So we all know how to make oatmeal, right? If not, let me know and I’ll give you a run through because I have made more oatmeal in my life than I’ve made most foods. Sometimes I like it loaded with fruits and nuts, others I add a tiny squirt of agave and eat it pretty plain. I calculated it once and it costs me about a nickel for every bowl of oatmeal I have (without toppings). That is hard to beat for a hearty and healthy breakfast. However, today’s recipe is not oatmeal. *gasp* I know, I confused you there. Today’s recipe is actually an alternative to oatmeal if you need to mix up your life. If you are upset with me now then go here and check out my tasty Trail Mix Oatmeal recipe.
Where were we? Oh yes, oatmeal alternative. I present to you, MILLET! What is millet you ask? (you are very inquisitive today.) Millet is the stuff we throw to our feathered friends in the form of bird seed. Yes, this also means that the birds eat better than most of us do because millet is jam packed with fiber, iron, B vitamins, and calcium! It is a pretty cool seed and is popular in parts of India and Africa. It apparently has a short growing season and can handle extreme heat and drought….sounds like one tough little seed to me.
How do you cook millet? You cook it much like your other grains, but I find it needs a higher heat and then a nice long steaming process to get it to my preferred consistency. I love this stuff! You can make it savory or sweet. Obviously, I decided to go the sweet route this time as an alternative for oats.
I kept the millet itself very simple with just milk, vanilla, and cinnamon. Then I got a little crazy with a mango I had and blended it into a puree and added agave, goji berries and chia seeds to make a naturally sweetened topping. The result was something my taste buds had never experienced before…they were impressed. It was fresh and new and still inexpensive…Tasty-check. Easy-check. Cheap-check.
If you try out this recipe snap a pic and share it with me! Use my hashtag #peppersandpeaches and tag me @peppers_peaches on instagram or twitter 🙂
- 1 cup millet
- 1 cup water
- 1 cup soymilk
- 1 tsp vanilla extract
- ½ tsp cinnamon
- Mango Jelly:
- 1 fresh, ripe mango, peeled and cubed (or 1 cup frozen chunks, thawed)
- 1 tbsp chia seeds
- ¼ cup goji berries
- ¼ cup agave
- Combine millet, water, milk, vanilla, and cinnamon in large skillet on high heat.
- Bring to a rolling boil and allow to boil for 2 minutes. Then turn heat to low, cover and let sit for 15-20 minutes. Do not peak as that will release the necessary heat.
- While letting millet cook, add mango chunks to a blender. Blend until smooth.
- Add mango puree to a small sauce pan on medium heat.
- Add agave, goji berries, and chia seeds.
- Stir until combine. cook for 5-7 minutes, until mixture has thickened a bit and is hot.
- Check on millet after 15 minutes. Taste a bit to see if softened to taste. If not add, a little more water and cook on medium heat uncovered.
- Once millet is ready, place in serving dish, top with mango jelly. Enjoy!