This savory Millet Breakfast Bowl checks all the boxes in terms of flavor, nutrient density, and satisfaction. This deliciously cheesy millet recipe is gluten-free, soy-free, nut-free, oil-free, low-fat, and vegan.
What you may not know about this little whole grain
Millet is an intact whole grain that most people don't know about. In fact, millet is the "OG" of grains! This millet breakfast bowl is tasty, satisfying, and does your body right. As a savory porridge, millet reminds me of grits—but with more nutrient density.
Let's talk about millet. . .
Different types of millet have different nutritional profiles. Meaning, each millet type contains varying amounts of iron, calcium, fiber, polyphenols, etc. Regardless of millet type, this grain reduces blood sugar levels in people with type 2 diabetes. Check out this nutritionfacts.org video to learn more about millet.
Of course, including summer squash is another way to add veggies to breakfast.
This Millet Breakfast Recipe has 7 key ingredients:
- Millet
- Nutritional yeast
- Unsweetened, plain plant-based milk (soy, almond, cashew)
- Summer squash
- Onion
- Coconut aminos
- Fresh herbs, such as parsley, basil, dill or chives
How to prepare this millet breakfast porridge recipe
Since millet takes about 25 minutes to prepare, start by putting the millet into a medium-size pot with water. Bring to a gentle boil, then reduce heat to simmer until millet is cooked. Put the lid on and let it sit to absorb any remaining water.
While millet is cooking, heat a large skillet over medium heat. Add sliced onion and dry sauté for 4 to 5 minutes or until it starts to brown. Then add sliced summer squash. Stir well and cover. Allow between 4 to 6 minutes to cook. Summer squash will both brown and steam at the same time. When onions are nice and caramelized and summer squash is cooked, stir in coconut aminos. Turn off the heat and let it sit while you finish the millet.
When the millet is done cooking, stir in the unsweetened plant-based milk so the millet has a creamy consistency. If you want it even creamier, take an immersion blender and give it a quick zap to break down some grains. This is a great way to make something creamy without adding cream. Stir in nutritional yeast and black pepper into cooked millet. Salt to taste.
Dish up millet porridge with summer squash and onions. Top with fresh herbs, such as parsley, basil, or chives.
Check out these veggie breakfast recipes:
- Kale Mushroom Breakfast Oat Bowl
- Veggie Tofu Scramble
- Hearty Breakfast Burrito
- Perfect Pear and Kale Smoothie
- Butternut Squash Breakfast Hash
- Vegan Frittata
- Kale Pineapple Smoothie
- Veggie Tofu Scramble Chilaquiles
We hope you enjoy this delicious, savory millet breakfast recipe. Please rate and leave a comment below. Be sure to share a picture on Instagram and tag us @danielsplaterecipes so we can see your creation!
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Savory Millet Breakfast Bowl
- Total Time: 40 minutes
- Yield: 2 1x
- Diet: Vegan
Description
This savory Millet Breakfast Bowl checks all the boxes in terms of flavor, nutrient density, and satisfaction. This deliciously cheesy millet recipe is gluten-free, soy-free, nut-free, oil-free and vegan.
Ingredients
- ½ cup millet
- 4 cups water or low sodium vegetable broth
- 3 Tbsp nutritional yeast
- ½ tsp black pepper (fresh cracked is recommended)
- ¼ cup unsweetened, plain plant-based milk (such as soy, almond, cashew)
- 1 medium onion, sliced
- 1 zucchini squash, sliced
- 1 yellow squash, sliced
- 1 Tbsp coconut aminos
- ¼ cup fresh parsley (or another fresh herb)
- Salt to taste
Instructions
Since millet takes a good 20 to 25 minutes to prepare, start putting millet into a medium-size pot with water. Bring to a gentle boil, then reduce heat to simmer until millet is cooked.
While millet is cooking, heat a large nonstick skillet over medium heat. Add sliced onion and dry sauté for 4 to 5 minutes or until it starts to brown. Then add sliced summer squash. Stir well and cover. Allow between 4 to 6 minutes to cook. Summer squash will both brown and steam at the same time. When onions are nice and caramelized, and summer squash is cooked, stir in coconut aminos. Turn off the heat and let it sit while you finish the millet.
When the millet is done cooking, stir in the unsweetened plant-based milk, so the millet is a creamy consistency. If you want it even creamier, take an immersion blender and give it a quick zap to break down some grains. Stir in nutritional yeast and black pepper into millet. Salt to taste.
Dish up millet porridge with veggies. Top with fresh herbs, such as parsley, basil, or chives.
Optional: If you like it spicy hot, add a splash of hot sauce or a pinch of fresh crushed red pepper flakes.
Notes
EQUIPMENT / SUPPLIES
- Knife
- Cutting board
- Measuring cup
- Measuring spoons
- Medium pot with lid
- Saute pan
- Immersion blender (optional for a creamy porridge consistency)
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
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