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    Home >> Recipes >> Vegan Breakfast Recipes

    Millet Breakfast Bake With Berries

    Updated Mar 15, 2021 by Lori · This post contains affiliate links.

    7.1K shares
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    Millet Bake pin for Pinterest

    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!

    overhead shot of millet breakfast bake in a white baking dish.

    Baking takes about an hour, but the prep couldn't be simpler.

    side view of a slice of millet breakfast bake.

    See the recipe card below for full instructions. Here's the basic process.

    How to Make Millet Breakfast Bake

    1. Preheat the oven and locate a casserole dish.
    2. Pour dry millet into the dish.
    3. Mix the wet ingredients and quick-thaw the berries if using frozen.
    4. Pour the wet ingredients over the millet. Sprinkle with berries and nuts.
    5. Bake for an hour.

    Ta da! So easy, right? Literally zero fuss.

    before baking, all ingredients for the breakfast bake in a white dish.

    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.

    a single slice of millet breakfast bake with berries.

    In the photo above you can see how the natural pectin in the sliced strawberries creates a delicious, effortless "jam."

    Millet Breakfast Bake With Berries in a white dish sprinkled with coconut flour.

    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

    overhead shot of breakfast bake in a white pan

    Millet Breakfast Bake With Berries

    Author: Lori Rasmussen, My Quiet Kitchen
    Wholesome and comforting, this vegan millet breakfast bake couldn't be easier to prepare and is FREE from refined sugar, gluten, and oil. Very hands-off, and a great way to serve a crowd. Enjoy warm, topped with a dollop of vegan yogurt.
    Servings: 8 servings
    5 from 21 votes
    Print Recipe Pin Recipe Share by Text
    Prep Time: 10 minutes mins
    Cook Time: 1 hour hr
    Total Time: 1 hour hr 10 minutes mins

    Equipment

    • 9x13 casserole

    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
    Prevent your screen from going dark

    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

    If served hot, the consistency will be soft. If allowed to cool longer, the millet bake will set and can be cut into squares.
    Refrigerate leftovers up to 5 days. Can also be frozen.

    Estimated Nutrition (per serving)

    Calories: 328kcalCarbohydrates: 52gProtein: 8gFat: 10gSaturated Fat: 1gCholesterol: 0mgSodium: 105mgFiber: 7gSugar: 19gVitamin A: 200IUVitamin C: 33.8mgCalcium: 180mgIron: 2.3mg

    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.

    Tried the recipe?I love hearing from you! Share your feedback below.

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      Recipe Rating




    1. Mary

      March 04, 2023 at 8:49 am

      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.

      Reply
      • Lori

        March 04, 2023 at 11:51 am

        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.

        Reply
    2. Michelle

      September 28, 2022 at 3:41 pm

      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.

      Reply
      • Lori

        September 28, 2022 at 4:04 pm

        That was a smart fix, Michelle. Glad it worked out for you!

        Reply
    3. Ravi

      June 22, 2022 at 10:27 am

      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

      Reply
    4. Heather

      November 27, 2021 at 4:55 pm

      Made this for brunch today. Used frozen blueberries and strawberries that I let thaw overnight in the fridge. Delicious and easy to make!

      Reply
      • Kim

        April 15, 2022 at 4:23 am

        Hi could you mix it all up the night before and then just bake in the oven in the morning? Thanks

        Reply
        • Lori

          April 15, 2022 at 10:24 am

          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.

          Reply
    5. Liesa Houdashelt

      October 11, 2021 at 2:30 am

      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!

      Reply
    6. Sue

      August 23, 2021 at 9:04 am

      Made this without maple and it was sooo good! Thanks Lori.

      Reply
      • LouAnn

        February 22, 2022 at 7:37 am

        Can date paste be subbed for the maple syrup?

        Reply
        • Lori

          February 22, 2022 at 7:16 pm

          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.

          Reply
    7. Sarah

      August 02, 2020 at 12:18 pm

      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.

      Reply
      • Lori

        August 02, 2020 at 12:47 pm

        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!!

        Reply
        • sarah

          August 16, 2020 at 9:25 am

          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!

          Reply
      • Jamie

        December 13, 2020 at 10:58 am

        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! 🙂

        Reply
    8. Katya

      December 16, 2019 at 2:48 pm

      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!

      Reply
      • Lori

        December 16, 2019 at 2:53 pm

        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!

        Reply
        • Shelley

          December 05, 2020 at 9:28 am

          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.

          Reply
          • Lori

            December 05, 2020 at 10:35 am

            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!

            Reply
          • Jill Genno DeVuono

            August 18, 2021 at 11:43 am

            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!

            Reply
      • Hannah

        July 09, 2021 at 3:19 pm

        Could you substitute buckwheat or amaranth for the millet?

        Reply
        • Lori

          July 09, 2021 at 5:20 pm

          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!

          Reply

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    author Lori Rasmussen in her kitchen

    Hi, I'm Lori. Welcome to My Quiet Kitchen where I share easy vegan recipes with a healthier twist. Many are special diet-friendly or easily adapted. I also have a passion for veganizing classic desserts, and sometimes even those get a healthy-ish makeover.

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