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Cherry and almond millet porridge

Creamy millet with cherries, yoghurt and a small almond topping.

By The foodose editorial team. Nutrition calculated from USDA FoodData Central. Checked on paper on 12 September 2026; not yet cooked in a test kitchen or photographed, so the times and yield are estimates. How we develop our recipes
What still needs a real kitchen
  • Confirm millet softens in 20 to 25 minutes in 500 ml of liquid
  • Photograph the finished bowls
Time
About 30 min
estimated
Serves
2
see below
Energy
350 kcal
per serving
Protein
16 g
per serving
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Not yet photographed. The panel names the dish’s main ingredients rather than showing a picture we have not taken.

Ingredients for 2 servings

2 servings

Check off ingredients as you go.

Contains milk, tree nuts.

Cooking steps

  1. Rinse the millet in a sieve under cold water.

  2. Put it in a saucepan with the milk and water, bring to a bare simmer and cook for 20 to 25 minutes over low heat, stirring often, until the grains are soft and the porridge is creamy.

  3. Stir in the cherries and cook for 2 to 3 minutes more, until they have warmed through and coloured the porridge a little.

  4. Meanwhile, toast the almonds in a dry pan over medium-low heat for 2 to 3 minutes, shaking the pan, until golden.

  5. Divide between two bowls and top with the yoghurt and almonds.

The useful detail

Toast the almonds separately so they stay crisp on the surface. Stirred into the porridge they soften within a minute and the dish loses its only crunch.

Make it work for you

One serving is A bowl of millet with 100 g of yoghurt and half the almonds. You can switch to a smaller portion in the ingredients above; it is three quarters of this, and it contains correspondingly less energy and protein. It is an option, not a goal.

  • Pumpkin seeds instead of almonds

    Toast them the same way.

    Per serving: about the same energy, about 1 g more protein, about the same fat.

    Allergens: Removes tree nuts.

  • Frozen cherries

    Add them a minute or two earlier, straight from frozen. Nutrition is not recalculated for this swap.

  • 2% Greek yoghurt

    Thicker and higher in protein.

    Per serving: about 10 kcal more, about 5 g more protein, about the same fat.

Estimated nutrition

Per standard serving, calculated from the ingredients above. Nutrition changes with substitutions, brands and how much oil stays in the pan.

A soft grain breakfast. Millet is naturally free of gluten, and the protein here comes mostly from the milk and yoghurt rather than the grain.

Nutrition per serving
Energy350 kcal
Protein16 g
Fat9 g
of which saturates3 g
Carbohydrate52 g
of which sugarsnot calculated
Fibre5 g
Sodium130 mg
Show calculation notes

Each ingredient’s weight is multiplied by its USDA FoodData Central values per 100 g. The whole recipe is added up and divided by 2. Raw weights are used for meat, fish and vegetables; beans and lentils are drained weights. All of the oil is counted as eaten. Added salt is not included; sodium from stock, bread, cheese and tinned food is.

Calculation, whole recipe
IngredientWeight usedSourceEnergyProtein
millet70 gFDC 169702Millet, raw265 kcal7.7 g
milk260 gFDC 171267Milk, reduced fat, fluid, 2% milkfat, with added vitamin A and vitamin D129 kcal8.5 g
water250 gNo energy0 kcal0.0 g
cherries150 gFDC 171719Cherries, sweet, raw95 kcal1.6 g
flaked almonds15 gFDC 170567Nuts, almondsCalculated with FoodData Central's record for raw almonds; flaked almonds are the same nut, sliced.87 kcal3.2 g
plain yoghurt200 gFDC 170886Yogurt, plain, low fat126 kcal10.5 g
Whole recipeDivided by 2701 kcal31.5 g

Per serving the energy is rounded to the nearest 5 kcal, grams to the nearest whole gram and sodium to the nearest 10 mg. of which sugars could not be calculated, because one ingredient’s record does not cover it; the row above says which. Calculation method 1.0, September 2026. How the calculation works.

Storage and reheating

In the fridge
Cool, cover and refrigerate within 2 hours of cooking. Eat within 3 to 4 days. Keep the almonds in a jar so they stay crisp.
In the freezer
Freezing keeps food safe indefinitely; the texture is best if it is eaten sooner rather than later.
Reheating
Reheat until it reaches 74°C / 165°F, steaming hot throughout.

Checked against US Food and Drug Administration, Refrigerator and Freezer Storage Chart, USDA Food Safety and Inspection Service, Leftovers and Food Safety, FoodSafety.gov, Safe Minimum Internal Temperatures and FoodSafety.gov, Cold Food Storage Chart. UK guidance from the Food Standards Agency is shorter, at two days for most leftovers.

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