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Millet Breakfast Bowl

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by Nathalie
Step by step recipe - 20 Min
April 4, 2016


Millet for breakfast? Yes, please!

I use lots of oats and quinoa in all my dishes. While these are great ingredients, for a healthy and balanced diet I think its very important to change it up sometimes to avoid eating the same thing over and over again. One of many reasons the histamine intolerance broke out is that for years I have been eating very unvaried. I was eating lots of yoghurt, soy, fruits and muesli. While these are all healthy foods, eating the same all the time may start to become damaging. That’s why I think its really important to use a variety of healthy ingredients and not to just focus on a handful. To change it up today, I’m using millet for breakfast, which is another gluten free and low histamine grain that tastes amazing in savory and sweet dishes like this one. This is millet breakfast bowl another warm, delicious and nourishing creation I should be making much more often!




Serves 2
Cooks in 20 Minutes
Difficulty Easy


175 gr millet
300 ml coconut milk
1 cinnamon stick
pomegranate seeds
popped quinoa
coconut sugar


Cook the millet in 300 ml water and 150 ml coconut milk. Add the cinnamon stick and simmer for about 15 min. Add the rest of the coconut milk and keep cooking on low temperature for another 5-10 min.

Place the millet into a bowl and top it off with the pomegranate seeds, grapes, popped quinoa and coconut sugar.


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