Millet porridge

I made a lot of porridge varieties for Simona when she started solids, especially after the end of the 6th month. The preparation for porridge is quite easy and simple and you can choose what type of flour to use. For example, we used rice, millet, and amaranth flour and we switched them up often. Also, you can add any fruit puree to the porridge, in case your baby is not a fan of the taste.


1 tsp organic millet flour

2 oz breast milk/formula

1/4 tsp coconut oil

2 tbps apple puree

Dash of cinnamon


Add the millet flour and milk in a small saucepan. Whisk well to ensure all flour has diluted into the milk. Heat over medium heat, stirring constantly. As the mixture begins to heat through, it will start thickening (1-2 min). It is important to keep stirring to prevent burning. At this point you can tell whether the mixture is too thin or thick – add more milk or flour to reach desired consistency. The mixture will continue thickening after taking off the stove – if it becomes too thick, just add more milk. Add coconut oil, apple puree and a dash of cinnamon.

Total prep + cook time: 10 min


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