Sunshine Millet Breakfast Bowl



Sunshine Millet Breakfast Bowl

Makes 4 servings


1 cup millet, rinsed and soaked in water and a splash of apple cider vinegar overnight

3 cups water

1 cup almond milk

¼ teaspoon sea salt

1 teaspoon ground cinnamon

½ teaspoon ground ginger

¼ teaspoon ground cardamom

2 teaspoons vanilla extract

Zest and juice of 1 orange

Frozen wild blueberries

Additional toppings (optional): tahini, almond butter, toasted coconut flakes, chopped walnuts, ground flax seeds, whole-fat kefir or Greek yogurt, hemp seeds, chopped Brazil nuts.


  1. Rinse and drain soaked millet and transfer to a small pot. Add water, almond milk, salt, cinnamon, ginger, and cardamom. Bring to a boil, reduce to a simmer, and cook covered for 20 minutes, stirring occasionally during the last 10 minutes to prevent burning.

  2. Remove from heat. Stir in vanilla extract, orange zest and orange juice. Add additional almond milk for a thinner consistency. Stir in blueberries and top with desired extras.


Note: To add protein, stir in one scoop collagen protein powder (collagen hydroxylate), top with a nut or seed butter, or serve with a scoop of Greek yogurt.



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