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Creamy Morning Millet with Apples Recipe-8685

Photo by: Colin Erricson
Comments: 0


If you’re tired of the same old breakfast, perk up your taste buds by enjoying millet as a cereal. You can refrigerate leftovers for up to two days and reheat portions in the microwave.

Yield: Makes 8 servings


  • 1 cup (250 mL) millet
  • 3 to 4 cups (750 mL to 1 L) enriched rice milk (see Notes)
  • 3 apples, peeled, cored and chopped
  • ¼ tsp (1 mL) salt


Works best in a small (3½ quart) slow cooker (see Notes)

1. In a greased slow cooker stoneware, combine millet, rice milk, apples and salt. Cover and cook on High for 4 hours or on Low for 8 hours or overnight. Stir well and spoon into bowls.


If you are cooking this cereal in a large oval slow cooker, reduce the cooking time by half.

Use plain or vanilla-flavored rice milk. Vary the quantity to suit your preference. Three cups (750 mL) produces a firmer result. If you like your cereal to be creamy, use the larger quantity.


Use half millet and half short-grain brown rice.

© 2007 Judith Finlayson

Note from Cookstr's Editors

Nutritional information is based on using 3 cups of plain rice milk.


Nutritional Information

Nutrients per serving (% daily value)

167kcal (8%)
118mg (12%)
3mg (5%)
2mcg RAE (0%)
0mg (0%)
119mg (5%)
0g (2%)
3g (4%)
1mg (7%)

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