Gluten Free Recipe: Breakfast Bowls (Millet/Amaranth)

Cooking Millet/Amaranth:

I usually mix 1 Cup Millet and 1 Cup Amaranth to 2 cups liquid.


Dry roast the Millet and/or Amaranth on med to med-high heat in a pot or deep pan until lightly brown. About 3-5 min.

Then Pour as little water as possible (it comes out fluffier this way-therefore I would use mabe 1.5 cups to begin w/ and reserve the 1/2 cup if necessary) and let boil for 20-30 min until is fluffy and soft (I try it to see if its ready). Turn off heat and let sit for another 10 min. Fluff w/ fork.

I found millet to be best warm. So i think it would work best as warm cereal bowl, in casseroles, as a warm side dish, etc. When it is room temp or cold, it clumps together and is not as tasty.

You can use water, broth, or milk to boil it depending on its intended use.

If you use milk, you can kind of do an aroz con leche type thing.

Keep it stored in an air tight container or ziploc bag in fridge and grab from it to create your breakfast bowl each morning:

For El Breakfast Bowls:

3/4 to 1 cup millet/amranth, broken up w/ fork ( i usually take it from the fridge so its clumpy) Add 1/2 cup to 3/4 cup organic milk OR you can use greek yogurt, dash of Cinnamon Raw (or toasted) Walnuts (you can use any nut you enjoy) I use raw walnuts.

Frozen organic blueberries (can use any type of berry, strawberries, blackberries, etc) Sliced Banana (if i want it really hearty). 

Drizzle of raw organic agave nectar

Pop it all in microwave for 1-2 minutes and eat up!

I usually just warm up the millet/amaranth with milk and add the nuts, agave nectar and frozen blueberries after.

mmmm makes me want some of this now!