A throwback twist on a breakfast favorite. Resembling mustard seed, whole millet has a chewy texture when cooked and a mild, nutty flavor similar to brown rice. In this recipe, we use it instead of oatmeal with delicious results!
Gluten-Free Blueberry Breakfast Millet
Resembling mustard seed, whole millet has a chewy texture when cooked and a mild, nutty flavor similar to brown rice. In this recipe, we use it instead of oatmeal with delicious results!
3 cups water
1 cup uncooked millet
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup frozen blueberries
1/4 cup chopped walnuts
Brown sugar, if desired
In 2-quart saucepan heat water, millet, salt, cinnamon and nutmeg to boiling. Reduce heat; cover and simmer 20 to 25 minutes, stirring occasionally, until millet is tender and most of water is absorbed. Remove from heat.
Stir in frozen blueberries; cover and let stand about 3 minutes or until blueberries are hot and remaining water is absorbed.
To serve, spoon millet into 4 bowls. Top with walnuts. Serve with brown sugar.
Top with reduced-fat (lite) coconut milk, or if you are not following a vegan diet, top with fat-free half-and-half.
Calories 270, Fat 7 grams, Saturated Fat 1 grams, Trans Fat 0 grams, Cholesterol 0 milligrams, Sodium 310 milligrams, Carbs 33 grams, Fiber 6 grams, Sugar 6 grams, Protein 7 grams