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Active time
10 minutes
Total time
30 minutes
2 servings
Serving Size
1/2 recipe

1 cup fresh cherries, pitted & chopped

½ cup millet

2 cups milk (we used 1%, but any milk, including nondairy milks will work)

1 teaspoon honey

2 tablespoons almonds

  1. In a small pot, bring the cherries and 3 tablespoons of water to a boil. Reduce heat to low, then let soften, stirring occasionally. 
  2. While the cherries are cooking, add the millet, milk, and honey to a small pot and bring to a boil. 
  3. Once boiling, reduce heat to a simmer. Cook for about 20 minutes, covered, stirring occasionally, until millet porridge reaches desired texture. 
  4. Divide the millet porridge between two bowls, then top with cherry compote and almonds. 

An Oldways Whole Grains Council recipe, courtesy of Kelly Toups


Calories: 360
Total Fat: 5g
Saturated Fat: 0.5g
Sodium: 105mg
Carbohydrate: 65g
Sugar: 26g
Protein: 16g

Yield: 2 servings

Serving Size: 1/2 recipe

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