Porridge is a wonderful dish for breakfast: right in the morning we get a boost of energy, saturate our body with vitamins and other useful substances.
Oven-cooked millet porridge with pumpkin is good for everyone. The only drawback is that it takes a relatively long time to prepare, like for a weekday. Unfortunately, many of us do not have enough time in the morning to set aside an hour and a half for cooking. So on weekdays, cooking pumpkin and millet porridge in the oven can be transferred to dinner, and on the weekend you can treat yourself to your favorite porridge in the morning.
Porridge with pumpkin is incredibly healthy. The bright orange vegetable is quite sweet, so those who are concerned about the extra calories can do without sugar. For the rest, you can add sugar, a minimal amount. Pumpkin porridge is good because it can be prepared with the addition of other grains. I recently cooked, well, today I’ll tell you how to cook millet porridge with pumpkin in the oven.
For cooking, we do not need a whole pumpkin, but only a piece. Cut a thin layer of skin from the pumpkin pieces.
Check the millet cereal for impurities, rinse it several times, then pour boiling water over it and soak in boiling water for 2-3 minutes. It is believed that millet cereals can taste bitter, and this simple procedure will protect us from this.
Cut the pumpkin pulp into pieces or grate it. Let's put it in the form in which we will cook the porridge in the oven. You can cook porridge in this way in clay pots (portioned and large), ceramic dishes, and fireproof glass containers.
Add the washed and scalded millet.
Pour the porridge with milk or milk half and half with water. At this stage, add sugar (if you are adding it). All contents should not reach the edges of the mold or pot by 2 centimeters.
It is best if your form or pot has a lid. I don't have a lid on the pan, so I'll cover the contents with foil. When baking, the contents of the pan may escape, so you can place the pan on a baking sheet or in a large frying pan. It is recommended to place a mold like mine in a cold oven, otherwise it may crack. The oven temperature should not rise above 220 degrees. This is also provided for in the operating rules. Baking time is approximately 1 hour.
Stir the finished porridge. The pumpkin pieces will become so soft that when stirred they will turn into puree, and the porridge will take on a uniform consistency.
Millet porridge with pumpkin cooked in the oven was a success! It should be served with butter; if desired, you can add honey and dried fruits.
Porridge cooked in the oven in a clay pot differs in taste from porridge cooked in a pan on the stove. Try cooking porridge from a mixture of millet and rice cereals with pumpkin in the oven, and you will see for yourself. The taste is delicate, velvety, and eating such porridge creates a cozy family mood.
The ingredients in the recipe are for a large three-liter pot for approximately 10 servings. If you want to prepare a smaller amount of porridge, reduce proportionally the amount of products indicated in the recipe.
Ingredients
- millet cereal 1 tbsp.,
- rice cereal (round grain) 1 tbsp.,
- fresh pumpkin 0.5 kg,
- milk 3.4 4.2% fat content - 2 l.,
- butter 180 g,
- sugar -3 tbsp. l.,
- salt ½ tsp.
How to cook millet-rice porridge with pumpkin in a pot
- Cut the pumpkin into fairly large cubes about 2 cm thick. The size of the pumpkin pieces does not really matter, since during cooking the pumpkin will soften and lose the shape of the pieces, turning into a homogeneous mass.
Place the whole pumpkin at the bottom of a large three-liter clay pot, sprinkle it with three tablespoons of sugar and a little salt (1/2 tsp).
Place butter (150 g) cut into pieces on top of the pumpkin.
Wash the rice (1 tbsp) and place it on top of the buttered pumpkin.
Rinse the millet very thoroughly (1 tbsp.) so that it does not become bitter. First, rinse it in a large cup, pouring hot water and rubbing it with your hands, then in cold water. Place the millet in a sieve; when the water has drained, place the millet cereal in a pot on top of the rice. Level the surface.
Pour milk over the cereal, filling the pot to the brim.
Cover the pot with a lid and place in an oven preheated to 170 degrees for two hours. After about 15 min. Remove the pot from the oven and add milk to it. Do this several times, approximately every 15 to 20 minutes. After 30 minutes, stir the contents of the pot so that the cereals and pumpkin are mixed together. During the cooking of the porridge, the cereal will absorb about two liters of milk.
After two hours of simmering the porridge in the oven, the cereal will swell, the oil will come to the surface, and the porridge will acquire a uniform consistency. But the process of simmering the porridge is not finished yet. Wrap the pot in a towel for another 40 minutes and only after that try the porridge.
This long-term method of preparing porridge makes it extremely tasty. Before serving, you can open the lid and put the porridge in the oven for another 5 minutes so that it is covered with a crust, but this is no longer necessary, as you prefer. If you like thicker porridge so that the spoon stands up, then bake the porridge additionally; if you like thinner porridge, then you should not bake it additionally.
Description
Sunny, sweet, filling – millet-pumpkin porridge will fill you with joy and energy for the whole autumn day! A great breakfast for the kids before school and for you before work. Yellow round millet grains go great with red-orange pumpkin pieces! It turns out satisfying and healthy. And also a piece of butter in the porridge, a scoop of milk and a spoonful of sugar... even those who don’t like pumpkin can’t be pulled away by the ears!
And pumpkin porridge in pots turns out even tastier than cooked on the stove. Almost like being in an oven! And it stays warm for a long, long time. You can eat it all day without heating it.
We will learn two recipes for cooking pumpkin porridge in the oven. I wonder which one you like better?
Ingredients:
For 2 pots with a volume of 800 ml:
- 300 g fresh pumpkin;
- 2/3 cup of millet cereal (volume 200 g);
- 700-800 ml milk;
- Sugar to taste (I put 1 tablespoon on each pot);
- Butter;
- a pinch of salt.
Instructions:
To make the porridge tasty, choose a bottle-shaped pumpkin - nutmeg, it is the sweetest!
Instead of millet cereals, you can take wheat or rice - whichever you and the children like best.
Porridge can be prepared with milk or water. In my opinion, the milk version tastes better! And it is better to take fat milk, 3.2%.
There are two ways to prepare porridge with pumpkin in pots.
First: All the ingredients are immediately put into the pot, put it in the oven and cook.
Second: The cereal and pumpkin must first be boiled a little in milk, and then brought to readiness in a pot.
I didn't know which of these options was better, so I decided to try both. One pot according to the first method, the other - according to the second.
We rinse the millet well - the water needs to be changed five times to thoroughly rinse the grain. Cut the pumpkin into strips 1-15 cm thick, carefully peel the skin from these strips and cut into cubes.
Now we put in the first pot:
We close the pot with a lid - and you can put it in the oven, since food placed raw will take 15-20 minutes longer to cook. We prepare the porridge in this way, first at 200C so that it boils, and after 5 minutes we reduce it to 150 - and let the porridge simmer in the oven for another 40 minutes.
For the second pot, I prepared the ingredients differently. Pour milk into the pan, add millet. Bring to a boil and cook, stirring, for 3-5 minutes.
Then pour the diced pumpkin into the pan and cook for another 2-3 minutes.
Place the millet and pumpkin in a pot, add sugar, add milk if necessary, cover with a lid and put in the oven.
Porridge using this method will be ready faster - in half an hour.
We carefully take out the pots of porridge with thick oven mitts, open the lids and add a piece of butter - the porridge turned out simply gorgeous! If you like it, you can eat it as a second course, with a fork, it turned out so thick. And if you want, you can put the porridge in deep plates and add warm milk.
The amount of ingredients is individual and depends on the size of the pumpkin, but the proportions must be respected.
Millet porridge in pumpkin in the oven - recipe with photo:
We wash the pumpkin under the tap and remove the stem by picking it off with a knife. We place the pumpkin on the more stable side, and cut off the top on the opposite side so that you can get to the seeds.
We select the fibrous center along with the seeds, first working with our hands and then scraping them out with a tablespoon. If the walls of the pumpkin are thin, you must act very carefully without damaging them, otherwise the contents of such a pumpkin pot will spill out during baking.
So, we form a pot of pumpkin, namely from the skin and pulp, and a lid consisting of the top of the pumpkin, with which we will cover the porridge so that it simmers in the oven.
We transfer the pumpkin into a heat-resistant deep form and put all the ingredients into it one by one.
Add washed millet. 
Then add the washed raisins. You can pre-soak it in hot water for 5 minutes. 
Add a piece of butter to the pumpkin pot. 
Add sugar and a pinch of salt. If the pumpkin itself is sweet, then the amount of sugar needs to be reduced. 
Fill the pumpkin pot with milk and gently mix all the ingredients with a spoon.
Then cover with a lid made from the pumpkin top.
Pour a little water, about half a glass, into the bottom of the heatproof dish. 
Place the mold with the pumpkin in an oven preheated to 160°C. Millet porridge in pumpkin is cooked in the oven for an hour and a half.
Place the finished pumpkin on a plate and carefully open the lid. You can pour the juice on top of the porridge, which was formed during the baking of the pumpkin.
Then pour the millet porridge in portions, not forgetting to scrape the pumpkin pulp from the inner walls.
Depending on the type of pumpkin and its size, you can serve this porridge in different ways, for example, by cutting the pumpkin into slices along with the contents. You can serve millet porridge in a whole pumpkin.
You can top it with milk sauce, cream or honey.
Bon appetit! 
As a rule, breakfast should start with tasty and healthy food. Millet porridge with pumpkin in the oven is exactly the dish that should be included in a proper and healthy menu. Cooking it for breakfast is a very long task, but for a light dinner or as a weekend dish, this is exactly what you need.
It would seem that it could be easier than cooking porridge, but not everything turns out to be so easy in reality. There are certain nuances and secrets of preparing this healthy dish.
Little tricks
It is important that the dish turns out tasty and retains all the beneficial vitamins without loss. To do this, you should follow simple cooking rules:
Basic recipe
You can prepare the dish in different ways, but there are principles that must be followed. Millet porridge with pumpkin is very easy to prepare in the oven. The recipe is simple and even beginners can do it. To do this you need to prepare:
- 400 g pumpkin pulp;
- 1 glass of cereal;
- about a liter of liquid (milk or water);
- salt.
Rinse the cereal and pour boiling water over it. Chop the pulp into small pieces and place in a baking dish. Place the prepared cereal, add salt and add liquid. Cover with a lid and simmer in the oven at one hundred and twenty degrees for about an hour. Sweetness can be offset with a spoonful of honey before serving.
Porridge in a pot
A dish prepared in this way will be more healthy, because all the vitamins and properties of cereals and vegetables will be preserved in it. Even served in a pot looks more attractive than just in a plate. The ingredients are as follows:
- a glass of cereal;
- 250 g pumpkin pulp;
- 700 ml milk;
- 50 g sweet butter;
- salt;
Chop the pumpkin pulp as desired or grate it. Prepare the cereal and mix with the pulp, add salt. Place in a pot and pour in milk. Place in the oven to simmer. When the dish is ready, add pieces of sweet cream butter.
Cooking in pumpkin
This is more of a festive option for cooking pumpkin with millet in the oven. You will have to spend a significant amount of time on it, but the result is worth it. It contains a lot of vitamins, and aesthetically this dish looks quite beautiful. We will stock up on the following products:
Wash the pumpkin, cut off the top, remove the inner contents and rinse again. Do not throw away the top, it will serve as a lid. Rinse the cereal several times, rinse with boiling water and boil for about five minutes and rinse again. Wash raisins, dried apricots and prunes with warm water, add hot water and let stand for five minutes. Chop the kernels finely with a knife.
Mix all the ingredients together and fill the prepared pumpkin. Add salt, pour in milk. The contents should not reach the top of the vegetable. Cover with the cut top and place in a container with a glass of water. Let it simmer in the oven at one hundred and ten degrees for at least one and a half hours. The finished pumpkin should “squat” slightly but not fall apart.
Open the lid, add pieces of butter and let it brew. You can serve either whole on a large platter or in portions, cut into pieces. Sprinkle with pomegranate seeds before serving.
With added chicken
This dish is sure to please meat eaters. Chicken combined with millet and pumpkin becomes tender and aromatic. The everyday version can be prepared in heat-resistant dishes or pots, while the festive version can be prepared in the pumpkin itself. For daily use you will need the following products:
Heat the oil in a frying pan and add the crushed garlic. When the oil becomes fragrant, remove the garlic and simmer the chopped onions and carrots in it until soft. Select vegetables in a separate bowl. In the same oil, fry the chopped chicken breast until whitened, so that it is lightly covered with a crust on all sides.
Wash the cereal and boil until half cooked. Place a layer of chopped vegetables on the bottom of the mold, then fried meat, semi-cooked cereal, stewed onions and carrots. Season with spices, pour in cream and broth. Place in the oven at low temperature to simmer for half an hour. Sprinkle the finished dish with herbs or sesame seeds.
Option with mushrooms
An excellent dish for both dietary nutrition and fasting. You can use any mushrooms you can find. Pumpkin with millet and mushrooms in the oven turns out to be very satisfying and aromatic if you use wild mushrooms. For this dish you need:
Prepare a “pot” from the washed pumpkin. Fry the washed and chopped champignons in a frying pan with oil. When the excess liquid has evaporated, add the chopped onion and simmer until soft. Wash the cereal and lightly boil it. Combine mushrooms with cereal, add salt, fill the “pot”. Pour in enough liquid to cover the contents but not to the top of the pumpkin. Send to simmer in the oven. This will take about half an hour.
Mix of cereals
A dish using several grains that are in harmony with each other turns out to be very interesting in taste. The set of products is as follows:
- small pumpkin;
- a glass of millet;
- a glass of rice;
- a couple of glasses of milk;
- salt;
- 150 g sweet cream butter.
Wash the vegetable, cut off the top and remove the insides. Wash the grains and boil separately until half cooked. Place in the prepared “pot” in layers, add salt and pour in milk. Place in a slightly heated oven to simmer for about thirty minutes, then open the lid, put in the oil and let it brew for ten minutes. If you want a sweet taste, you can use honey.
The benefits and harms of porridge with pumpkin
Like any other product, this porridge has a number of beneficial properties for the body. Millet and pumpkin are excellent friends with each other and replenish our body with essential vitamins and microelements. This dish also helps our body cope with a number of diseases:
Unfortunately, such porridge may not be useful for everyone. There are categories of people for whom it is contraindicated:
- in childhood - up to two years;
- suffering from frequent constipation;
- for diseases of the gastrointestinal tract;
- with increased acidity.
Millet porridge with pumpkin is superior in its healthiness to dishes such as rice and oatmeal. Therefore, if you do not have diseases for which you should not use it, you can safely include it in your diet.