There is nothing better than a nice warm, soothing breakfast on a cool fall or winter morning! Oatmeal can be a great option, however, it is a bit heavy for some individuals and if you are used to eating oats day in and day out, it can become rather bland and boring. This sweet potato porridge is a delicious alternative, being a nice balance of light (from the millet), grounding (from the sweet potato), easy to digest, and exceptionally nutrient-rich.

Millet is considered one of the “ancient grains”, although, in reality, it is a seed. It is rich in protein, fiber, folate, niacin, vitamins B, C, and K, calcium, iron, magnesium, potassium, and manganese. Although millet is a great option for Kapha types, it can be too light and drying for Vata and too heating for Pitta. But have no fear! With the addition of some cooling, grounding ingredients such as milk and sweet potato, we can find balance for all body types, making this a nourishing breakfast any-body can enjoy throughout the cooler months.

Sweet Potato Millet Porridge Recipe

Click here for a printable copy of this recipe.

Doshic effect: Vata ↓*,Pitta ↓*, Kapha ↓*
Serves: 2
Cook time: 30 to 35 minutes

*Please follow specific dosha recommendations that are listed below the recipe to accommodate your needs.

Materials

Medium saucepan
Measuring cups and spoons

Ingredients

3 cups water
2 cups whole milk or almond milk, divided
3/4 cup millet (I like this brand)
2 cinnamon sticks
1 cup chopped sweet potato
1 1/2 teaspoons Ayurvedic Breakfast Spices*
1 teaspoon ghee
1 tablespoon shredded coconut
Splash almond milk
2 to 6 teaspoons honey, divided
Cinnamon, for garnish
Shredded coconut for garnish

*Replace this spice blend with 1 teaspoon cinnamon, 1/2 teaspoon ginger powder, 1/8 teaspoon turmeric, and 1/8 teaspoon cardamom powder.

**As an Amazon affiliate, by ordering directly through this link you are helping to support Svastha Ayurveda – Thank you!

Click here for a printable copy of this recipe.

Directions

1. Place the water and almond milk in a medium saucepan over high heat and bring to just below a boil. While waiting, begin to chop the sweet potato into small 1/4 to 1/2 inch cubes.

2. Once boiling, reduce the heat to medium-low and add the millet, chopped sweet potato, and cinnamon sticks. Cook, mostly covered, for 20 minutes, stirring every 5 minutes.

3. At 20 minutes, check on the consistency of the porridge. If it is too dry, add in more water or almond milk by the tablespoon. If it is too hard, continue to cook, covered, for 1 to 5 more minutes, checking and stirring every minute. Once again, carefully add more liquid as needed.

4. Once the millet is fairly soft, turn off the heat but let the pan sit on the hot burner. Add in the breakfast spices, ghee, and coconut.

5. Cover the pan and let the porridge sit for 5 minutes to let the flavors harmonize and the porridge soften.

6. Serve in bowls. Once the porridge has cooled slightly, add 1 to 3 teaspoons of honey per bowl.

7. Top each bowl with a dash of cinnamon, a splash of almond milk (if needed), and a generous sprinkle of coconut.

8. Eat with awareness and gratitude as you begin this beautiful day!

Optional Doshic Recommendations

Vata:

Since millet is considered dry and light in quality, it will be best for Vata types to increase the grounding and unctuous (oily) qualities in the complementary ingredients. The ghee can be increased to 2 teaspoons and the coconut can be increased to 2 tablespoons. Extra sweet potato can be added (if desired) and the overall cook time should be increased slightly to ensure the porridge is very well cooked and mushy (add more liquid as needed).

Pitta:

Millet can be slightly heating for Pitta dosha, making it beneficial for Pitta types to increase the cooling ingredients in this recipe. The ghee and coconut can both be doubled. The Ayurvedic Breakfast Spices should be reduced to 3/4 teaspoon and the honey should be replaced with equal amounts of maple syrup. Avoid garnishing your dish with extra cinnamon, although the shredded coconut can be sprinkled on generously.

Kapha:

Millet is one of the best grain choices for Kapha due to its dry, light, crunchy, and warming qualities. However, a few changes should still be made to make this breakfast even more balancing for Kapha. Dairy milk should be avoided and homemade almond milk favored instead. The ghee should be omitted and the coconut should be replaced with 2 to 3 teaspoons of freshly ground flaxseed. The breakfast spices can be increased to 2 teaspoons to boost digestion and get the blood flowing for your morning.

Try my Ayurvedic Breakfast Spice blend!