Millet Porridge with Spiced Pears

Millet is a 'grain' that's actually a seed, so it makes a great porridge option for people who find grains hard to digest or are eating gluten-free for their endometriosis. Millet contains lots of magnesium, calcium, and b-vitamins, which support hormone function, and is great to eat during the luteal phase. The addition of fruit, almond butter, yogurt and walnuts ensures that this is a well-balanced breakfast option.

This porridge is another one of those meals that Jess eats because it helps with managing her endometriosis symptoms, and I just eat because it's delicious!

Prep time: 5 minutes
Cook time: 20 minutes
Servings: 2

Ingredients for millet porridge

  • 100g/31⁄2 oz millet
  • 300ml/1¼ cups almond milk
  • 200ml/¾ cup water
  • 1 tsp ground cinnamon
  • 1 tablespoon almond butter
  • 1 teaspoon vanilla extract
  • 1 large spoonful of dairy free yoghurt

For the pears:

  • 1 medium pear
  • 1 teaspoon coconut oil
  • sprinkle of cinnamon and nutmeg

Directions for millet porridge

  1. Preheat the oven to 160°c/320°f
  2. Add millet, milk, water, almond butter, vanilla, and cinnamon to a pan. Whisk to combine
  3. Bring to a boil over medium heat, and stir frequently to stop it from sticking
  4. Cover and simmer for 15-20 minutes while millet cooks
  5. In the meantime, slice the pears and place on a baking sheet. Cover in coconut oil and spices. Bake for 5-7 minutes until softened
  6. Serve porridge, and top with yogurt, pears and walnuts. Sweeten, if desired, to taste

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Nutrition facts

Per Serving

  • calories: 415
  • fat: 15.8g
  • protein: 10.2g
  • sodium: 224mg
  • sugar: 10.9g
Credit: Photograph by Chris Robson. All rights reserved. Used with permission

Disclaimer: cannot guarantee a recipe that has been scaled to make a different number of servings from the original.

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