This millet breakfast bake is a healthy and delicious way to start your day! Packed with the nutty flavor of millet, sweetened with maple syrup, and bursting with tart berries, this vegan and gluten-free breakfast millet is not only easy to prepare but also comforting and satisfying. From weekly meal prep to brunch for a crowd, this breakfast bake is sure to become a new favorite! Bonus: only 10 minutes of hands-on prep time!
Why You'll Love It
This millet recipe checks all the boxes when it comes to our cravings at breakfast time! It's:
- Wholesome, satisfying, vegan, and gluten-free
- Seriously easy to prepare with only 10 minutes of hands-on prep time!
- Pantry-friendly and works great with frozen OR fresh berries
- Bursting with the color and sweetness of berries and the crunch of nuts
- Easily customized with various fruits, nuts, seeds, and toppings!
- hulled millet - there are different types of millet, with the most common varieties being pearl, foxtail, and proso millet. I usually purchase Bob's Red Mill hulled millet which is the proso variety. Keep in mind that using other varieties may slightly impact cook time.
- fruit - I usually use frozen blueberries and strawberries, thawed and drained. But if you happen to have a lot of fresh berries on hand, this is a great way to use them up. You can also get creative with other fruits like apple, pear, raspberries, mango, and pineapple.
- non-dairy milk - I really like unsweetened vanilla almond milk for this recipe, but other milks are fine, too. You can even incorporate a bit of tropical flavor and richness by using half regular non-dairy milk and half canned lite coconut milk.
- maple syrup - I haven't tried other sweeteners in this dish yet, but it is fairly forgiving. If you decide to use a dry sweetener, bump up the amount of milk just a bit to make up for the lost moisture.
- nuts - I used walnuts and sliced almonds. Pecans are another option. For a nut-free dish, try sunflower seeds, pumpkin seeds, flax and/or chia seeds.
See the recipe card below for amounts and full instructions.
How to Make Breakfast Millet
- Preheat the oven and locate a 13 x 9 casserole dish or a gratin dish.
- Rinse and drain the millet then spread it out in the baking dish.
- Thaw and drain the berries if using frozen.
- Whisk together the wet mixture: milk, water, maple syrup, salt, cinnamon, and vanilla.
- Pour the wet ingredients over the millet. Sprinkle the berries evenly around the dish, and then top with the nuts.
- Bake for about one hour or until the center is done.
So easy, right? Gotta love a dish that feeds a crowd yet is so simple to pull together!
The photo above is what the mixture looks like just before going in the oven. Isn't it gorgeous? Swirls of color from the berries are just starting to spread out into the milk.
And when the millet comes out of the oven, the whole dish is berry-beautiful!
In the photo above you can see how the natural pectin in the strawberries ends up creating an effortless jam.
How to Serve
Serve the millet breakfast bake warm with a dollop of vegan yogurt or your choice of toppings such as fresh berries, nuts, hemp seeds, or a dusting of coconut flour as pictured above.
And for special occasions, you can't go wrong with a dollop of vegan whipped cream.
Yes, millets are the seeds of cereal grasses and are naturally gluten-free.
Look for hulled millet, and be sure to check the expiration date. In the U.S., Bob's Red Mill is a brand commonly found in stores. According to their website, their hulled millet is the proso variety, which has a short growing season and requires little water to produce.
Absolutely! This millet breakfast bake is easy to assemble the night before. Refrigerate overnight then bake in the morning. Or you can fully bake the dish a day or two in advance and reheat individual servings.
Yes, millet freezes well. Since this recipe makes a large amount, freezing comes in handy, especially for smaller households.
More Healthy Breakfast Bakes
I hope you enjoy this healthy millet breakfast recipe. If you try it, be sure to comment below and let us know. You can also share a photo on instagram and tag me with @myquietkitchen so I don't miss it. Enjoy!
Millet Breakfast Bake With Berries
- 1½ cups hulled millet - see Notes
- 2 cups unsweetened non-dairy milk, such as almond or oat
- 1 cup water
- ½ cup maple syrup
- ¼ teaspoon sea salt
- ½ teaspoon ground cinnamon
- 2 teaspoons vanilla extract
- 12 ounces fresh or frozen blueberries - thaw and drain first if using frozen berries
- 16 ounces fresh or frozen strawberries, sliced - same as above
- ½ cup raw walnut halves, chopped - or more if you like extra crunch!
- ½ cup raw sliced almonds
- Preheat oven to 375 degrees. Rinse and drain the millet, and spread it out 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.
- Sprinkle the top with walnuts and almonds. Lightly press the nuts down into the milky mixture, flattening the surface.
- Bake uncovered for about 1 hour or until bubbling and the millet in the center. is done. If using a deeper gratin dish, you may need another 10 to 15 minutes bake time.
- Let stand 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.