Saturday, February 26, 2011

Change up your breakfast!

We all know... Breakfast is the most important meal of the day. But do you treat it that way?

I love breakfast. You've probably heard me say that before. It's the first meal of the day, it gets me started in the mornings, and I can have whatever I want. But sometimes I get in "ruts", where I get bored of my morning meal. This is the reason why I'm always searching for new, fast, filling and healthy breakfast recipes.

When I first made millet, to be honest, I didn't like it. It was crunchy, did not taste like a breakfast food, and was a funny texture. Turns out, I had cooked it wrong! The key to cooking millet is enough liquid, and keeping it under the lid to cook (without stirring, like with rice). I didn't give up on millet, even after my first attempt. I was committed to finding a good recipe, because millet is such a good substitute for oatmeal (most oats are contaminated by gluten, so we have to import gluten-free oats) and we can buy it here in our local grocery store!

After trying a few different recipes, I finally found one that satisfied. I've almost got it down by heart now, and it's super easy! I make it first thing when I get up and drink tea as I wait for it to be done. Mmmm..wonderful!

So give it a chance...perk up your morning with this hot milllet porridge.

 Millet porridge

By Jenny Sanders on

Prep Time: 5 min
Total Time: 30 mins 
Servings: 1-2 - depending on how much you eat in the mornings! :)  

    • 1/3 cup millet
    • 3/4 cup water
    • 1/2 cup skim milk or 1/2 cup soymilk- or any other milk you have on hand! 
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon vanilla
    • 1 pinch salt
    • 2 tablespoons raisins ( or more, to taste) -I use cranberries here
    • maple syrup or honey or other artificial sweetener, to taste, fruit to top (optional)


  1. Measure out millet and rinse thoroughly in a fine mesh sieve - this takes off the outer bitter coating on the millet, making it taste better and be healthier for you! 
  2. In a small saucepan, combine millet, water, milk, cinnamon, vanilla, salt and raisins.
  3. Bring to a boil.
  4. Reduce heat to low, cover and simmer for 20-25 minutes without stirring. Keep an eye on it. It might be done earlier
  5. If the liquid is not completely absorbed, cook for 3-5 minutes longer, partially covered.
  6. Remove from heat.
  7. Drizzle with maple syrup or honey (optional: top with some fresh fruit).
  8. Serve.


  1. You are inspiring when it comes to changing up your breakfasts! Thanks to you, I no longer eat the same thing every day! Great photos too!

  2. OOPS! I was signed in as you! Oh you get two comments on your wonderful post this morning!

  3. How lovely! Breakfast is my favorite too. You should be a food photographer! I love how you organize your blog.


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