This breakfast is filling, creamy, hot, naturally sweet, and really simple to prepare. Just a little baking time is needed. Both when it’s warm and when warmed up later with some milk, it’s fantastic. Every time, my kids and I eat the whole thing.
| Prep Time: | 5 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 5 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 4 ¼ cups hot water
- 1 cup millet
- ¾ cup milk
- ¾ cup chopped dates
- ½ cup dried blueberries, or more to taste
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine hot water, millet, milk, dates, blueberries, and vanilla extract in a 9×13-inch glass or ceramic baking dish. Spread evenly.
- Bake in the preheated oven for 30 minutes. Stir evenly, and continue to bake until millet is thick and no liquid remains, about 30 minutes more.
- Cool slightly before serving.
- Substitute a favorite dried fruit or berry for the blueberries. Use goat, rice, soy, or nut milk or lactose-free milk for the regular milk if you like.
Nutrition Facts
| Calories | 145 kcal |
| Carbohydrate | 31 g |
| Cholesterol | 2 mg |
| Dietary Fiber | 3 g |
| Protein | 3 g |
| Saturated Fat | 0 g |
| Sodium | 14 mg |
| Sugars | 15 g |
| Fat | 1 g |
| Unsaturated Fat | 0 g |
Reviews
This was surprisingly delicious. I added raisins and dried cranberries as well. I made a half portion, and it only needed 30 minutes in the oven. Thank you for the recipe.