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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



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


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.


  • 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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