This millet breakfast recipe is a nutritious way to start your morning with ancient grains!
I’m always on the lookout for new breakfast ideas. I don’t know why, but breakfast is the only meal of the day that I can be absolutely and unequivocally bored to tears with. So creativity with breakfast is an absolute must for me.
When I get bored with my oatmeal (Sssshhhhh!! You didn’t read that!), I start looking at other grains. I truly believe that a variety of healthy foods is the best path to health. So I try to step outside the oatmeal box a bit and it’s then that I realize I’ve truly been neglecting my grains. There’s whole world of grains out there and it’s ripe for the picking!!
Here is a list of grains that make delicious and unique breakfast cereals:
- Farro (actually, an ancient strain of wheat)
But for now, we’ll stick to an old favorite, Millet. It’s mild flavored with a rustic texture and mixes well with just about anything you want to add to it. It’s a very versatile grain and makes for a wonderfully comforting breakfast.
WHAT IS MILLET?
Millets are a group of highly variable small-seeded grasses, widely grown around the world as cereal crops or grains for fodder and human food. Millets are important crops in the semiarid tropics of Asia and Africa, with 97% of millet production in developing countries (1).
HOW TO COOK MILLET
Typically, millet cooks in 20 minutes by cooking it on the stove, just as you would cook oats. The millet and the liquid get combined in a pot and brought to a boil, then simmered until cooked. However, if using milk instead of water to cook millet, it can take up to 30 minutes to cook, depending on which type of milk you use.
IS MILLET GLUTEN FREE?
Millet itself is definitely gluten free. However, the processing plants where it is processed and packaged can be another story. Be sure your package of millet has a gluten free logo on it if you need gluten free grains.
MILLET BREAKFAST RECIPE
A delicious, ancient grain breakfast!
- 1/2 cup dry millet
- 2 cups milk (dairy or non-dairy)
- 1/4 tsp. ground cinnamon
- 3 medium peaches (sliced or diced - 1 peach per serving)
- pecans (optional for garnish)
In a small pot, bring the 2 cups of milk, cinnamon and millet to a boil and immediately reduce to a simmer. It's best to keep the lid on, but check it from time to time. Different milks may need a slightly different amount than what's listed above. So just be sure it doesn't cook out before the millet is soft and cooked (about 30 minutes, depending on the milk).
When the millet is cooked, put 1/3 of it into a bowl, sprinkle with a little extra cinnamon and an extra dash of milk. Add one, cut up peach and 1/4 cup pecans to each bowl (assuming you are making all three servings).
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.