You must bear with me for a moment or two. I am on a breakfast kick of sorts.
Normally, when I’m on such a breakfast kick, I revolve my mind around oats and yogurt and muffins. And things like that.
But then, this week, a friend told me that she was just diagnosed with Celiac Disease. That she would miss her beloved raisin bread and melty chocolate chip cookies the most. And then, also, she would mourn the loss of her morning bowl of warm and creamy oats. That’s when I realized (by golly!) that I needed to do something about this. The raisin bread and cookies, I’ll tackle later. But with so many gluten free grains to choose from, I knew she could quite easily find a breakfast that would once again make her feel right at home in her own kitchen.
If you’ve ever been into feeding your backyard birds or even if you’ve ever been to an animal feed store, you know exactly what millet looks like. It’s one of the most popular seeds used for feeding birds, especially in the US.
A tiny, seeded species of cereal crops, this grain is completely gluten free. The flavor is mild and subtly sweet, making it ideal for things like rice pilafs or tabbouleh. Or–in my case–breakfast.
This isn’t as fast as throwing together a morning bowl of oats. But there are some shortcuts. You could easily double (triple?) the batch and have breakfast for the upcoming week. If you really find yourself enjoying it, it might be worth purchasing some millet grits, which are ground more fine, making them quicker to cook up in the morning. This is delicious with walnuts on top or served in an almost empty peanut butter jar, which will offer the most ultimate, creamy pleasure.
Whether your health demands that you go gluten free or not, millet will quickly win your heart. And your breakfast.
Warm and Creamy Millet
This breakfast takes about 25 minutes of total prep and cooking time, which is why I highly recommend making it in bulk and refrigerating the leftovers for the following day. 😀
- 1 cup lowfat milk + 1/4 cup water
- cinnamon and nutmeg
- 1/4 cup millet
- dash of salt
- 1 very ripe banana, sliced
- 2 Tbsp. raisins
- toppings: walnuts
- In a medium sauce pan, bring milk, water and spices to a bowl. Add millet and a dash of salt. Stir, cover and reduce heat to medium low, stirring occasionally to prevent scorching. Cook for 15 minutes.
- Add banana and raisins. Continue cooking for another 5 minutes or until millet has reached desired consistency. Top with walnuts and ENJOY! 😀
Yum! I have some millet hiding in the back of my pantry – I never know quite what to use it for. Thanks for the idea!
I have used millet in whole grain bread before and I have eaten it for dinner as an alternative to rice. It’s not bad.
This looks so good! I always want to try new grains (and buy them) but they seem to never really get used =(. Expect barley, I got hooked on that!
This looks fantastic! When I run low on the grains that I currently have in the house, I am giving millet a try! 🙂
I love millet, it is really yummy sweet or savour, with any topings and stuff! I am often experimenting with new grains – quinoa, bulgur, kamut, spelt, amaranth, i love to have a variety in my meals:)