Blueberry Almond Millet Porridge

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I’ve never been into oatmeal. Even when I was a kid, I wasn’t interested unless it had those weird eggs things that melted into gummy bears. Those were them best! (Do you remember them? Man, do I miss the 80’s!) Otherwise, it was Cream of Wheat for me. Please and thank you.

I tried some steel cut oats the other day. Nope, not for me. I took about two bites and tossed the rest.

Since I already knew I love puffed millet (especially in my earl grey granola bars), I decided to give millet porridge a try – and I loved it!

Blueberry Almond Millet Porridge. This reheats great – make a big pot and eat it for breakfast all week!

For this blueberry almond millet porridge, I started by toasting the millet to bring out it’s flavor. Then I threw it into my vitamix along with some chia seeds and almonds to grind it up a little.

This makes the porridge creamier and also cuts down on cooking time. I cooked the millet in almond milk and stirred in some frozen blueberries, brown sugar, and a big pat of butter at the end – they make the porridge go from tasting like “health food” to tasting like a delicious breakfast in about 30 seconds.

There’s no way I’d ever spend 20 minutes making myself breakfast before work, but luckily this porridge reheats really well!

Divide it into single serving containers and press a piece of plastic wrap directly on top of the porridge before putting the lid on. The plastic will keep it from getting crusty and gross.

To reheat, remove the plastic and add a splash of almond milk. It will heat up on the stove in about 5 minutes, or you can stick it in the microwave for a minute. I also think it tastes great cold.

If you’re a blueberry love, you’ll also adore these gluten free blueberry scones for an easy breakfast on the go!

Warm and cozy Blueberry Almond Millet Porridge is a great make-ahead breakfast.

Blueberry Almond Millet Porridge 1

Blueberry Almond Millet Porridge

I used frozen wild Maine blueberries, which are smaller and less sour than regular blueberries, especially in the winter when fresh berries aren't at their peak. Throw them into the pot straight from the freezer – it only takes an minute or two for them to warm up.
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Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 6
Calories: 258kcal


  • 1 cup millet
  • ½ cup almond slivers divided
  • 1 tablespoon chia seeds
  • 1 ½ cups water
  • 1 ½ cups unsweetened almond milk
  • 1 pinch salt
  • 1 cup frozen blueberries
  • 2 tablespoons brown sugar
  • 1 tablespoon butter


  • Toast the millet in a dry saucepan set over high heat for 2-3 minutes, until the color deepens slightly and it starts to smell toasty. Transfer to a blender or food processor. Add the chia seeds and 1/4 cup almond slivers; pulse several times until the millet cracks and has the texture of whole grain flour.
  • Return the millet mixture to the saucepan, along with the water, almond milk, and salt. Simmer over medium heat 15-20 minutes, stirring frequently, until the millet softens and becomes creamy. Stir in the remaining almonds, blueberries, brown sugar, and butter. Cook until the blueberries defrost and the butter melts, 1-2 minutes.
Nutrition Facts
Blueberry Almond Millet Porridge
Amount Per Serving
Calories 258 Calories from Fat 95
% Daily Value*
Fat 10.6g16%
Fiber 6.4g27%
Protein 7.5g15%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @HealthyDelish or tag #HealthyDelish!


Hi, I'm Lauren!

I'm a certified plant-based cook and enthusiastic omnivore who loves looking for creative ways to make weeknight meals more nutritious. I'm the author of Heathy Eating One Pot Cookbook and Healthy Meal Prep Slow Cooker Cookbook. I also blog at The Busy Foodie. Read more...


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24 thoughts on “Blueberry Almond Millet Porridge”

  1. I love oatmeal…but I like millet, too (though I always forget it can be eaten as a warm porridge). This sounds delicious. I’ll add it to my breakfast line-up this season!

  2. Sounds like such a great breakfast especially in the winter; neither of my kids like oatmeal either so maybe this delicious porridge will be eaten.

  3. I grew up on cream of wheat too! I do love oatmeal as an adult, especially steel cut. I have a bag of millet in my pantry, have not been sure how to use it! I’m intrigued by this, looks delicious!

5 from 1 vote (1 rating without comment)

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