I’m excited to introduce you to our new favorite breakfast! When we were visiting my parents once, my mom made this for breakfast. My husband and I ate it and wondered what it was. Was it quinoa? No, not quite. Was it tapioca? Couscous? No. We just didn’t know, but it was refreshingly different from our normal oatmeal, and it was delicious!
Come to find out, it was millet. I always thought millet was just a bird seed we gave our pet cockatiels, but it’s actually not just for the birds. It is a seed, but more commonly called a grain. It is high in fiber and magnesium–nutrients that most Americans don’t get enough of. Most of all it’s a creamy, comforting, and satisfying breakfast.
Just like quinoa, millet is naturally gluten-free and the protein, fiber and magnesium make it perfect for regulating blood sugar (which is so important in a breakfast food!). A stable blood sugar is vital for losing weight, hormone-balance and overall health.
But honestly, all the health benefits aside, make this because it’s yummy! The creaminess and mild sweetness of rice pudding with a hint of coconut makes this our current favorite breakfast. Just like oatmeal, you can flavor it however you like, but some of our favorite ways are listed below.
Since it has to cook for about 30 minutes, and I don’t usually wake up early enough for that kind of a time commitment (even though I make plans to, you know?), I usually make this in a slow cooker during the day or night before. I mix in the coconut milk and maple syrup when it’s cooked, then store it in the fridge. We love to eat it cold in the summer, with fresh fruit on top.
Like rice pudding for breakfast, but even better!
- 2 cups millet
- 6 cups water
- 1 can coconut milk (light or regular, depending on preference)
- 1/ 2 tsp sea salt
- 1 tsp vanilla extract
- 1/4 cup honey or pure maple syrup (add more to taste)
- cinnnamon, berries, bananas, nuts, pistachios, flaked coconut optional
Add 2 cups millet, 6 cups water and 1/2 tsp salt to a large saucepan. Bring to a low boil, then reduce to a simmer and let cook, covered, for 30 minutes, or until the millet is soft and most of the liquid is absorbed.
After cooking, it should look kind of like cooked rice with little indents on top. Stir in the can of coconut milk, honey or maple syrup., and vanilla. A scoop of orange juice concentrate is also delicious. Divide into two bowls and top with fruits and/or nuts. Serve with additional milk on top, if desired. Keeps well in the fridge, and is a delicious cold breakfast.
To make in the slow cooker: Let millet, water and salt cook on low for 3 hours. Continue as written from step two.
You can find millet in most bulk sections of grocery stores like Sprouts, Win-Co, or Whole Foods. A good price is less than $2/ lb. You can also find it packaged among other grains like quinoa, farro, rice, etc. at Walmart. If nothing else, order it from Amazon or Azure Standard.
This recipe makes a big batch that you can eat from all week if you're not feeding a big family. You can make less, just keep the 1 - 3 ratio of millet to water. 1 cup millet to 3 cups of water.
Nutrition facts reflect using full-fat coconut milk.