Creamy Morning Millet Porridge {Gluten-Free, Dairy-Free, Vegan}
Recipe type: Breakfast
Serves: 4
Gluten-Free, Dairy-Free, Soy-Free, Vegetarian, Vegan
  • 1 cup uncooked millet
  • 1 cup almond milk
  • ½ cup raw almonds
  • 1 tsp. maple syrup
  • 1 tsp. dairy-free vegan butter such as Earth Balance
  • 1 Tbsp. carob powder
  • 2 Tbsp. cinnamon
  • 2 Tbsp. coconut flakes
  • 2 Tbsp. ground flax seeds
  • ¼ tsp. almond extract
  • ¼ tsp. sea salt
  1. Preheat oven to 375 degrees F.
  2. Cook millet according to package directions.
  3. Meanwhile, in a large bowl, combine almonds with maple syrup, butter and carob powder; toss to coat almonds completely. Spread mixture on a baking sheet lined with parchment paper. Bake in the oven for 30 minutes or until toasted. Remove from oven; set aside.
  4. Remove cooked millet from heat; transfer to four serving bowls. Top with almond milk, toasted almonds, coconut flakes, flax seeds, almond extract and sea salt.
  5. Serve warm.
Recipe by Eat Clean | Love Life Again at