Creamy Morning Millet with Apples

Recipe by: Judith Finlayson | from Canadian Diabetes Slow Cooker Recipes

Cookstr

Course: Main Course

Total Time: Half Day

Skill Level: Easy

Cost: Inexpensive

Photo by Colin Erricson

If you’re tired of the same old breakfast, perk up your taste buds by enjoying millet as a cereal. You can refrigerate leftovers for up to two days and reheat portions in the microwave.

Yield: Makes 8 servings

INGREDIENTS

1 cup (250 mL) millet
3 to 4 cups (750 mL to 1 L) enriched rice milk (see Notes)
3 apples, peeled, cored and chopped
¼ tsp (1 mL) salt

Directions

Works best in a small (3½ quart) slow cooker (see Notes)

1. In a greased slow cooker stoneware, combine millet, rice milk, apples and salt. Cover and cook on High for 4 hours or on Low for 8 hours or overnight. Stir well and spoon into bowls.

Notes

If you are cooking this cereal in a large oval slow cooker, reduce the cooking time by half.

Use plain or vanilla-flavored rice milk. Vary the quantity to suit your preference. Three cups (750 mL) produces a firmer result. If you like your cereal to be creamy, use the larger quantity.

Variation

Use half millet and half short-grain brown rice.