High-Protein Creamy Millet Porridge with Pumpkin
Method
Rinse the millet several times under hot running water. This simple step removes its natural bitterness and results in a milder, creamier porridge.
Place the millet, pumpkin cubes, and water in a medium saucepan. Bring to a gentle boil, then reduce the heat to low. Cover and simmer for 10 minutes.
Pour in the milk and stir in the sweetener and ground cinnamon. Continue cooking over low heat for 8–10 minutes, stirring occasionally, until the millet is tender and the pumpkin is soft enough to mash lightly with a spoon.
Remove the saucepan from the heat and let the porridge rest, covered, for 3–5 minutes. This allows the grains to absorb the remaining liquid and develop a rich, creamy texture.
Place the vanilla protein powder in a small bowl and whisk it with 2–3 tablespoons of the warm porridge until completely smooth. This prevents lumps from forming.
Stir the protein mixture back into the saucepan until fully incorporated. Do not return the porridge to a boil after adding the protein powder.
Divide the porridge between two serving bowls and top each portion with a generous spoonful of chilled Skyr.
Finish with an extra sprinkle of cinnamon and any optional toppings before serving warm.
Rinsing millet thoroughly is the secret to eliminating its slightly bitter flavor and creating an exceptionally creamy porridge. For an even richer pumpkin flavor, roast the pumpkin cubes for 15–20 minutes before adding them to the porridge. If pumpkin isn't in season, diced apples or pears make excellent alternatives.
Nutrition Facts
Per serving
