Millet Porridge with Apple, Blueberry & Cinnamon Compote

Millet Porridge with Apple, Blueberry & Cinnamon Compote

Millet is naturally gluten-free, so this porridge is suitable for anyone with an intolerance or allergy. Using a natural sweetener makes this a great healthy breakfast and a perfect way to start the day.

Serves 4


For the compote:

  • 2 apples, peeled and chopped
  • 4 tsp blueberries
  • 2 tbsp agave syrup
  • 1 tsp cinnamon

For the porridge:

  • 200g (7 oz) millet
  • 480ml (16 fl oz) water
  • 480ml (16 fl oz) soya milk
  • 4 tbsp agave syrup
  • 1 tsp vanilla extract


  1. To make the compote, add all the compote ingredients into a saucepan over a medium heat, and cook whilst stirring occasionally for 10-12 minutes, until the fruit has cooked down, but there are still some fruit pieces.
  2. For the porridge, add the millet to a large saucepan over a medium-high heat for 1-2 minutes to lightly toast the millet. Then add the water and simmer for 10-15 minutes until all the water has nearly been absorbed. Then add the soya milk, agave syrup and vanilla extract and cook for a further 15-20 minutes until it reaches the desired consistency — the millet should be soft. To serve, top each bowl of porridge with a spoonful of compote.

Recipe by Vegan Life in-house chefs