Resembling mustard seed, whole millet has a chewy texture when cooked and a mild, nutty flavor similar to brown rice. In this recipe, we use it instead of oatmeal with delicious results!
Gluten-Free Blueberry Breakfast Millet
- Prep Time 30 min
- Total 30 min
- Servings 4
- Ingredients 8
Ingredients
- 3 cups water
- 1 cup uncooked millet
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup frozen blueberries
- 1/4 cup chopped walnuts
- Brown sugar, if desired
Instructions
-
Step1In 2-quart saucepan heat water, millet, salt, cinnamon and nutmeg to boiling. Reduce heat; cover and simmer 20 to 25 minutes, stirring occasionally, until millet is tender and most of water is absorbed. Remove from heat.
-
Step2Stir in frozen blueberries; cover and let stand about 3 minutes or until blueberries are hot and remaining water is absorbed.
-
Step3To serve, spoon millet into 4 bowls. Top with walnuts. Serve with brown sugar.
Nutrition
270
Calories
7g
Total Fat
7g
Protein
45g
Total Carbohydrate
6g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 270
- Calories from Fat
- 70
- Total Fat
- 7g
- 11%
- Saturated Fat
- 1g
- 4%
- Trans Fat
- 0g
- Cholesterol
- 0mg
- 0%
- Sodium
- 310mg
- 13%
- Potassium
- 160mg
- 5%
- Total Carbohydrate
- 45g
- 15%
- Dietary Fiber
- 6g
- 26%
- Sugars
- 6g
- Protein
- 7g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 2%
- 2%
- Iron
- 10%
- 10%
Exchanges:
0 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;Carbohydrate Choice
3Tips from the Betty Crocker Kitchens
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