Name: Hot Millet Breakfast Cereal
Cook time: 20 min
Total time: 20 min
Yield: 2
Ingredients: 1/2 cup whole millet; 1 1/2 cups water; 1/4 cup grated coconut (unsweetened or sweetened, your choice); Pinch of salt; 1/2 teaspoon cinnamon; Pinch of freshly grated nutmeg, or pinch of ground nutmeg; 1/2 teaspoon ground cardamom

(21 ratings)

Total Time: 20 min

Prep Time: 0 min

Cook Time: 20 min

Servings: 2

Nutrition Highlights (per serving)

247 calories

5g fat

45g carbs

6g protein

Show Nutrition Label

Nutrition Facts
Servings: 2
Amount per serving
Calories	247
% Daily Value*
Total Fat 5g	6%
Saturated Fat 3g	15%
Cholesterol 0mg	0%
Sodium 36mg	2%
Total Carbohydrate 45g	16%
Dietary Fiber 4g	14%
Total Sugars 5g
Includes 3g Added Sugars	6%
Protein 6g
Vitamin D 0mcg	0%
Calcium 15mg	1%
Iron 1mg	6%
Potassium 150mg	3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

This recipe for hot millet breakfast cereal or porridge is simple, quick, delicious, and ideal for someone with allergies to grains. Because grains are high in proteins, many are common allergens. Commercial hot cereals, especially multigrain cereals, are likely to include highly allergenic grains, making them a poor choice for an allergy-safe breakfast. Millet, however, is less allergenic than most grains.

This recipe includes coconut so it is important to take note that the use of coconut for people with tree-nut allergies is slightly controversial. While many allergists consider coconut safe, there have been rare reports of reactions to coconut in people with tree-nut allergies. As the coconut is included for texture contrast, feel free to leave it out.

Ingredients

1/2 cup whole millet
1 1/2 cups water
1/4 cup grated coconut (unsweetened or sweetened, your choice)
Pinch of salt
1/2 teaspoon cinnamon
Pinch of freshly grated nutmeg, or pinch of ground nutmeg
1/2 teaspoon ground cardamom

Preparation

In a dry skillet, toast millet over medium-low heat, tossing constantly, until fragrant and slightly golden-brown. Let cool completely.
Grind the toasted and cooled millet in either a clean coffee grinder, a mortar and pestle, or a food processor (make sure to use short pulses so as not to end up with a paste). Or you can put the grains in a plastic or paper bag, and crush them with a rolling pin until finely ground.
In a medium saucepan, bring 1 1/2 cups water to a boil. Add ground millet, grated coconut, if using, salt, cinnamon, nutmeg, and cardamom. Immediately reduce heat to low and cover.
Simmer for 15 minutes or until cereal is tender, checking halfway through cooking to make sure water has not all been absorbed. (If it has, add another tablespoon or two of water.)

Finding Gluten-Free Cereals

Years ago, it was tough to find gluten-free cereals that have all the bells and whistles your kids like in non-health food stores. Today, most supermarkets carry a nice variety such as Chex and Cheerios brands. Hot varieties such as certified gluten-free oats and whole-grain porridge, fiber-packed granola cereals, and gluten-free kid-friendly cereals with plenty of child-pleasing sugar, also are now easily available. But as with most things, homemade is best because you can control several variables to create the best options for you or your family.

And something to note about coconut: If you are sensitive to sulfites, be aware that some packaged grated coconut is preserved using sulfites. Check labels carefully or grate your own.

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