Q&A: Cooking Millet

Hi Greta,

I hope you are keeping well. could you please pop me your recipe for millet porridge? My little boy  loves his organic oats but it just seems so unadventurous to give him ‘every’ morning and he won’t eat any of the rice cereals as he gags.

Thanks so much.


First off I must ask: are you grinding the oats or cooking them whole? I’ll give you some advice for both:

1) ground millet: grind 1/4 cup of millet in a coffee grinder.  Bring 1+ cup water to boil on the stove top. Turn to low and whisk the ground millet into the pot.  Cook for 10 minutes, adding water if it scorches.  Millet takes a bit more water than oats, so adjust to your desired consistency. Divide into 4 portions; keeps in fridge for 3 days once cooked.  Use this 1:4 ratio of ground grains / water and do bigger bulk measurements, if desired. While it doesn’t freeze well by itself, it can be blended with fruit/veg and frozen for long term.
2) whole millet:  Millet is very dense, so it soaks up quite a bit of water.  You can start with a 1:2 (millet : water) and adjust from there. I actually might suggest using 1:3, as soaking up more water and over cooking a bit will help in digestion.  Let it cook for at least 20 minutes, not scorching on the bottom.  If it is scorching, you can add some coconut oil to it, which is YUMMY and very very healthy for baby.  If he doesn’t like the taste of millet at first, mix it with a fruit or veg. Ground quinoa is similar to millet, and good for baby 7+ months. VERY high in protein and other nutrients.
**If you have a grinder, you can add ground flax, ground pumpkin seeds, ground lentils, etc. to the mix (7-8 months).  The sky is the limit with grinding and cooking.
Hope this helps. Don’t hesitate to ask if you have more questions.
All the best,

Ground Millet