Skip to Content
Menu

Gluten-Free Blueberry Breakfast Millet

  • Save Recipe
  • Jump to Recipe
By Betty Crocker Kitchens
Updated Sep 20, 2016
  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
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
  • Save
  • Pin
  • Print
  • Share
  • Keep Screen On

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

  • Step 
    1
    In 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.
  • Step 
    2
    Stir in frozen blueberries; cover and let stand about 3 minutes or until blueberries are hot and remaining water is absorbed.
  • Step 
    3
    To 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
3
*Percent Daily Values are based on a 2,000 calorie diet.

Tips from the Betty Crocker Kitchens

© 2024 ®/TM General Mills All Rights Reserved