Millet and Sweet Potato Porridge

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This recipe was created by Chef Bryant Terry. Image credit: Paige Green.

Makes: 4 to 6 servings

When cooking soaked millet, if you stir it often while simmering and slightly overcook it, the seeds will burst and release starch, creating a creamy consistency that’s ideal for breakfast porridge. The addition of baked sweet potato, oat milk, and pureed cashews adds silky richness. Pecans provide depth and texture. Because whole grains are digested slowly, releasing their sugars into the bloodstream gradually, eating a hearty bowl of porridge in the morning will give you sustained energy and tied you over until lunch. Millet is high in vitamin B6, niacin, and folic acid and also has significant amounts of magnesium, zinc, iron, calcium, and potassium.


1 small sweet sweet potato (about 8 ounces), scrubbed
1/2 cup millet, soaked in water overnight and drained well
2 cups water
1 2-inch cinnamon stick
1 cup Califa Farms Original Oatmilk
1/2 cup creamed cashews
2 teaspoons unsulfered molasses
2 teaspoons light agave nectar, plus more for drizzling 
1/2 teaspoon coarse sea salt
1 cup pecan halves, toasted 

Califa Farms Unsweetened Oatmilk Creamer, for finishing


Preheat the oven to 400F.  With a fork, pierce the sweet potato in 10 different places.

Wrap it in aluminum foil and bake for 45 to 60 minutes, until fork tender.
Meanwhile, toast the millet in a small saucepan over medium-high heat, stirring often with a wooden spoon, until the millet starts to smell nutty, about 3 minutes. Add the water and cinnamon stick. Increase the heat to high and bring to a boil. Immediately decrease the heat to low, cover, and simmer until all of the liquid is absorbed, about 30 minutes. Remove from the heat and let sit, covered, for about 10 minutes.

When the sweet potato is cool enough to handle, split it down the middle and scoop the flesh into a medium bowl. (Eat or compost the skin.) Mash the sweet potato a bit with a fork, then add the oat milk, cashew cream, molasses, agave nectar, and salt and whisk until well blended. Add to the saucepan with the millet and mix well.

Bring to a boil over medium-high heat. Immediately decrease the heat to low and simmer, stirring frequently, until the porridge has thickened, about 10 minutes, Serve garnished with the pecans, drizzled with agave nectar, and finished with a pour of Oatmilk Creamer.

Making Cashew Cream

1 cup raw cashews, soaked in water overnight and drained well
1/2 cup water

Put the cashews and water in a blender and process until smooth and creamy.

Use immediately or store in a covered container and refrigerator for up to 4 days.