Millet – bird food or breakfast?
At least in the UK, millet is probably best known as a component of bird seed. However, I thought I would try changing up our usual breakfast routine by skipping the oats and using millet, which is gluten-free and packed with vitamins.
How did it turn out? Well, I loved it! I think Ben prefers regular oatmeal but would have millet sometimes just for variety. I think on a day-to-day basis I would prefer oatmeal as well, because the oats are quicker to cook and oatmeal is somehow more comforting. However, this was really tasty and had a bit more of a crunch to it (kind of like grapenuts if you’ve tried these), so if you don’t like the mushy texture of oatmeal then this would be perfect for you.
Millet breakfast porridge
Servings: 2 when mixed with banana, nuts, and fruit. If serving on its own, I would double the quantity.
1/2 c. dry millet, toasted in the pan (see instructions)
1 c. non-dairy milk (I used sweetened soya milk)
1 tsp. cinnamon
1 mashed banana per serving
1 tbsp chopped nuts
small handful of berries (I used frozen)
Place the millet in a saucepan on the stove and turn on to medium heat. Stir regularly and let the millet toast lightly for a few minutes.
Add the soya milk and cinnamon, then stir regularly until the milk is absorbed.
Mash your banana in your bowl with a fork if you are using a banana. I would recommend it, as this adds very nice sweetness and creaminess.
Pile the millet on top of the mashed banana, then add desired toppings.
It won’t last long if I’m around!
Hope you enjoy and that you’re having a good weekend!