Does that sound like you will get loads of nutrition from a bowl of this hearty breakfast?
Yes, you will.
After being on gluten free diet, we don’t have too many choices on store bought box cereal. Rice Chex and Corn Chex are great. However, normally we don’t buy the other flavored Chex cereal because the sugar contents really scare us off and they do taste very sweet to me. Millet hot cereal is a typical breakfast my Mom always made for me through my childhood. But this time with addition of a protein rich grain—qunioa, it boosts the nutrition of this healthy breakfast.
This is so easy to make and doesn’t take too much of your precious morning time. This tasty and healthy breakfast will give you a fresh start to your day! We purchased our millet through Amazon, it is organic and gluten free and comes in a 25 pounds bag. We also ground this millet into flour to make gluten free all-purpose flour. I personally like to mix some sweet rice in this recipe. It gives a little bit sweet taste and extra creamy texture.
Depending on what type of texture you like, adding 2 cups of water to 1 cup of millet will result in a fluffy dish that is good for side dish, while an additional cup of water will give you a creamy, porridge like consistency breakfast. Pour some milk (either milk or alternative vegan milk) on top of the cereal and add some nuts and fruits, such as blueberry, strawberry, banana, or a few slices of peach, this fantastic hot cereal is ready to serve! It usually takes me 15-20 minutes to prepare this cereal. I add all three grains and water in a saucepan and cook it on the stove till it’s boiling (about 5 minutes), then turn the stove down to medium low or low, cover the saucepan with a lid, let it simmer for 10 to 15 minutes. During this time, I can get the rest of my breakfast ready. Best of all is our little guy likes it too. It is a great replacement for white rice baby cereals.
- For 4 cups cooked cereal
- 1/2 cup Millet
- 1/4 cup Quinoa
- 1/4 cup Sweet Rice
- 4 cups water
- optional fresh or dry fruits, nuts
- Combine all three grains in a fine mesh strainer, rinse with cold water, then drain.
- Transfer the grains in a saucepan and add water. Cook on stove at high heat and bring to a rolling boil. Then turn down the heat to medium low or low. Cover the saucepan with lid and let it simmer for 13 minutes.
- Turn off the stove and let the saucepan stand for an extra 3 minutes with lid on.
- Serve with fresh or dried fruits, or nuts.
Sometimes I double the amount of this recipe and keep the leftovers in refrigerator for the next day. The leftovers will be drier than the freshly made batch. Warm up in microwave then add some of your favorite milk, it will be creamy again.