22 Mar Crunchy Baked Millet With Berries

Millet has become one of my absolute favorite grains because of it’s nutty flavor and versatility. I like to add millet flour to baked goods since it lends a great texture and flavor to everything from bread to cookies. Cooked millet is also delicious, both sweet and savory.

You’ve probably heard about baked oatmeal before which makes the perfect weekend brunch. Baked millet is pretty much the same thing but with millet berries instead of rolled oats. It’s super easy to make and will feed a bunch of people. You could also make it for yourself on a Sunday, have a slice, and save the rest for the coming week. Then you won’t have to think about what to have for breakfast when you’re in a hurry and already late for the bus…

I got the idea to make baked millet from Martha who creates the best breakfast recipes. I didn’t realize until I started editing the photos that I used the exact same ceramics as she did in her photos, what a strange coincidence! If you check out her photos you’ll also see how nicely cut her baked millet is. I didn’t have the patience to wait for it to cool but if you want to have nice slices instead of a gooey mountain, let it cool for 15 min before serving.

   I didn’t intend to make this recipe vegan but when I was just about to mix together the ingredients for the wet mix I found out that we didn’t have any eggs at home. Usually that never happens but luckily i had some chia seeds to make chia eggs. It worked really well and you could chose to make this with eggs or chia eggs. Remember to let the chia seeds and water sit for 15 minutes before adding to the wet mix.

Then I wanted to add some crunch so I topped the baked millet with sunflower seeds and walnuts mixed with coconut oil and honey. Once baked the seeds and nuts will be sweet and crispy. You could use whatever nuts or seeds you have on hand.