Breakfast can be tough when you go grain-free. Often oats become a go-to staple on a keto-friendly diet, but beware. Even organic oats are laced with inflammatory lectins and cancer-causing properties, thanks to Roundup and other pesticides used to dry the oats just before their harvested (at least in the U.S.). Sigh!
This millet-based, oat-less oatmeal recipe can also be made in batches and reheated throughout the week when breakfast calls.
Prep Time: 5 min
Cook Time: 10-15 minutes
- 1 cup organic hulled millet
- 1 can organic coconut milk (16oz) or 2 cups of your favorite plant-based milk
- 1 TBSP maple syrup
- 1 TBSP cinnamon
- 1 TSP organic vanilla extract
- 1/4 TSP iodized sea salt
- 1 TBSP almond butter (optional)
Rinse the millet, then place in a small pot with the coconut, maple syrup, spices and salt.
Bring to a boil, then simmer for about 10-15 minutes or until the millet is done. Keep an eye as you cook and add more milk or water so it doesn’t burn.
Once cooked, stir in the almond butter (optional) and a little extra milk if needed to make it creamy.
Serve with an extra splash of milk, cinnamon, nuts or in-season berries.
Enjoy it all week! Store in a glass container. Reheat by adding more liquid (water does the trick, add another pinch of cinnamon).
Looking for more breakfast options? Check out my other posts: