18 Delicious Millet Breakfast Recipes Healthy

Hey there, breakfast lovers! If you’re on the hunt for a nutritious start to your day that doesn’t skimp on flavor, you’ve struck gold. Millet, the ancient grain that’s been a staple in diets around the world, is making a big splash in North American kitchens. From fluffy pancakes to savory bowls, we’ve rounded up 18 delicious millet breakfast recipes that promise to keep you full and energized. Let’s dive in!

Millet Porridge with Almonds and Honey

Very few breakfast dishes offer the warmth and nourishment of a well-made millet porridge. This version, sweetened with honey and topped with crunchy almonds, is a delightful way to start your day, combining simplicity with a touch of elegance.

Ingredients

• For the porridge:
  • 1 cup millet
  • 3 cups water
  • 1 cup milk
  • 1/4 tsp salt
• For topping:
  • 2 tbsp honey
  • 1/4 cup sliced almonds

Instructions

1. Rinse 1 cup of millet under cold water until the water runs clear to remove any bitterness.
2. In a medium saucepan, combine the rinsed millet, 3 cups of water, and 1/4 tsp salt. Bring to a boil over high heat.
3. Once boiling, reduce the heat to low, cover the saucepan, and simmer for 25 minutes, or until the millet is tender and the water is absorbed. Tip: Stir occasionally to prevent sticking.
4. Add 1 cup of milk to the cooked millet, stirring well to combine. Cook for an additional 5 minutes on low heat, allowing the porridge to thicken. Tip: For a creamier texture, you can add more milk as needed.
5. While the porridge is cooking, toast 1/4 cup of sliced almonds in a dry skillet over medium heat for 2-3 minutes, or until golden and fragrant. Tip: Keep an eye on them to prevent burning.
6. Serve the millet porridge warm, drizzled with 2 tbsp of honey and topped with the toasted almonds.

Fluffy and slightly nutty, this millet porridge is a comforting base that’s beautifully enhanced by the sweetness of honey and the crunch of almonds. For an extra touch of luxury, serve it with a dollop of Greek yogurt or a sprinkle of cinnamon.

Savory Millet Breakfast Bowl with Avocado and Egg

This morning calls for a wholesome and hearty start, and what better way to kick off your day than with a Savory Millet Breakfast Bowl? Packed with protein, healthy fats, and fiber, this dish is as nutritious as it is delicious, perfect for those who like their breakfasts both satisfying and straightforward.

Ingredients

• For the millet:
  • 1 cup millet
  • 2 cups water
  • 1/2 tsp salt
• For the toppings:
  • 1 ripe avocado, sliced
  • 2 eggs
  • 1 tbsp olive oil
  • Salt and pepper to taste
  • 1/4 tsp red pepper flakes (optional)

Instructions

1. Rinse the millet under cold water until the water runs clear to remove any bitterness.
2. In a medium saucepan, combine the millet, water, and salt. Bring to a boil over high heat.
3. Once boiling, reduce the heat to low, cover, and simmer for 25 minutes, or until the water is absorbed and the millet is tender. Tip: Avoid stirring the millet while it cooks to prevent it from becoming mushy.
4. While the millet cooks, heat olive oil in a non-stick skillet over medium heat. Crack the eggs into the skillet and cook for 3-4 minutes for sunny-side-up, or until the whites are set but the yolks are still runny. Tip: Covering the skillet with a lid can help the tops of the eggs cook faster.
5. Season the eggs with salt, pepper, and red pepper flakes if using.
6. Divide the cooked millet between two bowls. Top with sliced avocado and the fried eggs.
7. Serve immediately. Tip: For an extra flavor boost, drizzle with a little more olive oil or a squeeze of lime juice.

A perfect balance of creamy avocado, runny egg yolk, and fluffy millet makes every bite a delight. Try adding a sprinkle of feta cheese or a handful of fresh herbs for an extra layer of flavor.

Millet Pancakes with Maple Syrup

Now, let’s dive into making Millet Pancakes with Maple Syrup, a delightful twist on the classic breakfast favorite that’s both nutritious and satisfying. Perfect for beginners, this recipe will guide you through each step to ensure fluffy, golden pancakes every time.

Ingredients

• For the batter:
  • 1 cup millet flour
  • 1 tbsp sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup milk
  • 1 large egg
  • 2 tbsp melted butter
• For serving:
  • Maple syrup, to taste

Instructions

1. In a large bowl, whisk together the millet flour, sugar, baking powder, and salt until well combined.
2. In another bowl, beat the egg, then add the milk and melted butter, mixing until smooth.
3. Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Tip: Overmixing can lead to tough pancakes.
4. Heat a non-stick skillet over medium heat (350°F) and lightly grease with butter or cooking spray.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
6. Flip the pancakes and cook for another 1-2 minutes until golden brown. Tip: Adjust the heat if the pancakes are browning too quickly.
7. Serve warm with maple syrup. Tip: For an extra touch, add a pat of butter on top of each stack.

These millet pancakes boast a slightly nutty flavor and a tender texture that pairs wonderfully with the sweetness of maple syrup. Try serving them with fresh berries or a dollop of yogurt for a refreshing contrast.

Warm Millet Cereal with Cinnamon and Apples

Many mornings call for a comforting, nutritious start, and this Warm Millet Cereal with Cinnamon and Apples is just the dish to deliver. Mastering this recipe will give you a hearty, flavorful breakfast that’s both satisfying and simple to make.

Ingredients

• For the cereal:
  • 1 cup millet
  • 2 cups water
  • 1 cup milk (any kind)
  • 1/2 tsp salt
• For the topping:
  • 1 apple, diced
  • 1 tbsp butter
  • 1 tsp cinnamon
  • 1 tbsp honey

Instructions

1. Rinse 1 cup of millet under cold water until the water runs clear to remove any bitterness.
2. In a medium saucepan, combine the rinsed millet, 2 cups of water, 1 cup of milk, and 1/2 tsp salt. Bring to a boil over high heat.
3. Once boiling, reduce the heat to low, cover the saucepan, and simmer for 25 minutes, or until the millet is tender and the liquid is absorbed. Tip: Avoid stirring the millet while it cooks to prevent it from becoming mushy.
4. While the millet cooks, heat 1 tbsp butter in a skillet over medium heat. Add 1 diced apple and sauté for 5 minutes, or until the apple is soft.
5. Sprinkle 1 tsp cinnamon over the apples and stir to coat evenly. Cook for an additional minute to enhance the flavors. Tip: Adding cinnamon at this stage helps to release its aromatic oils.
6. Once the millet is cooked, fluff it with a fork and divide it into bowls. Top each serving with the cinnamon apples and drizzle with 1 tbsp honey. Tip: For a richer flavor, let the cereal sit for a couple of minutes before serving to allow the flavors to meld.

Combining the creamy texture of the millet with the sweet and spicy apples creates a delightful contrast. Serve this cereal with a dollop of yogurt or a sprinkle of nuts for added texture and richness.

Millet and Banana Smoothie Bowl

Unlock the secret to a refreshing and nutritious start to your day with this Millet and Banana Smoothie Bowl. Perfect for beginners, this guide will walk you through each step to create a deliciously creamy bowl that’s both satisfying and easy to make.

Ingredients

• For the smoothie base:
  • 1/2 cup cooked millet
  • 1 frozen banana, sliced
  • 1/2 cup almond milk
  • 1 tbsp honey
• For the toppings:
  • 1/4 cup granola
  • 1 tbsp chia seeds
  • 1/2 fresh banana, sliced
  • 1 tsp coconut flakes

Instructions

1. In a blender, combine the cooked millet, frozen banana slices, almond milk, and honey. Blend on high speed for 45 seconds, or until the mixture is smooth and creamy. Tip: For a thicker smoothie bowl, add less almond milk; for a thinner consistency, add a bit more.
2. Pour the smoothie into a bowl. Tip: Use the back of a spoon to smooth the surface for an even layer of toppings.
3. Sprinkle the granola, chia seeds, fresh banana slices, and coconut flakes evenly over the smoothie. Tip: Arrange the toppings in sections for a visually appealing presentation.

Mixing textures and flavors, this smoothie bowl offers a creamy base with crunchy granola and soft banana slices. Serve it immediately to enjoy the contrast between the cold smoothie and the room-temperature toppings, or drizzle with a little extra honey for added sweetness.

Spiced Millet Breakfast Pudding

Discover the warmth and comfort of starting your day with a bowl of Spiced Millet Breakfast Pudding, a nourishing and flavorful dish that combines the wholesome goodness of millet with the aromatic spices of cinnamon and cardamom. This easy-to-follow recipe will guide you through creating a creamy, satisfying pudding that’s perfect for chilly mornings or as a hearty breakfast option.

Ingredients

• For the pudding:
  • 1 cup millet, rinsed and drained
  • 2 cups water
  • 2 cups milk (dairy or plant-based)
  • 1/4 cup honey or maple syrup
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cardamom
  • 1/4 tsp salt
• For topping (optional):
  • Fresh fruits (berries, sliced bananas)
  • Nuts (almonds, walnuts), chopped
  • Additional honey or maple syrup for drizzling

Instructions

1. In a medium saucepan, combine the rinsed millet and water. Bring to a boil over high heat.
2. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes, or until the water is absorbed and the millet is tender.
3. Stir in the milk, honey or maple syrup, cinnamon, cardamom, and salt. Cook on low heat, stirring occasionally, for another 10 minutes until the mixture thickens to a pudding-like consistency.
4. Remove from heat and let it sit covered for 5 minutes to allow the flavors to meld together.
5. Serve warm, topped with fresh fruits, nuts, and a drizzle of honey or maple syrup if desired.

Kindly note, this Spiced Millet Breakfast Pudding offers a delightful texture that’s both creamy and slightly chewy, with a sweet and spicy flavor profile that’s irresistibly comforting. For an extra touch of indulgence, try serving it with a dollop of yogurt or a sprinkle of toasted coconut flakes.

Millet Flour Crepes with Fresh Berries

Ready to dive into the world of gluten-free breakfast options? These millet flour crepes paired with fresh berries are not only nutritious but also incredibly easy to make, perfect for beginners.

Ingredients

• For the crepes:
  • 1 cup millet flour
  • 1 1/4 cups milk
  • 2 large eggs
  • 1 tbsp melted butter
  • 1/2 tsp salt
• For the topping:
  • 1 cup mixed fresh berries (strawberries, blueberries, raspberries)
  • 1 tbsp honey

Instructions

1. In a large mixing bowl, whisk together the millet flour and salt.
2. Add the eggs and milk to the bowl, whisking until the batter is smooth and free of lumps.
3. Stir in the melted butter, ensuring it’s fully incorporated into the batter.
4. Heat a non-stick skillet over medium heat (350°F) and lightly grease it with butter.
5. Pour 1/4 cup of the batter into the skillet, tilting it to spread the batter evenly into a thin layer.
6. Cook the crepe for about 2 minutes, or until the edges start to lift and the bottom is lightly golden.
7. Flip the crepe carefully and cook for another 1-2 minutes on the other side.
8. Transfer the cooked crepe to a plate and repeat the process with the remaining batter.
9. In a small bowl, gently toss the fresh berries with honey.
10. Serve the crepes warm, topped with the honeyed berries.

Ultra-light and slightly nutty, these crepes offer a delightful contrast to the sweet and tangy berries. For an extra touch, drizzle with a bit more honey or sprinkle with powdered sugar before serving.

Golden Millet Breakfast Bars with Nuts and Seeds

Haven’t you always wanted a breakfast that’s both nutritious and easy to grab on the go? These Golden Millet Breakfast Bars with Nuts and Seeds are packed with wholesome ingredients and are perfect for busy mornings.

Ingredients

– For the base:
– 1 cup millet, rinsed and drained
– 2 cups water
– 1/4 tsp salt
– For the nut and seed mix:
– 1/2 cup almonds, chopped
– 1/2 cup sunflower seeds
– 1/4 cup flaxseeds
– 2 tbsp honey
– 1 tbsp coconut oil, melted
– For binding:
– 1/4 cup peanut butter
– 1 tbsp chia seeds soaked in 3 tbsp water for 10 minutes

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper.
2. In a medium saucepan, combine the millet, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes until the water is absorbed and the millet is tender.
3. While the millet cooks, mix the almonds, sunflower seeds, flaxseeds, honey, and coconut oil in a large bowl.
4. Once the millet is cooked, let it cool slightly before adding it to the nut and seed mix. Stir well to combine.
5. Add the peanut butter and soaked chia seeds to the mixture, stirring until everything is evenly coated and sticky.
6. Press the mixture firmly into the prepared baking pan, ensuring it’s compact and even.
7. Bake for 20 minutes, or until the edges are golden brown.
8. Let the bars cool completely in the pan before cutting into squares.

Golden and crisp on the outside with a chewy center, these bars are a delightful mix of textures. Serve them with a dollop of yogurt or enjoy them as is for a quick energy boost.

Millet and Yogurt Parfait with Granola

Always looking for a wholesome yet delightful breakfast option? This Millet and Yogurt Parfait with Granola combines the earthy tones of millet with the creamy tang of yogurt, all topped with the crunch of homemade granola for a perfect start to your day.

Ingredients

• For the millet:
  • 1 cup millet
  • 2 cups water
  • 1/2 tsp salt
• For the yogurt layer:
  • 2 cups Greek yogurt
  • 1 tbsp honey
  • 1 tsp vanilla extract
• For the granola topping:
  • 1 cup rolled oats
  • 1/4 cup chopped almonds
  • 2 tbsp honey
  • 1 tbsp coconut oil, melted
  • 1/4 tsp cinnamon

Instructions

1. Rinse the millet under cold water until the water runs clear to remove any bitterness.
2. In a medium saucepan, combine the millet, water, and salt. Bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 15 minutes, or until the millet is tender and water is absorbed. Tip: Let it sit covered for 5 minutes off the heat for fluffier millet.
4. While the millet cooks, preheat your oven to 300°F (150°C) for the granola.
5. In a bowl, mix the rolled oats, chopped almonds, honey, melted coconut oil, and cinnamon until well combined.
6. Spread the granola mixture on a baking sheet and bake for 15 minutes, stirring halfway, until golden brown. Tip: Watch closely in the last few minutes to prevent burning.
7. In another bowl, whisk together the Greek yogurt, honey, and vanilla extract until smooth.
8. To assemble, layer the cooked millet, yogurt mixture, and granola in serving glasses. Tip: For a visually appealing parfait, use clear glasses and alternate layers evenly.

Offering a delightful contrast of textures, from the creamy yogurt to the crunchy granola, this parfait is not only nutritious but also a feast for the eyes. Serve it chilled for a refreshing breakfast or as a healthy dessert option.

Fluffy Millet Waffles with Whipped Cream

Ready to elevate your breakfast game with something uniquely delicious? These Fluffy Millet Waffles with Whipped Cream are a perfect blend of nutty flavors and airy textures, making them an irresistible morning treat.

Ingredients

• For the waffles:
  • 1 cup millet flour
  • 1 tbsp sugar
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup milk
  • 1 large egg
  • 2 tbsp melted butter
• For the whipped cream:
  • 1 cup heavy cream
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract

Instructions

1. Preheat your waffle iron to 375°F to ensure it’s hot enough for a crispy exterior.
2. In a large bowl, whisk together the millet flour, sugar, baking powder, and salt to combine the dry ingredients evenly.
3. In another bowl, beat the egg lightly, then mix in the milk and melted butter until well combined.
4. Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Avoid overmixing to keep the waffles fluffy.
5. Lightly grease the waffle iron with butter or cooking spray, then pour 1/2 cup of batter onto the center of the iron.
6. Close the lid and cook for about 5 minutes, or until the waffle is golden brown and crisp.
7. While the waffles cook, make the whipped cream by beating the heavy cream, powdered sugar, and vanilla extract on high speed until soft peaks form.
8. Serve the waffles warm, topped with a generous dollop of whipped cream.

Now, these waffles boast a delightful contrast between the crispy edges and soft, fluffy centers, with the millet flour adding a subtle, nutty depth. For an extra touch of indulgence, drizzle with maple syrup or sprinkle with fresh berries.

Millet Breakfast Hash with Sweet Potatoes and Kale

This morning calls for a hearty and nutritious start, and what better way to answer than with a Millet Breakfast Hash that combines the earthy sweetness of sweet potatoes with the robust texture of kale. Together, these ingredients create a balanced dish that’s as satisfying as it is wholesome.

Ingredients

• For the hash:
  • 1 cup millet, rinsed
  • 2 cups water
  • 1 large sweet potato, diced into 1/2-inch cubes
  • 2 tablespoons olive oil
  • 1 bunch kale, stems removed and leaves chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

1. In a medium saucepan, combine the millet and water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 25 minutes, or until the water is absorbed and the millet is tender.
2. While the millet cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced sweet potato and cook, stirring occasionally, for 10 minutes, or until the potatoes are tender and lightly browned.
3. Add the remaining tablespoon of olive oil to the skillet with the sweet potatoes. Stir in the chopped kale, salt, and pepper. Cook for another 5 minutes, or until the kale is wilted and bright green.
4. Fluff the cooked millet with a fork and add it to the skillet with the sweet potatoes and kale. Stir everything together gently and cook for an additional 2 minutes to combine the flavors.

Now, the Millet Breakfast Hash is ready to serve. Notice how the millet adds a pleasant crunch, while the sweet potatoes and kale offer a soft contrast. For an extra touch, top with a fried egg or avocado slices to make it even more satisfying.

Chocolate Millet Breakfast Shake

Begin your morning with a nutritious and delicious Chocolate Millet Breakfast Shake that’s both easy to make and satisfying. This recipe combines the wholesome goodness of millet with the rich flavor of chocolate for a perfect start to your day.

Ingredients

• For the shake:
• 1/2 cup cooked millet, cooled
• 1 cup almond milk
• 1 tbsp cocoa powder
• 1 tbsp honey
• 1/2 tsp vanilla extract
• 1/2 banana, frozen
• For garnish (optional):
• 1 tsp chia seeds
• 1 tsp shredded coconut

Instructions

1. Place the cooked millet, almond milk, cocoa powder, honey, vanilla extract, and frozen banana into a blender.
2. Blend on high speed for 45 seconds, or until the mixture is smooth and no chunks remain. Tip: For a thicker shake, add more frozen banana; for a thinner consistency, add a splash more almond milk.
3. Pour the shake into a glass and, if desired, garnish with chia seeds and shredded coconut. Tip: The chia seeds add a nice crunch and are a great source of omega-3s.
4. Serve immediately. Tip: For an extra chocolatey flavor, drizzle a little honey on top before adding the garnishes.

Wholesome and hearty, this Chocolate Millet Breakfast Shake has a creamy texture with a subtle crunch from the garnishes. The combination of chocolate and banana makes it irresistibly sweet, while the millet adds a satisfying thickness. Try serving it in a mason jar with a straw for a fun, on-the-go breakfast option.

Millet and Chia Seed Breakfast Pudding

Preparing a nutritious and delicious breakfast doesn’t have to be complicated. This Millet and Chia Seed Breakfast Pudding is a simple, make-ahead dish that combines wholesome ingredients for a satisfying start to your day.

Ingredients

• For the pudding base:
  • 1 cup millet, rinsed
  • 3 cups water
  • 1/4 cup chia seeds
  • 2 cups almond milk
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
• For topping (optional):
  • Fresh berries
  • Additional maple syrup

Instructions

1. In a medium saucepan, combine the rinsed millet and water. Bring to a boil over high heat.
2. Once boiling, reduce the heat to low, cover, and simmer for 25 minutes, or until the millet is tender and the water is absorbed.
3. Remove the saucepan from the heat and let it sit, covered, for 5 minutes to allow the millet to steam and become fluffy.
4. In a large mixing bowl, whisk together the chia seeds, almond milk, maple syrup, and vanilla extract until well combined.
5. Add the cooked millet to the chia seed mixture and stir to combine. Cover the bowl and refrigerate for at least 4 hours, or overnight, to allow the pudding to thicken.
6. Before serving, give the pudding a good stir. If it’s too thick, you can thin it with a little more almond milk.
7. Serve the pudding in bowls, topped with fresh berries and a drizzle of maple syrup, if desired.

You’ll love the creamy texture and subtly sweet flavor of this pudding, which can be customized with your favorite toppings for a personalized touch. Enjoy it chilled straight from the fridge for a refreshing breakfast or snack.

Savory Millet Muffins with Cheese and Herbs

Preparing a batch of savory millet muffins with cheese and herbs is a delightful way to incorporate whole grains into your diet while enjoying a tasty, portable snack. Perfect for beginners, this recipe walks you through each step to ensure your muffins come out perfectly fluffy and flavorful every time.

Ingredients

• For the muffins:
  • 1 cup millet flour
  • 1/2 cup grated cheddar cheese
  • 2 tbsp chopped fresh herbs (such as parsley, chives, or thyme)
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 large egg
  • 1/2 cup milk
  • 2 tbsp melted butter

Instructions

1. Preheat your oven to 375°F (190°C) and grease a muffin tin or line it with paper liners.
2. In a large bowl, whisk together the millet flour, baking powder, and salt until well combined.
3. Add the grated cheddar cheese and chopped herbs to the dry ingredients, stirring to distribute evenly.
4. In a separate bowl, beat the egg, then mix in the milk and melted butter.
5. Pour the wet ingredients into the dry ingredients, stirring just until combined. Avoid overmixing to keep the muffins light.
6. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
7. Bake for 20-25 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Here’s how these muffins turn out: they’re wonderfully moist with a tender crumb, thanks to the millet flour, and the cheese and herbs add a savory depth that’s irresistible. Try serving them warm with a dollop of herb-infused butter for an extra flavor boost.

Millet Breakfast Cookies with Dried Fruits

Ready to start your day with a nutritious and delicious treat? These Millet Breakfast Cookies with Dried Fruits are packed with energy-boosting ingredients, making them the perfect grab-and-go breakfast or snack.

Ingredients

• For the dough:
  • 1 cup millet flour
  • 1/2 cup almond flour
  • 1/4 cup coconut sugar
  • 1 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1/4 cup coconut oil, melted
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract
  • 1 egg
• For the mix-ins:
  • 1/2 cup dried apricots, chopped
  • 1/2 cup dried cranberries
  • 1/4 cup pumpkin seeds

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the millet flour, almond flour, coconut sugar, baking powder, cinnamon, and salt.
3. In a separate bowl, mix the melted coconut oil, maple syrup, vanilla extract, and egg until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until a dough forms. Tip: If the dough is too sticky, add a little more millet flour.
5. Fold in the dried apricots, dried cranberries, and pumpkin seeds until evenly distributed throughout the dough.
6. Using a 1/4 cup measure, scoop the dough onto the prepared baking sheet, spacing the cookies about 2 inches apart. Flatten each slightly with the back of a spoon.
7. Bake for 12-15 minutes, or until the edges are golden brown. Tip: For softer cookies, bake for the shorter time; for crunchier cookies, bake longer.
8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Tip: They will firm up as they cool.

Millet Breakfast Cookies with Dried Fruits offer a delightful crunch from the millet and pumpkin seeds, balanced by the sweetness of the dried fruits. Serve them with a dollop of Greek yogurt for an extra protein boost or enjoy them as is for a quick energy snack.

Baked Millet and Egg Casserole

Yieldingly simple yet satisfying, this Baked Millet and Egg Casserole is a perfect dish for those mornings when you crave something hearty but healthy. Let’s walk through the steps to create this comforting meal.

Ingredients

• For the base:
  • 1 cup millet, rinsed
  • 2 cups water
  • 1/2 tsp salt
• For the egg mixture:
  • 4 large eggs
  • 1 cup milk
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
• For topping:
  • 1/2 cup shredded cheddar cheese
  • 2 tbsp chopped fresh parsley

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch baking dish.
2. In a medium saucepan, combine the millet, water, and salt. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 25 minutes, or until the water is absorbed and the millet is tender. Tip: Let the millet sit covered for 5 minutes off the heat for extra fluffiness.
3. In a large bowl, whisk together the eggs, milk, black pepper, and garlic powder until well combined. Tip: For a richer flavor, you can substitute half of the milk with heavy cream.
4. Spread the cooked millet evenly in the prepared baking dish. Pour the egg mixture over the millet, ensuring it’s evenly distributed.
5. Sprinkle the shredded cheddar cheese and chopped parsley on top. Tip: For a golden-brown top, broil the casserole for the last 2-3 minutes of baking.
6. Bake in the preheated oven for 30 minutes, or until the eggs are set and the top is lightly golden.

Outstanding in its simplicity, this casserole offers a delightful texture contrast between the creamy egg and the chewy millet. Serve it with a side of avocado slices or a fresh tomato salad for a complete meal.

Millet Breakfast Tacos with Scrambled Eggs and Salsa

Creating a delicious and nutritious breakfast can be as simple as whipping up these Millet Breakfast Tacos with Scrambled Eggs and Salsa. Perfect for busy mornings, this dish combines the wholesome goodness of millet with the protein-packed power of eggs, all brought together with a vibrant salsa.

Ingredients

• For the millet:
  • 1 cup millet
  • 2 cups water
  • 1/2 tsp salt
• For the scrambled eggs:
  • 4 large eggs
  • 2 tbsp milk
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp butter
• For the salsa:
  • 1 cup diced tomatoes
  • 1/4 cup diced onion
  • 1 jalapeno, seeded and minced
  • 2 tbsp chopped cilantro
  • 1 tbsp lime juice
  • 1/4 tsp salt
• For serving:
  • 8 small corn tortillas
  • 1/2 cup crumbled feta cheese

Instructions

1. Rinse the millet under cold water until the water runs clear.
2. In a medium saucepan, combine the millet, water, and salt. Bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 25 minutes, or until the millet is tender and the water is absorbed. Remove from heat and let stand, covered, for 5 minutes.
4. While the millet cooks, prepare the salsa by combining the tomatoes, onion, jalapeno, cilantro, lime juice, and salt in a bowl. Set aside.
5. In another bowl, whisk together the eggs, milk, salt, and pepper.
6. Heat the butter in a non-stick skillet over medium heat until melted. Pour in the egg mixture.
7. Cook the eggs, stirring gently with a spatula, until they are softly set, about 3-4 minutes.
8. Warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side.
9. To assemble, spread a layer of millet on each tortilla, top with scrambled eggs, salsa, and a sprinkle of feta cheese.

Vibrant and satisfying, these tacos offer a delightful contrast of textures, from the fluffy eggs to the crunchy millet. Serve them with extra salsa on the side for an added kick, or wrap them in foil for a convenient on-the-go breakfast.

Millet and Pumpkin Spice Breakfast Cake

For those mornings when you crave something wholesome yet indulgent, this Millet and Pumpkin Spice Breakfast Cake is your go-to. It’s a delightful blend of nutritious millet and warm pumpkin spice, baked to perfection for a comforting start to your day.

Ingredients

• For the dry mix: 1 cup millet flour, 1/2 cup almond flour, 1 tbsp pumpkin spice, 1 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt
• For the wet mix: 1/2 cup pumpkin puree, 1/4 cup maple syrup, 1/4 cup melted coconut oil, 1 tsp vanilla extract, 2 eggs
• For topping: 2 tbsp chopped walnuts, 1 tbsp maple syrup

Instructions

1. Preheat your oven to 350°F and grease a 8-inch round baking pan.
2. In a large bowl, whisk together all the dry mix ingredients until well combined.
3. In another bowl, mix the wet ingredients until smooth. Tip: Ensure the coconut oil is cooled slightly to avoid cooking the eggs.
4. Gradually add the wet mix to the dry mix, stirring until just combined. Avoid overmixing to keep the cake light.
5. Pour the batter into the prepared pan and smooth the top with a spatula.
6. Sprinkle chopped walnuts over the batter and drizzle with maple syrup for a crunchy topping.
7. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Tip: Check at 25 minutes to prevent overbaking.
8. Let the cake cool in the pan for 10 minutes before transferring to a wire rack. Tip: This step ensures the cake sets properly without falling apart.

Delightfully moist with a tender crumb, this cake offers a harmonious balance of earthy millet and aromatic pumpkin spice. Serve it warm with a dollop of Greek yogurt or a drizzle of honey for an extra touch of sweetness.

Conclusion

Delightful as they are nutritious, these 18 millet breakfast recipes offer a wholesome start to any day. We hope you’re inspired to whip up something new and share your kitchen adventures with us. Don’t forget to leave a comment with your favorite recipe and pin this article to your Pinterest board for a healthy breakfast idea anytime!

Bella Bacinos