July 17, 2023

Summery Vegan Millet Porridge With Nectarine

It's no exaggeration when I say that I look forward to this new go-to breakfast every day during my morning routine. This super delicious millet porridge has become my new one and only favourite breakfast!

The nectarine gives the porridge the freshness and juiciness which are necessary to make this rather heavy meal a treat for the palate, even in summer. Millet is an ideal alternative to the classic oat porridge and cashew milk has become our new favourite among plant-based milk alternatives. The creamy consistency and relatively neutral taste make this porridge something very special.

If you prefer it without cinnamon or unsweetened, you can leave out the former and the agave syrup. But what can I say, I am a little sweet tooth. Of course, you can also change the toppings as you like. We like to add a few strawberries now and then, as well as blueberries or dried cranberries. Bon appetit!


Makes 2 servings


120g millet flakes

600ml cashew milk

1 tsp cinnamon

4 tbsp agave syrup


1 nectarine

2 tsp peanut butter

Some cocoa nibs

Some hemp seeds


  1. Bring all the ingredients for the porridge to boil in a small pan, stirring constantly.
  2. Reduce the heat immediately and continue stirring until the porridge takes on a mushy consistency (for me this usually happens very quickly, maybe within a minute).
  3. Pour the porridge into two small bowls.
  4. Cut the nectarine into small pieces (slices or cubes) and place on top.
  5. Add the peanut butter, cocoa nibs and hemp seeds as toppings and serve directly while it’s still warm.