Recipe characteristics
- Easy to make
- Delicious and filling
- Made with healthy and wholesome ingredients
- Add toppings of your choice
- Millet can be cooked the night before and refrigerated so it’s ready for your breakfast the next morning
- Dietary requirements: plant-based (dairy-free), gluten-free, nut-free, refined sugar-free, and soy-free.
Notes on ingredients
- Cooked millet: Soak millet in water for approx. 4 hours. Soaking gives it that creamy texture.
- Banana: A ripe spotty banana is the best choice for this recipe as it adds natural sweetness.
- Blackberries: You can use fresh or frozen blackberries.
- Coconut cream: Chill the coconut milk in the refrigerator overnight so that you can easily separate the cream from the liquid (for this recipe I used only the thickened cream).
- Rice Milk: Substitute it with cashew milk, soy milk, oat milk or almond milk.
How to make it
Step 1
Put millet in a bowl and cover with water. Soak at room temperature for about 4 hours. Once the millet has been soaked, rinse it well, and let it drain thoroughly.
Step 2
Put millet in a small pan or a medium pot with 350 ml rice milk. Bring to a boil. Reduce heat to low and cook for approx. 16-18 minutes or until the millet is tender and the milk evaporates. Stir frequently.
Note: Millet can be cooked the night before and refrigerated so it’s ready for your breakfast the next morning.
Step 3
Put cooked millet, coconut cream, banana, and blackberries into a high-speed blender and blend until creamy.
Step 4
If consistency is too thick to your liking, you can add a little extra plant-based milk until you reach the desired consistency.
Step 5
Serve in a bowl and add toppings of your choice.
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Millet Blackberry Breakfast Bowl
Equipment
Ingredients
- 80 g millet soak millet in water for 3-4 hours before cooking
- 350 ml rice milk
- 100 g coconut cream the thickened coconut cream from a can of full-fat coconut milk
- 150 g banana 1 big or two small bananas
- 150 g fresh or frozen blackberries
Instructions
- Put millet in a bowl and cover with water. Soak at room temperature for about 4 hours. Once the millet has been soaked, rinse it well, and let it drain thoroughly.
- Put millet in a small pan or a medium pot with 350 ml rice milk. Bring to a boil. Reduce heat to low and cook for approx. 16-18 minutes or until the millet is tender and the milk evaporates. Stir frequently.Note: Millet can be cooked the night before and refrigerated so it's ready for your breakfast the next morning.
- Put cooked millet, coconut cream, banana, and blackberries into a high-speed blender and blend until creamy.
- If consistency is too thick to your liking, you can add a little extra plant-based milk until you reach the desired consistency.
- Serve in a bowl and add toppings of your choice.
Notes
Nutrition facts
* The nutritional information provided is calculated automatically and should be used as an estimate.
