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 hands-on time!
Baking takes about an hour, but the prep couldn't be simpler.
See the recipe card below for full instructions. Here's the basic process.
How to Make Millet Breakfast Bake
- 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! So easy, right? 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.
And when it comes out of the oven, the whole dish is berry-beautiful.
In the photo above you can see how the natural pectin in the sliced strawberries creates a delicious, effortless "jam."
Have fun with the toppings for your Millet Bake. The photo above shows a simple 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 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 breakfast recipes:
- Apple Cranberry Baked Oatmeal
- 1-Bowl Banana Oatmeal Breakfast Cookies
- Crustless Tofu Quiche
- Tropical Carrot Banana Smoothie
- 2-Minute Easy Vegan Yogurt Oats
- Loaded Breakfast Muffins
- Protein Overnight Oats
📖 Recipe
Millet Breakfast Bake With Berries
Equipment
Ingredients
- 1 ½ cups hulled millet - I use Bob's Red Mill
- 2 cups unsweetened non-dairy milk, such as almond or soy
- 1 cup water
- ½ cup maple syrup - this dish is fairly sweet; feel free to reduce
- ¼ teaspoon sea salt
- ½ teaspoon ground cinnamon
- 2 teaspoon vanilla extract
- 12 ounces fresh or frozen blueberries or other berry - thaw and drain if using frozen
- 16 ounces fresh or frozen strawberries, sliced - same as above.
- ½ cup raw walnut halves - or more if you like a lot of nuts
- ½ cup raw sliced almonds
Instructions
- Preheat oven to 375 degrees. Rinse and drain the millet, and place in a 13x9-inch casserole dish or a 10.5 x 7.5 gratin dish.
- In a large bowl whisk together the milk, water, maple syrup, salt, cinnamon, and vanilla. Pour wet mixture over the millet.
- If starting with frozen berries, make sure they are fully thawed, drained, and not very cold, which will extend the cook time. 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. Lightly 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 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.
Notes
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used. We calculate this information using the online calculator cronometer.com.
Mary
I’m sorry, but this was disappointing. I followed the recipe exactly as listed and followed directions and the result was hard, uncooked meal. I will not make again.
Lori
I'm sorry to hear it didn't work for you, Mary. I know how frustrating it is to make a dish and not have it work out. I assure you the recipe has been tested many times, by myself and others (I made it just last week). There must be some unidentified issue - anything from using old millet to the oven temperature being off. This is an older recipe post and doesn't have the detail I currently add to my recipe posts (ingredient photos, etc). I'll be updating it soon which might highlight some information I'm taking for granted.
Michelle
I made the mistake of not carefully reading the recipe. I followed the directions but did not thaw my frozen fruit or drain it first. So after an hour of baking , the dish was very soupy still. To fix this I added some rolled oats and put it back in the oven for about a half hour. The oats soaked up the extra liquid and it came out perfect. I wanted to leave this in the comments in case anyone does the same thing I did and is looking to salvage the dish.
Lori
That was a smart fix, Michelle. Glad it worked out for you!
Ravi
Tried the recipe as written. A few Miley grains rose to the top & remained uncooked. In the next batch I covered & baked it. All grains cooked nicely.
Variation- substituted instead of blue berries, mixed vegetables and added required amount of salt & pepper. Sumptuous lunch or dinner with a salad or soup
Heather
Made this for brunch today. Used frozen blueberries and strawberries that I let thaw overnight in the fridge. Delicious and easy to make!
Kim
Hi could you mix it all up the night before and then just bake in the oven in the morning? Thanks
Lori
Hi Kim, yes, that should work very well. Since it will be cold from being in the refrigerator overnight you may need to add a few minutes to the cook time.
Liesa Houdashelt
I made this with thawed frozen mixed berries and thawed frozen raspberries instead of strawberries and with all almonds (no walnuts). It is very simple and beyond good! I ended up cooking it for about 1.5 hours at 375 in 13 x 9 pan. It did not burn and it set up into easily cut squares even when slightly warm. I think the extra cooking time helped. My husband really liked it too. Have you tried it with other fruit? I’m definitely putting it in my breakfast (and dessert) rotation!
Sue
Made this without maple and it was sooo good! Thanks Lori.
LouAnn
Can date paste be subbed for the maple syrup?
Lori
Hi LouAnn, I haven't tried that so I'm not sure. It could probably work but I think you'd need to add some liquid.
Sarah
Lori,
My family and I enjoy this but every time I make it, the millet is still hard? I follow the directions each time. Help!
I try 60 mins and then today I did 75.
Lori
Hi Sarah, so glad to hear you enjoy the dish! As far as the texture of the millet, it's tough to say without seeing the final texture you're experiencing. In general, cooked millet is a lot firmer than other grains and seeded grasses. But if you've had millet cooked other ways and found it to be softer, then that probably isn't it! 🙂 But I find that it never gets super soft, like quinoa or rice. Next time could try increasing the amount of water by 1/3 to 1/2 cup. The extra moisture may help soften it. Hope that helps!!
sarah
The extra water helped. Thanks Lori! I can definitely see the texture difference but what a great recipe. This is our Sunday breakfast recipe. The kids and my husband approve!
Jamie
Super easy to make! Baked exactly for an hour. Love that this recipe is simple to put together and throw in the oven with minimal dishes to clean. Would be perfect for a family breakfast or brunch with friends. Next time I’ll be adding more nuts as I love the crunch. I followed the recipe to the T and wouldn’t change a thing other then adding more nuts as of personal preference. This recipe is quite sweet but it’s using maple syrup instead of sugar so I’m not complaining about that!
I’ll be making this recipe again and sharing with family and friends. It was husband approved and kid approved in my household! 🙂
Katya
Hi 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
Thank 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!
Shelley
My son needs to avoid sugar....To make this without the maple syrup, what adjustments would you suggest? My son is gluten free (& vegan) and now he needs to avoid rice. We are planning to try millet. Thank you.
Lori
Hi Shelley, if you're trying to avoid all added sugars, even ingredients like dates or maple syrup, it sounds like you might want to try non-caloric sweeteners. Unfortunately I'm not very well versed in cooking with them, but I do use stevia on occasion. You can find it in powdered and liquid form, and it doesn't take very much at all to add sweetness.
I have also heard of a product called Swerve that uses erythritol, though I haven't personally tried it. Monkfruit is another option to look into.
Whichever sweetener you try, I would start by adding a small amount of it to the milk called for in this recipe. Then give it a taste and add more until it's as sweet as you like.
Hope that helps!
Jill Genno DeVuono
I make this dish for my husband who has autoimmune disease and has lectin free diet. We make with Joseph’s sugar free, gluten free premium maple flavoured sugar free syrup and is delicious. Takes a bit to find alternatives but is worth the effort. Hope this helps!
Hannah
Could you substitute buckwheat or amaranth for the millet?
Lori
Hi Hannah,
Yes, I think so. Good idea! Without testing it I'm not sure exactly what cook time would be, but I suspect it would be similar to millet. Let us know if you give it a try!