Millet breakfast -get ready for a breakfast that’s comforting, flavorful, and downright satisfying! This millet breakfast bowl, topped with a creamy coconut cashew blend, sweet figs, and drizzled with date syrup, is the ultimate morning treat.
When it suddenly gets cold, the days become shorter, and there is constant wind outside, an even better weapon than a hat and scarf is a bowl of warming creamy millet. Even more, if it tastes like dessert for breakfast!
Everyone probably already knows about the wonderful benefits of millet – filling, gluten-free and full of nutritional properties, it has become a permanent fixture in the kitchen of those who care about their health. However, I will point out a few things I like about millet.
Millet is a powerhouse grain:
If you haven’t tried it before, millet is a gluten-free whole grain with a nutty, slightly corn-like flavor
Gluten-Free Goodness: Millet is naturally gluten-free, making it a great choice for those avoiding gluten. Swap it in easily for wheat-based grains like couscous or bulgur to keep your meals gluten-free and delicious.
Nutrient Boost: Despite its small size, millet is packed with nutrients. It’s a good source of protein, fiber, and essential vitamins and minerals like magnesium and phosphorus. Millet contains approx. 4 g of protein, 44 mg of magnesium, 3 mg of calcium, B vitamins, 23 g of carbohydrates per 100 g of cooked grains!
Steady Energy Support: Millet has a low glycemic index, which means it provides steady energy without causing blood sugar spikes. Whether it’s breakfast, lunch, or dinner, millet keeps you fueled and focused throughout the day.
Heart-Friendly: Millet contains antioxidants and fiber that support heart health and digestion. It’s a simple addition to your diet that can make a big difference in how you feel.
Versatile in the Kitchen: Millet is your kitchen’s best friend! There are so many ways you can use it! Use it to make cutlets, make pâtés, mix it into cocktails, or simply pour it into a bowl and eat it for breakfast. This brings me to today’s recipe- delicious creamy breakfast millet with dry fruit and nuts!
Why you will love this millet breakfast:
If you know me you know that I’ve always been a die-hard oats fan—I mean, who isn’t, right? But I have seen millet being used in many dishes besides dinner on the internet so I got inspired to give my spin on mille! And let me tell you, I’m thrilled that I did!
Now, I won’t lie—I was a bit skeptical at first. But this creamy, nutty texture of this breakfast millet had me hooked!
So, if you’re like me and you’ve been toying with the idea of trying something new, let me tell you, this millet breakfast bowl is worth the plunge. It’s hearty, it’s nourishing, and it’s guaranteed to put a smile on your face. Trust me, you won’t regret giving it a go!
This breakfast millet is:
Simple
Creamy
Plant-based
Nutty
Damn delicious!
Meal prep friendly- you know I love meal prep
Key ingredient:
Millet – obviously this is an ingredient I would not swap
Coconut milk – you can use any other milk you would like but coconut milk complements the taste of the millet beautifully plus it adds to the creaminess of this recipe. You can use other plant milk (soy, oat, rice, etc.)
Cashews – You can swap for any other nut you like or if you are allergic to cashews. However, I find cashews blend into to the best creamy texture from all the nuts.
Dry fruit – You know I am a big lover of my dates, and I love dry figs! You can omit them or swap them for any other dry fruit of your choice.
Expert tips and variations for the perfect Millet Breakfast:
- You can swap dry fruit for fresh ones in this recipe. If you are removing dates maybe add an extra splash of maple syrup for additional sweetness. Adjust sweetness to your own taste preference.
- Soak cashews and dates beforehand for easier blending
- Add a pinch of cinnamon or nutmeg for a cozy flavor boost
- Mix in some chia seeds or flaxseeds for extra nutrition and texture which I often do.
- You can cook millet directly or soak it overnight before cooking (soaking millet helps to remove phytic acid, which will help make its nutrients more absorbable). Cover the millet with warm water, and let it sit at room temperature for 8-12 hours. Drain and rinse, then proceed with the recipe, reducing the cooking time.
- Nut-free: Swap cashews for sunflower seeds in this recipe.
Frequently asked questions:
Can I make Millet Breakfast ahead of time?
Yes! This breakfast millet is perfect for meal prep! After making the recipe, portion the breakfast millet into airtight containers and store it in the fridge
How do I adjust the consistency of the millet?
You can adjust the consistency by controlling the amount of liquid you add during cooking. If you prefer a thicker consistency, use less water or coconut milk. I like mine creamy and not to thick!
Is millet better than oats for breakfast?
Both millet and oats offer unique nutritional benefits, so the choice between them depends on individual preferences. Oats are known for their high fiber content, aiding in heart health, while millet boasts protein and antioxidants, making it suitable for gluten-free diets. I am an oat lover but I like to switch it up once in a while. Also, I always end up with extra cooked millet in the freezer.
How to store Millet breakfast for best result:
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
Reheating:
To reheat, simply warm the millet mixture on the stove over low heat, stirring occasionally, or microwave it until heated through. Add a splash of water or coconut milk if needed to restore the creamy consistency. Millet when called tends to get lumpy so when reheating make sure you break up any chunks with a spoon until heated through and smooth.
Other recipes you might like:
If you try this recipe for this Millet breakfast with dates and figs, feel free to leave me a comment and a star rating. And if you share a photo of your healthy and delicious soup on Instagram please tag me at @_pronounced_and use hashtag #pronounced as I LOVE seeing your remakes! HAPPY COOKING 🍽️!
Simple and Easy Millet breakfast
Ingredients
- ½ cup dry millet
- 1½ cup coconut milk
- ½ cup water
- 1 tsp lime juice
- 2 tbsp cashews
- 2 dates
- 2 dry figs
- ⅛ tsp cardamom
- 1 tsp date syrup
- ⅛ tsp vanila
- pich of salt
Instructions
- Rinse the millet under cold water and drain.
- In a blender, combine the millet, coconut milk, cashews, water, dates, lemon juice, and salt.
- In a saucepan, combine the millet and the blended milk.
- Bring the mixture to a boil, then reduce the heat and let it simmer for about 20-25 minutes, stirring occasionally, until the millet is cooked and the mixture is creamy.
- Meanwhile, chop you dry figs.
- Serve the millet breakfast bowl warm, topped with date syrup, chopped figs, and any other desired toppings!
- ENJOY!
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