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.
Ingredients
- Dry mix:
- 1 cup (180 g) uncooked millet
- 1 tsp cinnamon
- a pinch of salt
- 2 cups mixed berries (frozen or fresh)
- Wet mix:
- 2 eggs (or 2 tbsp chia seeds + 1/3 cup water, mix and let sit for 15 min)
- 2 cups (500 ml) nut milk of your choice
- 1 tsp pure vanilla extract
- Crunchy topping:
- 1/4 cup (80 g) honey
- 2 tbsp coconut oil, room temperature (+ extra for greasing)
- 1 cup (180 g) walnuts
- 3/4 cup (100 g) sunflower seeds
Instructions
- Preheat your oven to 175°C/350°F and grease a medium size baking dish with coconut oil.
- In a medium bowl, mix uncooked millet, cinnamon and salt and place in the baking dish.
- In another bowl mix eggs (or chia eggs), nut milk and vanilla extract and pour over the millet mix and move it around a bit with a spoon. Spread out the berries in the baking dish.
- In a separate bowl, combine the ingredients for the crunchy topping and evenly spread out over the berries. Bake for about 45 min.
Notes
It will look like it’s too much liquid before placing it in the oven but the millet will soak up a lot once baked. The crunchy topping will stay on the top and not fall down to the bottom of the baking dish even if it looks like it.
Shelley @ sevengrams
Posted at 15:37h, 22 MarchThis sounds delicious and looks absolutely gorgeous! Definitely on the top of my list for next weekend!
Thea Tillberg
Posted at 15:52h, 22 MarchThanks Shelley! Hope you’ll make it 🙂
Marta
Posted at 17:12h, 22 MarchWhat a coincidence, I baked it today, only with apples! I also love Marta’s blog, she’s Polish like me and we even share the name, haha 😀
I’ve been following your blog for a while and I must say I love everything about it – the recipes, the photos, and your personality! I’ve been learning Swedish since October, so I hope I’ll be able to understand your oldest posts soon 😉
xx, Marta / martberry.blogspot.com
Thea Tillberg
Posted at 19:56h, 22 MarchThanks so much Marta for you comment! Hope your Swedish studies are going well 🙂
Anne
Posted at 18:04h, 22 MarchThis looks amazing Thea!!! I think I know what I’m having for breakfast next. 😀
Thea Tillberg
Posted at 19:56h, 22 MarchThanks Anne! Hope you’ll try it!
Cathy
Posted at 20:42h, 22 Marchwow your photos are absolutely gorgeous! Are millets a type of grain?
Thea Tillberg
Posted at 20:54h, 22 MarchThanks Cathy! 🙂 And yes, millet is an ancient gluten free grain.
Leigha @ The Yooper Girl
Posted at 01:25h, 23 MarchI love baked oatmeal – I bet baked millet is just as fabulous! And with such stunning photos as well! I love how you just whipped up the crunchy topping for this – walnuts are my absolute favorite!
Thea Tillberg
Posted at 13:07h, 23 MarchThanks Leigha! If you like baked oatmeal you’ll definitely like baked millet!
Amanda Paa
Posted at 03:35h, 23 MarchI love millet far more than quinoa, so this recipe is definitely going on my to make list when I can have grains again. It looks so caramelized! And I’m sure it can be adapted to whatever fruit you have too. Hope you had a great weekend!
Thea Tillberg
Posted at 13:07h, 23 MarchThanks Amanda! Hope you’ll be able to eat grains soon. And hope you’ll have a great weekend too!
Josefine
Posted at 16:43h, 23 MarchThis looks wonderul Thea! I’ve actually never had millet but it sound wonderful.
Also I love the ceramics you used here! So pretty. I really wish I had something like it 🙂
Thea Tillberg
Posted at 16:53h, 23 MarchThanks Josefine! I love millet!