Creamy Morning Millet
Like rice pudding for breakfast, but even better!
Servings 6 people
Ingredients
- 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
Instructions
- 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.
Notes
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.
