Hearty Whole Grain Breakfast

My favorite breakfast used to be a delicious bowl of steel cut oatmeal with fruit and granola…until I discovered how much I love the whole grain millet. Mix the two together, and voila! A breakfast blend of hearty whole grains!

Whole grains describe any grain that comes from the ground and looks the same on your plate, without any significant processing that strips away the natural fat and fiber. Examples include quinoa, farro, brown rice, steel cut oats, amaranth, millet, and barley.

The rich source of fiber and small amount of fat found in whole grains allows for slow absorption of carbohydrates into your body, keeping your hunger satiated, your blood sugar level, and your stools nice and normal. Once these grains are processed into something man-made like pasta or crackers, they no longer have that same digestive power. Do your body a favor, and start your day off right with this combination!

Makes 4-6 servings

Ingredients

½ cup organic millet

½ cup organic steel cut oatmeal

2 ½ cups nut/seed milk or water (I usually do about 1 ½ cup Easy Homemade Almond Milk or purchased nut milk and 1 cup water)

pinch of kosher salt

Optional add-ins after cooking (adds more good Omega 3 fat, MCTs and fiber!)

1 Tbsp organic coconut oil

1-2 Tbsp ground flaxseed

Serve each portion with

1/3 cup nuts, seeds or Katie's Easy Granola or 1 Tbsp nut butter

½ cup berries

Directions for microwave

1. Place millet, steel cut oats, milk or water, and salt in a large microwave-safe bowl (large enough that it has some room to bubble up)

2. Microwave on high for about 10 minutes, then stir

3. Microwave on high again for about 5 more minutes, keeping an eye on when liquid is completely absorbed, since that’s when your grains are adequately cooked

4. Add coconut oil and ground flaxseed to cooked grains if desired and stir to combine

5. Add nuts/seeds/granola and berries to each serving and enjoy!

Directions for stove top

1. Place millet, steel cut oats, milk or water, and salt in a large pot (large enough that it has some room to bubble up)

2. Bring to a soft boil over medium-high heat

3. Turn heat down to medium-low, and continue to simmer with a lid slightly vented to release steam for about 15 minutes, stirring intermittently, keeping an eye on when liquid is completely absorbed, since that’s when your grains are adequately cooked