Oat, Pumpkin, and Millet Porridge

Introduction

Pumpkin chunks simmered slowly with millet and oats break down until they melt into the porridge, turning it a naturally warm golden color with a hint of sweetness that needs no added sugar. This porridge is simple to make and works well with a rice cooker's delayed-start function — set it up the night before and wake up to a hot bowl ready to go. It's especially good for anyone with a sensitive stomach or little time to cook in the morning.

Nutrition Highlights

• Pumpkin is rich in beta-carotene and dietary fiber, which become easier for the body to absorb once cooked soft
• Millet is full of B vitamins and is gentle on the stomach, making it well suited to an empty-stomach breakfast
• The soluble fiber in oats helps slow the rise in blood sugar after eating
• Overall low in fat and sugar, this porridge works well as a lighter staple when watching your weight

Tips

• Choose a mature pumpkin for the best sweetness and the prettiest golden color in the finished porridge
• Rinse the millet but skip a long soak — simmering it gently for 40 minutes is enough to make it soft and creamy
• For a thicker texture, lightly mash the pumpkin chunks with a spoon just before serving to make the porridge silkier
• A few red dates or dried longan can be added for natural sweetness and extra flavor