Millet is sweet and nutritious, a seed that acts as a grain—delicious with honey and flax seeds, and fresh berries if you can get them. With the changing season, I love a warm, nourishing breakfast. Millet is gluten-free and heart-healthy (step aside, oatmeal!), contains protein, antioxidants, and vital nutrients like magnesium and phosphorus, and helps to alkalize the body.
This recipe makes a smooth texture—creamy and slightly fluffy. Add a splash of almond milk if you like. Or a small handful of chopped walnuts and raisins or dried cranberries.
Warm Millet With Honey and Flax Seeds
1 cup organic whole millet
About a tablespoon of coconut oil
3 cups water
Fresh raspberries or blackberries
1. Rinse the millet and remove any black pebbly non-hulled grains. In a non-stick saucepan (flameware or Le Creuset is great), heat the coconut oil on medium. Add the millet and toast for a few minutes; be careful not to let it burn.
2. Add the water, cover, and bring to a boil. Reduce the heat to very low, and simmer, stirring occasionally, until the water is almost absorbed (about 20 minutes). Turn off the heat and let sit a minute or two, to absorb the water completely.
3. Serve hot: transfer to bowls and stir in the flax seeds (the warm millet will soften them a little), honey, and berries—however much you like of each. I love the way the hot porridge cooks the berries just the slightest bit. Scrumptious!