Healthy and comforting, this Millet Breakfast Bake is vegan, gluten-free, oil-free, and sweetened with berries and maple syrup. You’ll love the nutty flavor of millet with the warm, tart berries and sweetness of maple. And possibly the best part? Preparing this breakfast bake takes less than 10 minutes of hand on time!
Baking takes about an hour, but the prep couldn’t be simpler.
How to Make Millet Breakfast Bake With Berries
- Preheat the oven and locate a casserole dish.
- Pour dry millet into the dish.
- Mix the wet ingredients and quick-thaw the berries if using frozen.
- Pour the wet ingredients over the millet. Sprinkle with berries and nuts.
- Bake for an hour.
Ta da! Literally zero fuss.
The photo above is what the mixture looks like just before going in the oven. Isn’t it pretty? Swirls of color are just starting to spread from the berries. When it’s done baking, the whole dish will be berry-beautiful.
In the photo above, see where the pectin in the sliced strawberries created a delicious, effortless jam? <3
Have fun with the toppings for your Millet Bake. Pictured above is a dusting of coconut flour. If you love the aroma and flavor of coconut and haven’t tried coconut flour yet, I highly recommend it. Seriously, so good! It’s also delicious on a simple bowl of oatmeal.
Other optional toppings: fresh berries, nuts, hemp seeds, vegan yogurt, and whipped coconut cream. (My favorite toppings are coconut flour and plain Forager cashew yogurt!)
If you try this Millet Breakfast Bake With Berries I would love to hear from you. You can comment below and rate the recipe and also share a photo on instagram. Be sure to tag @myquietkitchen so I don’t miss it. Enjoy!
More healthy vegan breakfast recipes:
Apple Cranberry Baked Oatmeal
Crustless Tofu Quiche
Tropical Carrot Cake Smoothie
2-Minute Easy Vegan Yogurt Oats
Banana Nut Cinnamon Swirl Muffins
Loaded Breakfast Muffins
Millet Breakfast Bake With Berries
Ingredients
- 1 1/2 cups dry (uncooked) millet
- 2 cups unsweetened non-dairy milk, such as almond or soy
- 1 cup water
- 1/2 cup maple syrup
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 2 tsp vanilla
- 12 ounces fresh or frozen blueberries, thawed if frozen (sub other berries if desired)
- 16 ounces fresh or frozen strawberries, thawed if frozen, sliced
- 1/2 cup raw walnut halves
- 1/2 cup raw sliced almonds
Instructions
- Preheat oven to 375 degrees. Pour dry millet into a 13x9 casserole dish or a 10.5x7.5 gratin dish.
- In a large bowl whisk together the milk, water, maple syrup, salt, cinnamon, and vanilla. Pour wet mixture over the millet.
- Drop berries into the casserole dish, spreading them around evenly.
- Now sprinkle on the walnuts, breaking some into smaller pieces. Finally, sprinkle with the almond slices. Use your palm to gently press the nuts down into the milky mixture, flattening the surface.
- Bake uncovered for about 1 hour or until hot and bubbling. If using a smaller, deeper gratin dish, baking may take up to 75 minutes.
- Let stand at least 15 minutes before serving. Serve with vegan yogurt or other choice of toppings.
Katya
December 16, 2019 at 2:48 pmHi Lori! This is a beautiful recipe. Thank you!
Have you tried making this in advance and then reheating it?
Or can you tell for how long the leftovers will hold?
Thank you!
Lori
December 16, 2019 at 2:53 pmThank you, Katya! Yes, leftovers will keep for several days (up to 4), similar to other grain dishes. I haven’t tried reheating the whole dish, but I’m sure it would be fine. I would cover it to maintain the moisture.
Hope that helps!