Millet Breakfast Bake With Berries Recipe

I’m sharing my Millet Breakfast Bake studded with colorful berries and crunchy nuts, a simple Breakfast Grains dish ideal for brunch and weekly meal prep.

I never thought millet could be this playful. In my latest brunch brainwave I turned humble millet into a breakfast bake studded with mixed berries, and it surprises you, in a good way.

It’s somewhere between Millet Oatmeal and a fruit forward coffee cake, but not exactly either, it wedges itself into a spot you didn’t know you needed. I stole a trick from My Quiet Kitchen for texture and it’s stuck with me ever since.

Bright and slightly tangy from the berries, it’s oddly perfect for making mornings feel less routine, trust me.

Ingredients

Millet Breakfast Bake With Berries is a warm, cozy dish that feels like a weekend hug but works for busy mornings too.

Whole grain millet gives a gentle nutty base and real fiber, eggs and milk make it custardy and filling, while berries pop with bright, tart sweetness.

A touch of maple or honey adds mellow sweetness, nuts bring crunch and healthy fats, and chia seeds sneak in extra texture and omega three.

It’s forgiving, great for leftovers, and honestly tastes even better the next day after flavors settle.

I sometimes add lemon zest cause I like the brightness.

• Millet: Whole grain, high fiber, slow carbs, mild nutty flavor
• Berries: Vitamin C rich, antioxidants, tart sweet burst, low calorie
• Eggs: Provide protein, help set custard texture, keep you full
• Nuts: Add crunch, healthy fats, vitamin E and plant protein
• Milk: Calcium and protein, creamy binder, works with dairy or plant
• Maple syrup: Natural sweetener, flavor depth, adds sugars so use modestly
• Chia seeds: Fiber rich, gel like texture, omega three boost

Ingredient Quantities

• 1 cup whole grain millet, rinsed
• 2 1/2 cups milk (dairy or plant, i usually use almond)
• 3 large eggs
• 1/3 cup maple syrup or honey
• 3 tbsp melted butter or coconut oil
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp fine sea salt
• 1 tsp baking powder
• 2 cups mixed berries (fresh or frozen)
• 1/2 cup chopped nuts (almonds, pecans or walnuts)
• 2 tbsp chia seeds or flaxseed (optional)
• Zest of 1 lemon (optional)

How to Make this

1. Preheat oven to 375°F (190°C) and grease or line an 8×8 inch baking dish with parchment paper so it comes out easy.

2. In a medium saucepan combine the rinsed millet and 2 1/2 cups milk (dairy or plant). Bring to a boil, reduce heat, cover and simmer 15 to 20 minutes until the millet is tender and most of the liquid is absorbed. Remove from heat and fluff with a fork.

3. While the millet is warm, whisk together 3 large eggs, 1/3 cup maple syrup or honey, 3 tbsp melted butter or coconut oil, 1 tsp vanilla extract, 1 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1/2 tsp fine sea salt, 1 tsp baking powder, and the zest of 1 lemon if using. If you want extra texture, stir in 2 tbsp chia seeds or flaxseed now.

4. Pour the egg mixture into the warm cooked millet and stir until fully combined. The warmth helps the eggs incorporate without scrambling.

5. Gently fold in 1 1/2 cups of the mixed berries and 1/4 cup of the chopped nuts; reserve the rest of the berries and nuts to scatter on top so it looks pretty and gets crunchy.

6. Transfer the mixture to the prepared baking dish, smooth the top, then scatter the remaining 1/2 cup berries and 1/4 cup nuts over the surface.

7. Bake 25 to 35 minutes, until the top is lightly golden and the center is set but still a little soft. A toothpick inserted in the center should come out mostly clean with a few moist crumbs.

8. Let the bake cool for about 10 minutes in the pan so it firms up, then slice. Serve warm with a splash of milk, a dollop of yogurt, or extra maple syrup.

9. Storage and reheating tips: keep covered in the fridge up to 4 days, or freeze portions up to 2 months. Reheat in the microwave for 1 to 2 minutes or in a 350°F oven until warm. If using frozen berries, don’t thaw them first unless you want pink juice everywhere; toss frozen berries with a little flour to stop heavy sinking.

10. Quick hacks: press the nuts on top before baking so they stay crunchy, swap nuts or sweetener to taste, and if the bake seems dry next time add an extra 1/4 cup milk when mixing.

Equipment Needed

1. 8×8 inch baking dish lined with parchment paper so the bake comes out easy
2. Medium saucepan with lid for cooking the millet
3. Fine-mesh sieve or colander to rinse the millet (dont skip this)
4. Large mixing bowl to combine the warm millet and egg mixture
5. Whisk for the eggs, plus a fork to fluff the millet
6. Rubber spatula or wooden spoon to fold in berries and scrape the bowl
7. Measuring cups and spoons for milk, syrup, seeds and spices
8. Zester or fine grater for lemon zest, plus a sharp knife and cutting board for nuts
9. Oven mitts and a cooling rack to let the bake firm up before slicing

FAQ

Millet Breakfast Bake With Berries Recipe Substitutions and Variations

• Milk (2 1/2 cups): use unsweetened soy or oat milk, same amount for similar creaminess, or mix 1 cup canned light coconut milk with 1 1/2 cups water if you want a richer taste.
• Eggs (3 large): try 3 tbsp ground flaxseed whisked with 9 tbsp water (let sit 5 min), or 3/4 cup silken tofu puréed, both give good binding without eggs.
• Maple syrup or honey (1/3 cup): swap with 1/3 cup agave or date syrup, or use 1/3 cup brown sugar or coconut sugar (add a splash of milk if batter seems too thick).
• Butter or coconut oil (3 tbsp): replace with neutral oil like canola or avocado, same amount, or use 3 tbsp applesauce for lower fat (texture will be a bit softer).

Pro Tips

– Cook the millet so it is tender but still a little toothy, not mushy. Warm millet mixes with the eggs way better, but dont pour scalding hot grain into raw eggs or theyll scramble — either let the pot cool 2–3 minutes or temper the eggs by whisking in a few spoonfuls of warm millet first.

– If you use frozen berries, leave them frozen and toss them in a tablespoon of flour or cornstarch so they dont sink and turn the whole bake pink. Fold frozen berries in at the last minute, and reserve the best-looking ones to press on top so it looks pretty.

– Press the nuts onto the surface before baking so they stay crunchy, and toast the nuts lightly first for more flavor. If you add chia or flax remember they soak up liquid, so cut back slightly on those or add an extra 1/4 cup milk if the mix seems dry.

– Slightly underbake it so the center stays a bit soft — it will firm up as it cools. Reheat gently with a splash of milk or a dollop of yogurt to avoid drying out, and freeze portions flat so they thaw faster.

Millet Breakfast Bake With Berries Recipe

Recipe by Tina Simpson

0.0 from 0 votes

I’m sharing my Millet Breakfast Bake studded with colorful berries and crunchy nuts, a simple Breakfast Grains dish ideal for brunch and weekly meal prep.

Pin

Servings

6

servings

Calories

374

kcal

Equipment: 1. 8×8 inch baking dish lined with parchment paper so the bake comes out easy
2. Medium saucepan with lid for cooking the millet
3. Fine-mesh sieve or colander to rinse the millet (dont skip this)
4. Large mixing bowl to combine the warm millet and egg mixture
5. Whisk for the eggs, plus a fork to fluff the millet
6. Rubber spatula or wooden spoon to fold in berries and scrape the bowl
7. Measuring cups and spoons for milk, syrup, seeds and spices
8. Zester or fine grater for lemon zest, plus a sharp knife and cutting board for nuts
9. Oven mitts and a cooling rack to let the bake firm up before slicing

Ingredients

• 1 cup whole grain millet, rinsed

• 2 1/2 cups milk (dairy or plant, i usually use almond)

• 3 large eggs

• 1/3 cup maple syrup or honey

• 3 tbsp melted butter or coconut oil

• 1 tsp vanilla extract

• 1 tsp ground cinnamon

• 1/4 tsp ground nutmeg

• 1/2 tsp fine sea salt

• 1 tsp baking powder

• 2 cups mixed berries (fresh or frozen)

• 1/2 cup chopped nuts (almonds, pecans or walnuts)

• 2 tbsp chia seeds or flaxseed (optional)

• Zest of 1 lemon (optional)

Directions

• Preheat oven to 375°F (190°C) and grease or line an 8×8 inch baking dish with parchment paper so it comes out easy.
• In a medium saucepan combine the rinsed millet and 2 1/2 cups milk (dairy or plant). Bring to a boil, reduce heat, cover and simmer 15 to 20 minutes until the millet is tender and most of the liquid is absorbed. Remove from heat and fluff with a fork.
• While the millet is warm, whisk together 3 large eggs, 1/3 cup maple syrup or honey, 3 tbsp melted butter or coconut oil, 1 tsp vanilla extract, 1 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1/2 tsp fine sea salt, 1 tsp baking powder, and the zest of 1 lemon if using. If you want extra texture, stir in 2 tbsp chia seeds or flaxseed now.
• Pour the egg mixture into the warm cooked millet and stir until fully combined. The warmth helps the eggs incorporate without scrambling.
• Gently fold in 1 1/2 cups of the mixed berries and 1/4 cup of the chopped nuts; reserve the rest of the berries and nuts to scatter on top so it looks pretty and gets crunchy.
• Transfer the mixture to the prepared baking dish, smooth the top, then scatter the remaining 1/2 cup berries and 1/4 cup nuts over the surface.
• Bake 25 to 35 minutes, until the top is lightly golden and the center is set but still a little soft. A toothpick inserted in the center should come out mostly clean with a few moist crumbs.
• Let the bake cool for about 10 minutes in the pan so it firms up, then slice. Serve warm with a splash of milk, a dollop of yogurt, or extra maple syrup.
• Storage and reheating tips: keep covered in the fridge up to 4 days, or freeze portions up to 2 months. Reheat in the microwave for 1 to 2 minutes or in a 350°F oven until warm. If using frozen berries, don't thaw them first unless you want pink juice everywhere; toss frozen berries with a little flour to stop heavy sinking.
• Quick hacks: press the nuts on top before baking so they stay crunchy, swap nuts or sweetener to taste, and if the bake seems dry next time add an extra 1/4 cup milk when mixing.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 248g
• Total number of serves: 6
• Calories: 374kcal
• Fat: 15.5g
• Saturated Fat: 5g
• Trans Fat: 0.03g
• Polyunsaturated: 2g
• Monounsaturated: 4g
• Cholesterol: 93mg
• Sodium: 217mg
• Potassium: 188mg
• Carbohydrates: 44g
• Fiber: 6g
• Sugar: 17.3g
• Protein: 9.7g
• Vitamin A: 193IU
• Vitamin C: 8.3mg
• Calcium: 225mg
• Iron: 2.1mg