Pumpkin Spice Millet Breakfast Bowl (Printable Version)
A warming breakfast bowl with fluffy millet, pumpkin puree, and aromatic spices.
# What You'll Need:
→ Grains
01 - 1/2 cup millet
02 - 1 cup water
03 - 1/2 cup milk (dairy or unsweetened non-dairy)
→ Pumpkin Base
04 - 1/2 cup pumpkin puree
05 - 1 tablespoon maple syrup
06 - 1 teaspoon pumpkin pie spice
07 - 1/2 teaspoon vanilla extract
08 - Pinch of salt
→ Toppings
09 - 2 tablespoons chopped pecans (or walnuts)
10 - 2 tablespoons dried cranberries
11 - 1 tablespoon pumpkin seeds
12 - 1 tablespoon unsweetened shredded coconut (optional)
# How To Make:
01 - Rinse the millet thoroughly under cold water until the water runs clear.
02 - In a small saucepan, combine millet, water, and milk. Bring to a boil over medium heat.
03 - Reduce heat to low, cover, and simmer for 15-18 minutes until the millet is tender and all liquid is absorbed.
04 - Stir in pumpkin puree, maple syrup, pumpkin pie spice, vanilla extract, and salt. Cook for another 2-3 minutes until heated through and creamy.
05 - Divide between two bowls. Top with pecans, cranberries, pumpkin seeds, and coconut as desired. Serve warm with an extra drizzle of maple syrup if desired.
# Expert Advice:
01 -
- The millet becomes incredibly fluffy and creamy, almost like a cross between oatmeal and polenta
- Pumpkin spice flavor feels like a hug without being overly sweet or heavy
- It comes together in under 30 minutes but tastes like something you fussed over
02 -
- Millet can turn bitter if you skip the rinsing step, so do not skip it
- The mixture thickens as it sits, so add a splash of milk when reheating leftovers
- Pumpkin pie spice blends vary in intensity, so taste and adjust as you go
03 -
- Toast your pecans and pumpkin seeds in a dry skillet for 2 minutes before topping
- Add the pumpkin mixture off the heat to prevent any separation