I have been stuck in an oatmeal rut for breakfast. A serious rut. My poor boys have oatmeal for their blood-type. I decided to mix things up a bit for FearLESS Friday. I picked up a bag of Japanese Millet to experiment with a different whole grain.
I love that millet is referred to as an ancient grain. The Whole Grains Council even bragged that, “before rice was widely consumed in Asia, it’s thought that different forms of millet were the staple grain in this region, as long ago as 8300 B.C.E.” Cool.
New ingredients are risky to introduce in the morning, but that’s what FearLESS Friday is all about! Who says moms can’t be spontaneous! (I hope you’re laughing out loud over my millet-inspired spontinaety. My poor kids.) I decided to make the millet into a porridge and call it, “Goldilocks Porridge,” because Big P had been dying to read our James Marshall version of the children’s classic.
- 1/2 cup millet
- 1 1/2 cups water
- 1/2 cup cow, almond, or soy milk
- 1 tablespoon brown sugar or honey
- 1/2 cup raspberries (or other favorite fruit)
- 1 tablespoon slivered almonds
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Combine millet and water in pot and heat on medium high until water boils.
- Reduce heat to medium for 20-25 minutes or until millet is tender.
- Fluff with a fork.
- Put cooked millet into bowls and top with milk, berries, spices, almonds, and a sprinkle of brown sugar or drizzle of honey. Delicious!
Thanks, FearLESS Friday for giving me an excuse to try millet.