Millet Breakfast Cereal

At the risk of dating myself, quinoa is to millet as Marcia is to Jan. It’s “quinoa quinoa quinoa” all the time. You’d think there was no other seed/grain worthy of considering. While I love quinoa, and use it regularly, you might want to consider adding millet to your diet. Not only is it nutrient-rich, but it’s about half the price of quinoa, too.

The impressive list of attributes of millet is as follows:

  • easily digested
  • gluten-free
  • non-allergenic
  • alkaline
  • acts as a prebiotic – feeding the micro flora in your digestive system
  • high in fiber
  • high in protein (8 grams in 1 cup of cooked millet)
  • mineral-rich – especially the ever important magnesium
  • low glycemic index
  • supports cell maintenance and repair
  • high in amino acid tryptophan which gets converted to “feel good” serotonin

Due to its neutral taste, it can easily be used in both sweet and savory dishes. I decided to make a breakfast cereal, and while it does need 30 minutes to simmer, you can use that time to answer emails, have a shower….or, if time is an issue in the morning, simply make the night before. 🙂

Millet Breakfast Cereal

1 teaspoon coconut oil
1/2 cup millet
1 cup boiling water
pinch salt (optional)
toasted sunflower and pumpkin seeds
mulberries and golden berries (or other dried fruit)
raw honey to taste

Melt coconut oil in cast iron saucepan. Add millet and lightly toast until fragrant. Add 1 cup boiling water, pinch of salt, cover and simmer for 30 minutes. Will be light and fluffy when done. Add seeds, fruit and honey as desired.