January 5, 2020

Zucchini Bread Millet Porridge

Name: Breakfast Zucchini Bread Millet
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 1 cup uncooked millet; ½ cup unsweetened almond milk; ½ can light coconut milk; 1 medium zucchini (finely grated); 2 tbsp chia seeds; 1 tsp cinnamon (to taste); ¼ tsp ground nutmeg; 3 tbsp apple sauce (I used sugar-free apple sauce); 1 dash fine sea salt; 1 tsp vanilla extract; chopped pecans (sub: walnuts); raisins or chopped pitted dates; pure maple syrup; cacao nibs

Hmmmm millet. I love millet. Millet is an ancient seed, originally hailing from Africa and northern China. Up to today, it remains a staple in the diets of about a third of the world’s population. It’s super nutritious with high levels of iron, B vitamins and calcium. It’s taste is mild and slightly nutty. It’s great if you’re gluten-free. And don’t be scared by its appearance. It does resemble bird seeds but it certainly doesn’t taste like bird food.

Millet porridge is a great way to start your day. Warm breakfasts satisfy me personally a lot better and longer than a say a sandwich. This zucchini bread millet porridge is incredibly versatile. You can sub pecans for walnuts or even hickory nuts, raisins for pitted dates or even other dried fruit such as mango. Maple syrup tops it off perfectly or if you need to watch your blood sugar level you might as well skip this part.

This Zucchini Bread Porridge recipe requires very little equipment:

Measuring cups such as Klee Utensils 10-Piece Colorful Stainless Steel Measuring Cups (affiliate link)
Carrot grater such as Cuisinart CTG-00-BG Boxed Grater (affiliate link)
My favorite food container Prep Naturals Glass Meal Prep Containers (affiliate link)

If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #theveganprepper. I absolutely love seeing your creations. Happy cooking!

Print Recipe

Breakfast Zucchini Bread Millet

Zucchini bread in form of millet porridge. It's quick and easy to whip up—perfect for when you’re craving the warm spiciness of zucchini bread but don’t have time to make a whole loaf. Creaminess from canned coconut milk, and vitamin C, Bs and potassium for health boost and chia seeds for thickening.

Prep Time10 mins

Cook Time15 mins

Total Time25 mins

Course: Breakfast

Cuisine: American, Central Asian inspired

Keyword: 10 ingredient or less, 30 minutes or less, dairy-free, gluten-free, grain-free, vegan

Servings: 2

Ingredients

For the porridge

1 cup uncooked millet
½ cup unsweetened almond milk
½ can light coconut milk
1 medium zucchini finely grated
2 tbsp chia seeds
1 tsp cinnamon to taste
¼ tsp ground nutmeg
3 tbsp apple sauce I used sugar-free apple sauce
1 dash fine sea salt
1 tsp vanilla extract

Topping suggestions

chopped pecans sub: walnuts
raisins or chopped pitted dates
pure maple syrup
cacao nibs

Instructions

Thoroughly rinse the millet until the water stays clear.
In a medium pot, combine rinsed millet, almond milk and salt. Bring to a boil and cover the pot. Reduce the temperature to low and simmer for 12 minutes.
Add grated zucchini and coconut milk. Stir to combine. Simmer for another 3 minutes, stirring occasionally.
Remove from heat and stir in apple sauce, spices and vanilla. Adjust spices and applesauce as sweetener to taste, if desired.
Top with pecans, cinnamon and raisins. I suggest not skipping on the toppings to give this recipe it's unbeatable zucchini bread flavour.