Millet Breakfast Bake With Berries
User Reviews
5
Millet Breakfast Bake With Berries
Description
The Millet Breakfast Bake With Berries uses hulled millet, rinsed and spread in a casserole, then covered with a liquid mixture of almond milk, water, maple syrup, sea salt, ground cinnamon, and vanilla extract. Berries, either fresh or fully thawed if frozen, are distributed evenly on top along with chopped walnuts and sliced almonds. Pressing the nuts lightly into the mixture helps the grains and toppings meld during baking.
Baked uncovered at 375°F for about an hour until bubbling and the millet is cooked through, the bake develops a soft, creamy texture with bursts of tart and sweet from the berries. The nuts add crunch and earthiness. Cooling before serving allows the bake to set, making it possible to cut into squares if preferred.
This bake is most comforting served warm and can be accompanied by vegan yogurt or other toppings as desired. It makes a filling breakfast option rich in whole grains and fruit. The recipe notes that different millet varieties may affect cooking time, so this should be watched. Leftovers can be refrigerated or frozen safely.
Ingredients
- 1½ cups millet see Notes, hulled
- 2 cups almond milk unsweetened non-dairy milk such as almond or oat
- 1 cup water
- ½ cup maple syrup
- ¼ teaspoon salt sea salt
- ½ teaspoon ground cinnamon
- 2 teaspoons vanilla extract
- 12 ounces blueberries thaw and drain first if using frozen berries, fresh or frozen
- 16 ounces strawberry same as above, fresh or frozen, sliced
- ½ cup walnut or more if you like extra crunch!, raw, halves, chopped
- ½ cup almonds raw, sliced
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
- Proso millet is commonly used, but water requirements and cooking time can vary with other millet types.
- Serving hot yields a soft consistency; letting it cool longer allows it to set and be cut into squares.
- Store leftovers in the refrigerator for up to 5 days or freeze for up to one month.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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