Wednesday, November 19, 2008

The Millet Solution


Jenny at Sugar and Spice and my Gluten-Free Life recently wrote about breakfast and her quest to find the best replacement for instant oatmeal. I am a big oatmeal fan, but unfortunately have discovered that I can't eat more than half of a cup (of the certified gluten-free kind) at a time without feeling ill (in the celiac/gluten intolerance world, it's still questionable whether oats are acceptable), so I'm in the market as well to find a replacement. After a few failed attempts to find that perfect warm dish of goodness, she came upon Bob's Red Mill Gluten-Free Mighty Tasty Hot Breakfast Cereal. I'm a fan of this stuff as well, but like a little variety in my mornings, so again on a note from my super-intelligent sis, I played around with some millet. And out came delicious goodness. I adapted a recipe that I found on recipezaar to my liking and what do you know, a warm breakfast that outshines my long foregone oats.

Millet Porridge (gluten-free, dairy-free, vegan)

serves 4 for breakfast

3/4 cup dry millet
1 1/2 cup water
1 cup almond milk (or cow's, hemp, rice...)
1 teaspoon cinnamon
1 teaspoon vanilla
pinch salt

Topping

dried cranberries (or dried apricots, coconut, raisins...)
pecan halves (or almonds, walnuts...)
maple syrup (or honey, agave...)
more almond milk if reheating

In a saucepan combine the millet, water, almond milk, cinnamon, vanilla and salt. Bring to a boil and reduce to a light simmer and cover. Cook for 25 minutes and remove from heat and serve. Top with whatever you like, but I'm partial to a little maple syrup, dried cranberries and pecans.

It stays well in the refrigerator for a week; when re-heating, be sure to add a bit more almond milk until you reach your desired consistency.

6 comments:

Emilia said...

That looks really, really good, and having some cooked grains for breakfast during winter is such a nice way to start the day.

I am also one of those people who can't eat oats, and it bothers me because I like oats so much.

amy said...

quinoa flakes make for a great fast warm cereal. it's not oatmeal but i love it!

Cassidy Stockton said...

Oh I love Millet! Usually I eat it for dinner as a savory side dish, but I'm going to have to try it for breakfast! Millet is great because it's so easily digested, which makes it a perfect breakfast. Thanks for the great idea!!

Ricki said...

Sounds like a yummy breakfast alternative! Believe it or not, one of my favorite warm breakfasts is brown basmati rice cooked in vanilla soymilk, with a bit of cinnamon and some raisins--boil it long enough, and it's like warm rice pudding! :)

Kate said...

Told you that sh** is good! Mmm, millet.

Liz said...

It completely warmed my body and was delicious! I have a new favorite Emilia.

I like quinoa flakes too Amy! Good call; I haven't had them in awhile and will have to get some more. And they have a great amount of protein.

Great point Cassidy! I have yet to try millet as a savory side and you have now inspired me to do so.

Mmmm. And you've got my brain cranking Ricki. That sounds delicious.

This is a family blog, Kate! How dare you, you punk a**! ;)