Cheesy Millet with Summer Squash Breakfast Bowl

Cheesy Millet with Summer Squash Breakfast Bowl uses an intact whole grain that most people don’t know about. In fact, millet is the “OG” of grains! This breakfast bowl is tasty, satisfying, and does your body right. As a savory porridge, millet kind of 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, the inclusion of summer squash is a way to add more vegetables to your breakfast.

Cheesy Millet with Summer Squash Breakfast Bowl has 7 key ingredients:

  1. Millet
  2. Nutritional yeast
  3. Unsweetened, plain plant-based milk (soy, almond, cashew)
  4. Summer squash
  5. Onion
  6. Aminos (coconut or regular)
  7. Fresh herbs, such as parsley, basil or chives

Preparation starts with cooking the millet. . .

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.

top view close up of onion and summer squash being dry sautéed in a non-stick skillet

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. This is a great way to make something creamy without adding cream. We use this trick with Amazing Lentil Soup. 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.

top view close up of Cheesy Millet with Summer Squash Breakfast Bowl topped with fresh parsley

The ideal utensil for this delicious and satisfying breakfast bowl would be a spork. However, most people (myself included) don’t own a set of sporks, feel free to use a spoon or fork, or both! But hey, if you want to add sporks to your flatware collection, here the link to a set you can pick up at Amazon. 😉

Want more veggies for breakfast? Check out Amazing Kale Mushroom Breakfast Oat Bowl, and Perfect Pear and Kale Smoothie.

Gigi

side view and close up of Cheesy Millet with Summer Squash Breakfast Bowl topped with fresh chopped parsley in a dark blue bowl. Two pieces of summer squash in the background, blurred.
Print
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top view close up of Cheesy Millet with Summer Squash

Cheesy Millet with Summer Squash Breakfast Bowl


  • Total Time: 40 minutes
  • Yield: 2 1x
  • Diet: Vegan

Ingredients

Scale

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

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Breakfast

Keywords: millet, cheesy millet, summer squash, zucchini, onion, nutritional yeast, coconut aminos, gluten free, soy free, nut free, daniel fast compliant, daniel fast recipes, vegan, whole food plant based, low fat, veggies for breakfast, porridge

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