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
Millet Breakfast Bake With Berries
- 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
- 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.
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.