 1 ½ cups (360 ml.) water

• 1 cup (240 ml.) unsweetened soy or oat milk

• 1 cup (240 grams) cooked or canned pumpkin purée

• 1 to 2 tbsp. (15 to 30 ml.) maple syrup or date syrup

• ½ tsp. cinnamon

• Pinch of sea salt

• Optional: ⅛ tsp. ground ginger or nutmeg

Toppings

• 1 to 2 tsp. (5 to 10 grams) pumpkin seeds

• Optional: splash of non-dairy milk, drizzle of syrup, or fresh fruit

Directions

1. In a small saucepan, combine rinsed millet and water. Bring to a boil, then reduce heat and simmer, covered, for about 15 minutes.

2. Stir in non-dairy milk and pumpkin purée. Add cinnamon, salt, and optional spices. Simmer uncovered for another 10 to 15 minutes, stirring occasionally, until thick and creamy.

3. Sweeten with maple syrup to taste.

4. Spoon into bowls and top with pumpkin seeds and any extras you like.

Make It Yours

• Swap millet for quinoa or rolled oats for a softer texture.

• Stir in tahini, peanut butter, or almond butter for richness.

• Add diced apple, pear, or raisins while cooking for a naturally sweet twist.

• Top with coconut flakes, pecans, or granola for extra crunch.

Spice It Up

• Start with cinnamon and add a pinch of nutmeg, ginger, or allspice.

• Stir in a splash of vanilla or maple extract for depth.

• For extra fall flavor, use pumpkin pie spice instead of plain cinnamon.

Pairs Well With

• A cup of coffee or cinnamon tea

• Toast with almond or cashew butter

• A side of roasted apples or pears

• Warm soy or oat milk with a drizzle of maple syrup

Savory Pumpkin Millet Porridge

Servings: 2 bowls | Prep Time: 5 minutes | Cook Time: 25 minutes | Total Time: About 30 minutes

Creamy, savory, and full of fall flavor — this Pumpkin Millet Porridge brings together pumpkin purée, garlic, herbs, and olive oil for a warming, plant-based meal. It’s perfect as a side dish or as a base for roasted veggies, sautéed greens, or a scoop of beans. Comfort food with a clean finish.

Ingredients

• ½ cup (90 grams) millet, rinsed

• 1 ½ cups (360 ml.) water

• 1 cup (240 ml.) unsweetened non-dairy milk or more water

• 1 cup (240 grams) cooked or canned pumpkin purée

• 1 tbsp. (15 ml.) olive oil, plus more for serving

• 1 small garlic clove, minced

• ¼ tsp. ground cumin

• ¼ tsp. dried thyme or sage

• Sea salt and black pepper to taste

Toppings

• Roasted chickpeas or white beans

• Sautéed spinach, kale, or mushrooms

• Pumpkin seeds or chia seeds

• Drizzle of olive oil or tahini

• Red pepper flakes or smoked paprika

Directions

1. In a saucepan, combine the millet and water. Bring to a boil, reduce to a simmer, and cover. Cook for about 15 minutes.

2. Stir in the non-dairy milk (or more water), pumpkin purée, olive oil, garlic, cumin, thyme, salt, and pepper.

3. Simmer uncovered for another 10 to 15 minutes, stirring occasionally, until thick and porridge-like. Adjust seasoning as needed.

4. Spoon into bowls and top with any savory additions you like.

Make It Yours

• Add caramelized onions or roasted garlic for a deeper flavor.

• Stir in lemon juice or apple cider vinegar just before serving to brighten it up.

• Top with roasted chickpeas, tempeh, or sautéed mushrooms for a full meal.

• Drizzle with olive oil or tahini and sprinkle with chili flakes.

Spice It Up

• Try thyme, sage, or rosemary for classic fall flavor.

• Add cumin, paprika, or turmeric for a more global twist.

• For mild heat, finish with crushed red pepper or smoked paprika.

Pairs Well With

• Sautéed kale or spinach

• Roasted carrots, cauliflower, or squash

• White beans, lentils, or chickpeas

• A drizzle of garlic-infused olive oil