Serve 1


  • Hot Boiling Water, 1.5 litres
  • Millet, 3 tablespoons
  • Rolled Oats, 1 tablespoon
  • Cod Fish, 100 grams (sliced and steamed with Ginger)
  • Ginger, 1 (sliced)
  • Carrot, 1 tablespoon (chopped)
  • Corn, 1 tablespoon (chopped)
  • Baby Spinach, 1 tablespoon (chopped)



  1. Bring a kettle of water to the boil. Rinse all ingredients thoroughly under running water. Cut all vegetables into baby bite-sized pieces.
  2. Preheat Thermos® Food Jar by filling it with hot boiling water up to the inner rim, close the lid tightly and let it sit for 10 mins. Discard water.
  3. Rinse millet and rolled oats in the food jar.
  4. Add carrot, corn, baby spinach and steamed cod fish slices (without ginger). Pour hot water to the inner rim and close the lid tightly immediately.
  5. Give the food jar a good shake and set aside. The porridge will be ready in 4 hours, and can be left in the food jar for up to 8 hours.





  • Use a pair of fish bone tweezers to remove all bones from the cod fish.
  • After steaming the fish, crumble it with your fingers to double-check that there are no bones left behind.


Recipe specially created for Thermos® Singapore and cooking demonstration courtesy of Sheryl Ariel Boh, from fb.com/musingsatweivilla and founder of ‘Cooking with Thermos’ Facebook group.


Watch the recipe in action!

Recipe Video: Rainbow Millet Porridge