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Creamy Morning Millet with Apples

Updated June 03, 2016
This image courtesy of Colin Ericcson

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.

Makes8 servings

Cooking MethodSlow Cooking

CostInexpensive

Easy

Total Timehalf-day

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

Recipe CourseMain Course

Dietary ConsiderationDiabetic, Egg-free, Gluten-free, Halal, Healthy, High Fiber, Kosher, Lactose-free, Low Saturated Fat, Low-fat, Peanut Free, Soy Free, Tree Nut Free, Vegan, Vegetarian

EquipmentCrock Pot

Five Ingredients or LessYes

MealBreakfast

MoodBlue

Taste and TextureCreamy, Nutty, Savory, Sweet

Ingredients

  • 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

Instructions

  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.

Variation

Use half millet and half short-grain brown rice.

Notes

  1. Works best in a small (3½ quart) slow cooker.

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

  3. 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.

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