Banana Millet Breakfast Porridge is like healthy banana bread in a bowl! It’s an easy, gluten-free breakfast that the whole family will love.
The first chapter of my book is complete! When I first began the process I swore to myself that I’d still keep up with 2-3 blog posts per week but as you may have noticed, I have not been keeping that promise to myself. It just hasn’t been realistic. Writing a book has been so much more work than I thought it would be.
As with the blog, it’s the writing I’m really struggling with right now. The introductions. I’m just not that good at inserting my personality into little paragraphs about frittatas and cake. It always feels very forced to me. The recipes and the photos are looking pretty great, if I’m allowed to toot my own horn. I just need to figure out this next piece of the puzzle.
And while I’m doing so, please enjoy this banana millet breakfast porridge. It’s kind of like a healthy, gluten-free banana bread in a bowl.
Banana Millet Breakfast Porridge
Ingredients
- 1/2 cup millet (other grains may be substituted, see notes)
- 1/4 - 1/2 teaspoon kosher salt (see notes)
- 1/2 cup milk (whole milk, 2%, non-dairy, etc)
- 1/2 teaspoon ground cinnamon
- 1 tablespoon pure maple syrup, or more to taste
- 1 medium banana, sliced
- 2 tablespoons toasted walnuts, chopped
Instructions
- Bring 2 cups of water to a boil in medium saucepan. Add the millet and salt. Cover, reduce the heat to low and cook for 35 minutes or until the water is absorbed and the millet is soft.
- Stir in the milk, ground cinnamon and maple syrup, adjusting the seasonings to taste.
- Divide into serving bowls. Top each bowl with sliced bananas, walnuts and, if desired, a bit more cinnamon and maple syrup.
Notes
Please read my full post for additional recipe notes, tips, and serving suggestions!
Nutrition
Recipe Troubleshooting
For immediate help troubleshooting a recipe, please email me using the form on my contact page. I’ll try to respond to urgent questions as quickly as possible! For all general questions, please leave a comment here :)
This porridge looks so comforting, Jennifer! I completely understand how you feel about the writing – if I could just cook and photograph and not type or say a word, life would be pretty darn great :) I can’t wait to see your book, I’m positive it will be wonderful!
Thank you so much, Emily!
This looks so delicious. I’m not a huge breakfast person, but in the winter I do love some warm porridge. And high five for getting the first chapter out of the way! The fact that you have time to blog at all is great considering how much work the book is!
Thanks, Carrie!
I actually started with a lot of the writing because I knew it could be the most difficult part for me for sure and it helped to ease me into that transition. Girl I am sure the photos are fantastic. This definitely looks amazing. Writing a book is hard so know that what you are doing is admirable.
I need to see your intros! I am flailing, ugh! Haha
This looks delicious, Jennifer! Love your photo, and looking forward to hearing more news about the book :D
Thanks, Abby, I can’t wait to share it with you! :)
This I can go for this anytime. I love millet. And the book – thats alot of hardwork!!
It’s so much work! I can’t for this to be over :}
I’m with you, I can cook all day but it’s sitting down to write the intro where I struggle. I just want to say “JUST PUT THIS IN YOUR FACE ALREADY!!” But I can’t wait for your book!
If I could say that for every post and every book intro, I’d be set. That’s all I want to say!
Congrats on finishing that first chapter! Now hurry up with the rest…I can’t wait! ;) This is my kind of breakfast…especially on cold mornings, I’d love a warm bowl of this millet! I actually bought some millet and love it! It’s got a real nutty flavor and a nicer texture than oatmeal.
I love the texture as well! It reminds me of cornmeal. Definitely more exciting than oatmeal.
Banana bread in a bowl sounds just perfect to me. Congrats on getting through the first chapter, that’s a huge accomplishment! :)
Thank you so much!
Can’t wait for your book! When is the release date? Anyway, you make everything look beautiful and delicious – savory simple! Hehe
The manuscript is due in September, no official release date yet. I’d imagine sometime in mid (early?) 2016.
I SO know what you mean! I just wrapped up and sent in my first draft to my editor the beginning of February and by the end of January I felt the SAME exact way. My brain was in overload and I struggled too with finding what to say about certain recipes. Hang in there and congrats on the book! Ps… this millet porridge looks fab!
Thank you! I never realized the writing part would be this stressful. Gah.
Banana bread in a bowl sounds pretty delicious to me! Good luck with your book!
Thanks, Bianca!
I always find wittiness to be so hard when you’re under the gun. You’ve got this!! And I’ve got to have a bowl of this porridge
Thanks, Megan!
love adding bananas to porridge or oatmeal. Such a wonderful flavor and texture combination.
Thank you!
I just made this porridge and wanted to let you know that these quantities barely made 3 portions. Also, it was really too salty, so we had to add lots of honey to hide the taste (we chose to use honey instead of maple syrup). Anyway just wanted to let you know in case you need to adjust the recipe. Thanks!
Thanks for commenting! I’m so sorry the recipe didn’t work out for you. Salt and serving sizes are always the trickiest part of any recipe since they’re a bit subjective. What’s overly salty to one person might be perfect to the next, or vice versa. Same with serving sizes. I think my husband would consider one serving of pasta to be at least double (if not more) of what I consider to be one serving. Regardless, if you do make this again I would just season to taste and double the recipe. Thanks and happy new year!
Jennifer, You can do this. You know you can and you are. We totally believe in you.
Thank you for all of your hard work.