Today instead of quinoa I used millet & created this new recipe.

I enjoy a half cup every morning with toppings as mentioned in this MILLET BREAKFAST CEREAL recipe.


MILLET BREAKFAST CEREAL 9 (1/2 cup) servings

I store half of it in the fridge and the rest in the freezer.

1 cup millet

2 1/2 cups plain bone broth

1 tablespoon coconut oil or MCT oil

Cook & simmer in a covered pot for 35 minutes.

Remove from heat, add & mix in:

1/2 tablespoon cinnamon

1/2 teaspoon ginger powder

1 tablespoon maple syrup

2 teaspoons vanilla

1/2 cup unsweetened fine coconut

1/2 cup slivered almonds

1/2 cup walnuts

1/2 teaspoon salt

1 cup dried cranberries or raisins (optional)


To eat, top with crushed flax, hemp seeds, milk of your choice or unsweetened fruit juice.

( I usually serve with a mixture of unsweetened juice from our garden (apple, grape, cherry & beet)



Millet is great in salads, in casseroles and pureed to add to baking the cinnamon bun recipe in EAT MORE WHOLE GRAINS page 51. I used the pureed cooked millet instead of the mashed potatoes. I also used milk (dairy or non-dairy) instead of water. The texture was amazing. Instead of 3/4 cup sugar, I used 1/2 cup coconut sugar and coconut sugar instead of brown sugar spread on the rolled out dough. The next time I bake these buns, I will share the exact amounts under breads.

Because of the large amounts of beneficial nutrients in millet, I plan on using it more often and will share these recipes in the coming days. Winnie