Millet Breakfast Bake With Berries
User Reviews
5.0
78 reviews
Excellent
Millet Breakfast Bake With Berries
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This breakfast millet recipe is delicious, healthy, and very easy to prepare. With fresh or frozen berries and crunchy nuts, it makes a large amount - so it's great for meal prep or anytime you need to serve a crowd for breakfast or brunch! Delicious served warm with a dollop of vegan yogurt.
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Ingredients
- 1½ cups hulled millet see Notes
- 2 cups unsweetened non-dairy milk, such as almond or oat
- 1 cup water
- ½ cup maple syrup
- ¼ teaspoon sea salt
- ½ teaspoon ground cinnamon
- 2 teaspoons vanilla extract
- 12 ounces fresh or frozen blueberries thaw and drain first if using frozen berries
- 16 ounces fresh or frozen strawberries, sliced same as above
- ½ cup raw walnut halves, chopped or more if you like extra crunch!
- ½ cup raw sliced almonds
Instructions
- Preheat oven to 375 degrees. Rinse and drain the millet, and spread it out in a 13x9-inch casserole dish or a 10.5 x 7.5 gratin dish.
- In a large bowl whisk together the milk, water, maple syrup, salt, cinnamon, and vanilla. Pour wet mixture over the millet.
- If starting with frozen berries, make sure they are fully thawed, drained, and not very cold, which will extend the cook time. Drop berries into the casserole dish, spreading them around evenly.
- Sprinkle the top with walnuts and almonds. Lightly press the nuts down into the milky mixture, flattening the surface.
- Bake uncovered for about 1 hour or until bubbling and the millet in the center. is done. If using a deeper gratin dish, you may need another 10 to 15 minutes bake time.
- Let stand 15 minutes before serving. Serve with vegan yogurt or other choice of toppings.
Notes
- Type of Millet - There are different varieties of millet, which can have slightly different water requirements and cook times. I usually purchase Bob's Red Mill, which is proso millet. Proso is closely related to the two most commonly grown varieties, pearl and foxtail millet.
- Serving - If served hot, the consistency will be soft. If allowed to cool longer, the millet will set and may be cut into squares.
- Store leftovers in the refrigerator for up to 5 days or freezer for up to 1 month.
Nutrition Information
Show Details
Calories
328kcal
(16%)
Carbohydrates
52g
(17%)
Protein
8g
(16%)
Fat
10g
(15%)
Saturated Fat
1g
(5%)
Cholesterol
0mg
(0%)
Sodium
105mg
(4%)
Fiber
7g
(28%)
Sugar
19g
(38%)
Vitamin A
200IU
(4%)
Vitamin C
33.8mg
(38%)
Calcium
180mg
(18%)
Iron
2.3mg
(13%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 328 kcal
% Daily Value*
| Calories | 328kcal | 16% |
| Carbohydrates | 52g | 17% |
| Protein | 8g | 16% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 0mg | 0% |
| Sodium | 105mg | 4% |
| Fiber | 7g | 28% |
| Sugar | 19g | 38% |
| Vitamin A | 200IU | 4% |
| Vitamin C | 33.8mg | 38% |
| Calcium | 180mg | 18% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
78 reviews
Excellent
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