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MAPLE PECAN MILLET (Instant Pot)

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The maple pecan combo is classic for a reason and this nutritious-and-delicious millet porridge is always a hit at my house. Bonus is, it’s super easy to make and packed with micronutrients (vitamins, minerals, antioxidants), fibre, healthy fats, and plant-based protein.  

Millet, like buckwheat and quinoa, is a “pseudograin” — a gluten-free seed with grain-like characteristics — that is safe for individuals with Celiac disease and gluten sensitivity. 

Ingredients for 2 large servings:

  • 1 tsp avocado oil

  • 1/2 cup uncooked millet, rinsed and drained

  • 2 cups milk of choice (I use a combination of canned coconut milk and pecan or almond milk)

  • 2 Tbsp pecan butter 

  • 2 Tbsp Nuzest Clean Lean Smooth Vanilla protein powder

  • 3 Tbsp Lakanto sugar-free maple syrup (or pure maple syrup)

  • 1 tsp pure vanilla extract

  • 1 tsp maca (optional)

  • 1 tsp cinnamon

  • 1/4 tsp sea salt

  • optional add-ins: 1/4 cup diced pecans and/or raisins

  • optional toppings: diced pear, granola, chopped nuts, Eaton Hemp hemp hearts, maple syrup, or toppings of choice

Directions:

  1. With Instant Pot on sauté setting, add oil and millet and sauté for 4 to 6 minutes until millet is golden brown and has a nutty aroma.

  2. Turn Instant Pot off and add milk, pecan butter, protein powder, maple syrup, vanilla, maca, cinnamon, and salt.  Close and lock lid and pressure cook on high for 15 minutes, followed by a natural pressure release.

  3. Once pressure is released, open lid carefully.  Stir in pecans and/or raisins as desired and adjust sweetener to taste.  Serve warm with your choice of toppings.

Maple Pecan Millet can be stored in an airtight container in the fridge for up to 4 days.  To reheat, put in a pot over medium heat and stir in milk as needed for desired consistency.