Blueberry Breakfast Millet Bowl
This bowl is bursting with the flavors of fresh ginger, lemon zest, nutmeg and chopped dates for a breakfast that enlivens every tastebud! Whole-grain millet and brain-bursting blueberries make a luscious and colorful meal that will inspire you for the day ahead.
984 people are cooking this88% would make it again
Makes 2 Servings
2 medium
You can adjust recipe serving sizes for leftovers (and company!) in your menu.
- Fresh ginger1 tsp
- Lemon1⁄2
- Water1 cup
- Millet1⁄2 cup
- Dates2
- Walnuts1⁄4 cup
- Blueberries2 cups
- Nutmeg2 pinches
- Unsweetened Plant-Based Milk1⁄2 cup
Directions (20 min • Easy)
- Peel and grate the fresh ginger. Zest the lemon.
- Heat the water in a saucepan. Add the millet and stir. Add the ginger, chopped date(s), and lemon zest to taste. Turn the heat up to boil. Then cover, turn down the heat, and simmer for about 20 minutes or until the grains are tender and the liquid is absorbed.
- Chop the walnuts into small pieces and gather the remaining ingredients.
- Turn off the heat and let the pan sit for 5 minutes. Remove the lid and fluff with a fork.
- Mix the unsweetened non-dairy mik and lemon juice with the grains and stir until well-coated. Stir in the walnuts, blueberries and nutmeg.
- Refrigerate overnight to allow flavors to develop. Enjoy cold or reheated. If you don’t want to wait, enjoy warm immediately after cooking.
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