Gluten-Free Breakfasts: Millet Bowl & Mom’s Granola

Gluten-freePhoto by Ovidiu Creanga

Even before I was a gluten-free eater, I loved a hot bowl of grains in the morning.  Their simplicity, versatility, and sugar-free nature make my body very happy.  They fill me up and give me lots of energy to get through the morning cheerfully!  Ensure that oats are labeled ‘gluten-free’ and not contaminated (grown in their own field, packaged in a wheat-free facility.)

1)    Gluten-Free Millet Bowl Breakfast Recipe

This recipe is best ‘made ahead,’ unless you have a long, lazy morning…
Millet is great because it is high protein and gluten-free.  It has a slightly sweet flavor, is nutritious, versatile, and satisfying.  When done, this can be frozen in individual-sized portions for a ready-made breakfast.

Consider topping with:  fresh fruit, chopped nuts, fruit compote or our fruit syrup to add flavor.

Millet

  • 1 cup millet (rinsed and drained)
  • 2 cups water
  • 2 cups apple juice or white grape juice

Put it on the stove and bring to a boil.  Simmer for 45 minutes with a tight-fitting lid.  At the half-hour mark, check to see if a bit more water is needed.  The finished product will have the consistency of pudding.

Fruit Syrup:  this can be made ahead, portioned and frozen as well.

Combine:

  • 1 cup of berries
  • 1 chopped apple
  • 1 Tbsp butter
  • Maple syrup to taste
  • A dash of salt
  • A squeeze of lemon juice

Simmer these together, over low heat until the apples break down and the flavors have melded.

2)   Gluten-Free Mom’s Granola

This renders a mixture that is delicious for breakfast, but good enough to dust over your ice cream for a late-night snack.

  • 4 cups slow cooking gluten-free oatsGluten-Free Breakfasts: Millet Bowl & Mom’s Granola 1
  • 2 cups quinoa flakes (for a crunch)
  • 1 cup sunflower or pumpkin seeds
  • ½ cup sesame seedsGluten-Free Breakfasts: Millet Bowl & Mom’s Granola 2
  • 1 cup slivered or chopped almonds
  • Dried fruit (optional)
  • ¾ cup melted butter or canola oilGluten-Free Breakfasts: Millet Bowl & Mom’s Granola 3
  • 1 Tbsp vanilla extractGluten-Free Breakfasts: Millet Bowl & Mom’s Granola 4
  • Sweet mixture:  ½ cup honey, ¼ cup molasses, ¼ cup maple syrup
    ½ tsp salt

Preheat oven to 325 degrees F.

  • Over very low heat, gently melt the butter (or oil) with the sweet mixture.
  • Add in the vanilla extract then fold in all the grains and nuts.
  • Spread the entire mixture onto a large baking sheet.
  • Bake for 20 minutes at 325 degrees then turn down the heat to 225 degrees F and cook for another hour (up to an hour and a half) until all is golden.
  • While baking, the mixture will need to be stirred a few times (every 20 to 30 minutes.)
  • If using dried fruit such as raisins, chopped apricots, etc. add these in for the final 20 or 30 minutes.

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