Average: 4.5 (2 votes)
Active time
10 minutes
Total time
30 minutes (plus 1 day soaking)
2 servings
Serving Size
1 cup

½ cup millet, pre-soaked overnight

2 cups water

½ teaspoon ground cinnamon

1 large ripe banana

½ cup almond milk or other milk of choice

1 tablespoon almond butter or nut butter of choice

1 teaspoon honey (optional)


  1. Drain the millet and add it to a medium saucepan. Toast the millet over low to medium heat, until it is slightly browned and gives off a nutty aroma, about 3 to 5 minutes. Be careful not to burn the millet.
  2. Add the water and cinnamon to the saucepan with the millet. Raise the heat to medium high so that the water will start to boil. Once the water is boiling, turn the heat down to low and cover. Let the millet simmer for approximately 20 minutes, or until it becomes creamy and the water has been absorbed. Remove from the heat and leave the cover on. 
  3. Mash the banana with a fork and add to the millet. In a small bowl, whisk the almond milk and almond butter together, and add to the millet, stirring to incorporate. Taste, and add the honey if desired. Return the millet to low heat for 2 to 3 minutes until warmed through. Serve as is, or add extra almond milk, sliced bananas, or nuts as garnish. 

Note: You can make this recipe without pre-soaking the millet, but the texture will be coarser and you may need to add additional almond milk to loosen the grain. Also plan to add approximately 5 minutes of cooking time to the millet before adding the banana and other ingredients. 

An Oldways recipe and photo. Media: contact us for permission to reprint and for a hi-res image. 


Calories: 310
Total Fat: 8g
Saturated Fat: 1g
Sodium: 70mg
Total Carbohydrates: 54g
Sugar: 10g; Protein: 8g

Yield: 2 servings

Serving Size: 1 cup

How'd it Taste?

This was my first time making millet. I think it turned out great. I love oatmeal with fruit in the morning and this is a nice variation. Thank you for helping me try a new grain!
What kind of Miller type can be used for this recipe. I was able to find foxtail, pearl and finger millet in local stores.
Hi Priyanka – It’s great to hear that you’re able to find so many different types of millet locally! We would love to know which city/country you’re located in. We get lots of questions about where to find foxtail and finger millets. Most of the millet sold in the United States is simply sold as “millet” with no information about which variety it is, but one of our scientific advisors informed us that the vast majority of the millet grown and sold here is proso millet. You should be able to use any of these types of millet in this recipe, so if you’ve got the luxury of several different varieties, we recommend trying a few different kinds and deciding which you like best!
Kay Summerville
This was a really tasty breakfast dish. I substituted peanut butter powder for the almond butter as didn't have almond butter on hand. I also used Maple syrup instead if honey. Never cooked millet before. I didn't know about the soaking millet overnight so just followed the suggestions about adding more almond milk and adding five minutes cooking time. Worked out great!

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