Millet and Quinoa Slow-Cooked Porridge

The secret ingredient in Glen Matten's breakfast porridge is a good night's sleep...
By Glen Matten
Millet and Quinoa Slow-Cooked Porridge
  • Rating:
  • Serves: 4
  • Cook Time:
  • Prep Time: 10 minutes
  • Effort: easy


  • 250 g quinoa
  • 250 g millet
  • 1 litres water
  • 1 litres almond milk, available from health food shops
  • 1 tsp ground ginger
  • 1 cinnamon stick, broken in two
  • 4 cardamom pods
  • 4 star anise

To garnish

  • chopped fruit
  • shavings brazil nuts
  • organic maple syrup

Tips and Suggestions

Almond milk can be substituted with soya milk, hazelnut milk, oat milk or rice milk.


1. In a sieve, rinse the quinoa and millet with cold running water and tip into the slow-cooker.

2. Bring the water to the boil and mix with the almond milk and spices. Pour this into the slow-cooker too.

4. Replace the lid and set the slow-cooker to a low or medium setting and cook overnight (roughly 8-9 hours).

5. By morning the porridge should be rich and creamy. Ladle into a bowl and add chopped fresh fruit of your choice, sprinkle with brazil nut shavings and drizzle with a little pure organic maple syrup.

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