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Is millet already part of your diet? If not, you should definitely try it. Millet is so versatile as you prepare it as a sweet dish or savory meal.  On top the gluten-free grain is a super supplier of minerals and nutrients. Millet is a perfect source for B vitamins and silicon, which supports a beautiful skin, shiny hair  and strong fingernails. If you eat millet regularly, you will notice this quite quickly and clearly. Iron and magnesium are also abundant in millet. As I like a sweet millet for breakfast so much, I’ll show you a great recipe for a millet breakfast in which we roast the millet golden. It tastes simply fantastic.

I would recommend you to pay attention to organic products when shopping millet (because of the pesticides that might be used in cultivation) and to buy “fine” millet. Because millet grains are mainly available in two different sizes: One is a very fine grain (see picture above) and the other is slightly larger. While the fine millet only simmers for about 10 minutes, large millet grains take almost 20 minutes longer and you have to increase the liquid intake considerably. But the fine, quick-cooking millet is very common and you should actually get it at any organic market. Then let’s prepare a delicious, long, filling breakfast right away! Oh, my mouth is already watering and I am looking forward to your feedback, Lea.

Ingredients (serves 2)

  • 150 g (0.5 cups + 3 tbsp.) fine millet grains (In general millet is available in two different grain sizes: fine and “normal”. The fine millet grains cook much quicker than the large ones which also need much more liquid while cooking)
  • 280 ml (1.18 cups) plant based milk (e.g. oat drink or rice drink)
  • 1 ripe banana
  • 1 tbsp. date syrup
  • A piece of ginger (10 g/0.35 oz)
  • 1-2 tsp. coconut oil (or another vegetable)
  • 1-2 tsp. cinnamon
  • 2-3 EL coconut chips (or grated coconut) + coconut chips for garnish
  • 2 tbsp. pumpkin seeds
  • Fruits to your taste (used here: kiwi, pomegranate seeds and grapes)

Good to know: If you like, you can of course also skip the frying/roasting of the millet and just cook it (similar to a porridge). Then please use about 50-80 ml more liquid than indicated above and stir the crushed banana as well as cinnamon and date syrup into the millet while boiling.

Instructions (20 minutes)

  1. Place the millet in a fine sieve and rinse under running water. Then in a pot bring plantbased milk and millet to a boil, reduce heat and simmer the millet gently for about 10 minutes. (Attention: Large millet grains cook much longer and need more liquid). Stir from time to time and let the millet soak for another 5 minutes after cooking (with the lid closed).
  2. Finely mash a banana. Stir 1 tbsp. of date syrup into the crushed banana (optional). Peel a small piece of ginger with a spoon.
  3. Heat 1-2 tsp. coconut oil in a frying pan. Add the cooked millet and stir in the mashed banana. Add grated ginger and season the millet with cinnamon. Stir in 2-3 tbsp. of coconut flakes (or grated coconut) and 2 tbsp. of pumpkin seeds. Brown the millet until slightly golden (approx. 5-7 minutes). Then remove the pan from the heat. To ensure that the millet browns well, I press it flat with a spatula while frying and turn individual portions during the frying process and press them flat again into the pan.
  4. Divide the roasted millet into two bowls and garnish as desired with fruit to your taste (here I used grapes, kiwi, pomegranate seeds), sprinkle with coconut flakes and enjoy drizzled with date syrup.