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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.
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.


Calories: 258kcal | Protein: 7.5g | Fat: 10.6g | Fiber: 6.4g