Our friend Kelly Gibney recently grabbed some ingredients from GoodFor and created this amazing Millet Porridge which is very special, especially coming into the cooler months! Kelly is a total superstar when it comes to food, so go check out her blog and social page @kellygibney_wholehearted. She too uses jars as storage in her pantry! Kelly takes it from here…

Millet is one of my favourite grains. It has a gorgeously fluffy texture, is naturally gluten free, takes on flavours really beautifully and can happily work with both savoury and sweet recipes. If you’ve never given it a go, I’d encourage you to grab some and use it as a replacement for rice in your favourite recipe – you’ll be hooked.

Serves 2


1 1/2 cups cooked millet 
2  cups coconut milk
1/4 tsp ground nutmeg 
1 tsp vanilla extract
2 tbsp coconut sugar or light muscovado sugar
1 pear, grated


Place the millet, coconut milk, nutmeg and vanilla into a medium saucepan and bring to a boil.

Immediately reduce to a simmer and cook for 15 minutes, stirring very regularly until the texture is creamy.

Add the grated pear and cook for a further minute.

Serve immediately with a drizzle of coconut cream or organic dairy cream.

Top with berries or whatever takes your fancy! xo