Cartier Masthead Final Weeks

Easy Millet Porridge with Maple and Pistachio

Anisa Sabet

Creamy millet porridge infused with cinnamon, cardamom and vanilla, topped with chopped pistachios and pure maple syrup – a perfect easy weekday breakfast to make ahead and keep you warm this winter.


What you need

1 cup millet flakes

2 cups milk of choice (I used almond, coconut would also work)

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cardamom

Pinch of sea salt

2 tablespoons pure maple syrup

To serve: chopped pistachios, shredded coconut + pure maple syrup


1. In the saucepan, bring all the ingredients to a simmer and stir frequently until thickened. Add a touch more milk if required.

2. Pour porridge into a bowl, top with chopped pistachios, shredded coconut and pure maple syrup.

Storage: porridge will keep in an airtight container for up to five days.

For more recipes, check out Canberra-based food and recipe blog, The Macadames.


Anisa Sabet

Anisa is a Canberra based food and recipe blogger, budding food photographer and stylist, mum to a gorgeous baby girl and a serious coffee addict. Among other things, she loves getting outdoors, reading, entertaining friends, the snow, good wine, travelling and going to the movies. Most days, you can find her in her fav Canberra haunts, in the kitchen or behind the lens. More about the Author