Do you know how to cook millet?
By now, pretty much everyone has heard about (and is most likely tired of hearing about) quinoa’s superpowers and how to cook quinoa. With all of the hype surrounding quinoa, millet often gets overlooked, which is unfortunate because this ancient seed is highly nutritious (providing copper, magnesium, fiber, iron, and B vitamins) and yields a super fluffy and creamy result when cooked.
Look for millet in the bulk section of Whole Foods or a health food store. It can also often be found in regular grocery stores, packaged by companies like Bob’s Red Mill or Arrowhead Mills. (If nothing else, you can order millet online.)
If you like quinoa—or even if you don’t—chances are high you will like millet just as much… or more!
How to Cook Millet
(makes 2 servings – Feel free to omit the sweetener for a savory millet)
- 1/2 cup dry millet (80g)
- 1/4 tsp salt
- 1 cup milk of choice (240g)
- 1 cup water or more milk of choice (240g)
- 2 tbsp sugar of choice or xylitol (22g)
- pinch stevia, or 2 more tbsp sugar of choice
- 1 tsp pure vanilla extract
- optional: raisins, fruit, mini chocolate chips
How to cook millet: In a medium pot, combine the first six ingredients (if using raisins, add them as well), and bring to a boil. Cover and cook on “low” for 20 minutes. Then turn off the heat but leave covered another 20 minutes. Stir. Millet should be thick and fluffy now. If it’s still a bit liquidy, cook uncovered until desired texture is reached. Turn off heat and stir in vanilla extract. If desired, stir in chocolate chips or fruit of choice. Can be eaten hot or cold.
Click for: Breakfast Bowl Millet Calories and Nutrition Facts
Question of the Day:
This question actually has nothing to do with how to cook millet… I’m attending a potluck this coming weekend and would love suggestions of what dessert to bring. So the question of the day is:
Do you have any go-to desserts you think would be good for a potluck?
Link of the Day: Homemade and Healthy Twinkies—with a healthy cream filling.
Danielle @ It's a Harleyyy Life says
Never heard of Millet! I’ll have to try it!
Athletic Avocado says
this looks super good! what is xyitol?
Jennifer says
I’ve never had millet before but this looks yummy! Random (and probably silly) question: what does millet taste like?
Claire Elizabeth says
Hey Katie! I’ve been hearing lots of buzz about millet for a while now. Looks like an awesome gluten-free food! I use the flour, but this looks good! I was wondering, are you still coming out with a cookbook? Haven’t heard much about it in some time. I hope you’re enjoying your life in DC! 🙂
Chocolate Covered Katie says
Yes! barnesandnoble.com/w/chocolate-covered-katie-katie-higgins/1119439699?ean=9781455599707 🙂
Kat W says
How is half the recipe 166 calories when a quarter cup of milet alone (half the recipe) is 189 calories?
KJ says
I have a question about the millet breakfast bowl recipe. How did you get 166 calories per serving? When I run the figures using 1 cup unsweetened coconut milk and 1 cup water for the liquids and Nectresse for the sweetener, I get 218 per 305.7g (10.8oz) serving. Any idea where the estes calories come from?
Love your stuff!
Unofficial CCK Helper says
See Katie’s Recipe FAQ page at the top of the blog for the answer to your question.
Olga says
I used almond milk and it worked out great! My fave new breakfast.
Danielle says
thank you! trying millet for the first time, and looking for a “basic” recipe. this is so delicious – tastes more like dessert than breakfast! we have a “scratch and dent” grocery store in our area, and i got a bag of Arrowhead Mills for, get this, 89 cents!
Lidia Malinas says
That is fabulous, thanks!