Creamy Millet Pudding with Lemon and Blueberries
Blueberries are finally in season, and I could not resist making a couple of nice summer sweets with them. Millet pudding is a delicious, wholesome and budget-friendly treat, so I hope you will enjoy this easy recipe!
I think this lemon flavoured creamy millet pudding with raw blueberry jam makes a perfect summer dessert. It is light, super simple to make and requires just a minimum amount of cooking. It is also nut-free and gluten-free, nutritious and can even be served as a breakfast.
Millet pudding and blueberry jam ingredients
To make this delicious and perfectly creamy millet pudding, you will need
- millet
- plant milk – my choice would be either coconut or oat milk; a full fat coconut milk will give you a super rich and creamy consistency (my fav!), while oat milk will be perfect if you want a milder pudding.
- coconut oil (if you are using full-fat coconut milk, you totally skip it!)
- cacao butter – for more creaminess and a dessert-like feel (optional)
- vanilla extract or ground vanilla
- lemon juice and zest
- agave nectar
- water.
Ingredients for the raw blueberry jam will be
- blueberries
- chia seeds
- lemon juice
- agave nectar
- water.
Also, I like to leave some fresh blueberries for the serving, since they go really well with the millet pudding.
To be quite honest, I am not the biggest fan of any cereals and I rarely use them in my diet. But I know that many people don’t mind a nice, wholesome porridge, and this millet pudding is basically that – just with much nicer texture and flavour. A millet porridge masked in a super creamy dessert. Cool to enjoy that from time to time even if you are not a regular cereal eater!
Also, It is nice to have a bit of a rest from all those cashew-based vegan creamy desserts that are naturally more heavy and oily. Millet is also a super budget-friendly base a creamy pudding, so it is always good to have a recipe like this on hand. Especially if we’re talking combination of lemon and blueberries…
Raw blueberry and chia jam that goes perfectly with this millet pudding
To make this creamy millet pudding extra special, I decided to pair it with raw blueberry and chia jam.
Blueberries are packed with nutrients; they contain high amounts of manganese and vitamins C and K, as well as other vitamins and minerals. They are also rich in anthocyanins, flavonoid molecules that have been widely studied for their antioxidant properties.
Blueberries are known as one of those amazing foods that help your body maintain health by reducing oxidative damage in the cells. They are also believed to help with keeping a healthy blood pressure and cardiovascular health, improve some brain functions, and are said to be good for the urinary system as well.
To keep all of their wonderful health benefits, I decided to make a raw blueberry jam, with chia seeds as a gelling agent. You could also use agar powder, but it needs some heating and the process is a bit more complicated than with chia seeds. This time I wanted to keep it super simple.
Other ideas for combining millet pudding
- Instead of having it with the raw blueberry jam, you can try pairing this millet pudding with oven baked plum jam from this easy recipe. They go really well together and I love to make this combination after the blueberry season is over.
- Assemble these delicious strawberry chia pudding jars with some of this creamy millet pudding on the bottom; the combination is a bomb!
Millet Cream with Lemon and Blueberries
Ingredients
- 2/3 cup millet
- 1 + 1/3 cup water
- 1 pinch Himalayan salt
- 1 lemon (juice + zest)
- 1 cup plant milk of choice*
- 3 tbsp coconut oil or 4 tbsp almond butter**
- 2 tbsp melted cacao butter (optional)***
- 4-5 tbsp light agave nectar****
- a few drops vanilla extract
- +
- 1/2 cup blueberries
- 1/2 cup water
- 2 tbsp lemon juice
- 2 tbsp agave nectar
- 2 tbsp chia seeds
- +
- fresh blueberries for serving
Instructions
- For the blueberry jam, blend the blueberries with water, a tablespoon of lemon juice, agave and chia seeds. If your blender is not that strong, you can also blend the chia seeds separately in a coffee grinder, and add them after you blend the fruits.
- Leave the mixture at the room temperature for 30 minutes to thicken.
- Cook the millet in water with a pinch of Himalayan salt and let it cool down.
- Put the cooked millet porridge in a blender with plant milk, lemon juice and zest, vanilla and coconut oil (and cacao butter).
- Blend until completely smooth and creamy.
- Pour the millet cream into glasses or jars, add the blueberry jam and put in the fridge for a couple of hours to cool down.
Notes
* you can use any plant milk, but in my experience it works the best with oat milk; it is naturally sweet form saccharified starches and is more creamy than rice milk. Home-made nut milks will also work great. Soy milk is a bit heavy for my taste, but will give a nice and creamy consistency. Also, if you don't mind coconut flavour, a good quality, thick, full-fat coconut milk will give you the creamiest texture.
** coconut oil is not completely necessary if you want a completely wholesome dessert, but it does help you get a super creamy consistency. Instead of oil, you can use natural almond butter for a smoother cream.
*** cacao butter is also optional, but will add some more flavour and creaminess as well.
**** I used agave syrup because I wanted the cream to be a nice light colour. If you want a completely wholesome dessert, you can substitute the agave with fresh dates, or dried ones that were pre-soaked in water for a couple of hours.
