Apple Pie Millet Breakfast Casserole

I love taking photos of my food but never, never like this.

I couldn’t get enough of this breakfast dish that I ended up having for lunch + bedtime snack yesterday.

Anyone care to share their tricks on how to get sticky goop off casserole dishes?

It’s been soaking since 1pm yesterday.

Caution: this recipe creates a lot of goopiness [yes, that’s a technical word]

A little goopiness never scared anyone, read on.

It’s like apple pie in a glass, and what goes best with apple pie? Cream of course!

Bring on the almond milk! [milk was seriously the best idea EVER]

Oh my word.

I was so distracted I totally didn’t catch the tag sticking up from under the tea towel.

Don’t judge. This breakfast sucks you in with it’s sweet maple and apple fragrance.

*drool*

You’ll get lost too. I can guarantee it.

I’m confident in saying this is officially my favorite breakfast ever.


Apple Pie Millet Breakfast Casserole
Author: 
Recipe type: Vegan, Gluten free, Dairy free, Yeast free
Prep time: 
Cook time: 
Total time: 
Serves: 3 servings
 
Who says you can’t have apple pie for breakfast? Enjoy this high fiber, nutrient packed breakfast bake filled with soft maple drenched apples. Life doesn’t get any better, I promise. Inspired by: my Pumpkin Pie Quinoa Breakfast Bake
Ingredients
  • ¾ cup water
  • ½ cup apple juice
  • 1 apple, diced – do not peel! – I used a gala apple
  • 4 medjool dates, pitted
  • ¼ cup millet
  • 1 tablespoon amaranth
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon maple extract
  • pinch nutmeg
  • pinch ginger
Topping
Add-ins
  • raisins, granola, shelled flax, nut butter, milk… you name it!
Instructions
  1. Preheat oven to 350F*
  2. In a blender, combine water, apple juice, dates, vanilla, cinnamon, maple extract, nutmeg and ginger. Blend until smooth. Pour mixture into a 4 cup casserole dish.
  3. Add diced apple, millet, and amaranth to the casserole dish.
  4. Cover and cook for 80-90 minutes or until grains are fully cooked and most liquid is gone.
  5. Meanwhile prepare topping by combining all topping ingredients a couple of minutes before bake is done.
  6. Remove casserole dish from oven and cover with topping. Return back to the oven for 10 minutes.
  7. Remove from oven and allow to sit for 15 minutes before enjoying.
Notes
I tried baking it at a higher temperature and everything burned. Although this recipe does have a longer baking time I promise it’s 1000% worth the wait.

View nutritional Information (once on page scroll down)

Kevin got back from the UK late Friday night [yipee!]

While he was gone I made sure not to use his car so we wouldn’t have to go through the same same incident as last time.

Although I hate to see him leave and get pretty lonely when he’s not around, he always manages to bring me a little something that makes me forget how long it’s been since I’ve sen him.

Lucky for him, this man truly knows the key to my heart…

FOOD!

I’ve never heard of Pret A Manager before but it sounds like they’re quite common throughout the UK, Hong Kong, and the US. They aren’t in Canada so I couldn’t be happier that Kevin chose these to take home to me!

Pret’s statement:

Pret creates handmade natural food avoiding the obscure chemicals, additices and preservatives common to so much of the ‘prepared’ and ‘fast’ food on the market today.

I’m in food heaven. Just checkout what they say on their labels…

And the slogan on the top of the flavored still water cracked me up…

Yes, I like to be “chilled”!

So far I’ve tried the Pomagranate still water and loved it! It reminds me a lot of Vitamin Water, but doesn’t taste as artificial. But one of the main ingredients is sugar and honestly I’d rather just have water, but if there are any Vitamin water fans out there, this may be a nice alternative.

I fell in love with the Vitamin Volcano smoothie. Ingredients: apple juice, squished banana [yes I’m off bananas but it’s not like I could just toss it!], squished berries, and vitamins. The flavors are strong and natural, and the smoothie is just perfectly thick. To top it all off, it’s loaded with 6g of fiber and comes in at 135 calories. Score!

As great as these products are, they don’t beat a tall glass of filtered water or a homemade smoothie with fresh berries and protein powder. But, if you’re in a hurry and don’t have the time to pack a lunch, or you want to treat yourself with something yummy, these drinks are a great choice.

Very impressed. Way to go Kevin <3

Are you from the UK? Are there any products you recommend that Kevin pick up for me next time?

What’s the best breakfast you’ve ever made for yourself?

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Comments | Leave Your Comment

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    • Hi Nagila – so happy that you found me. Thanks for your gloriously kind message <3

  2. Nice recipe can u please tell me what type of millet r u refering too
    There r many millet over here where i stay
    Thank you

  3. THIS SOUNDS AMAZING!!!! I can’t imagine how yummy this would be for breakfast…and who doesn’t love apple pie/crisp! I would also substitute some of the ingredients for more common items that I will use more often…can’t wait to try!

    • Substitution is a great idea. This recipe is very forgiving so feel free to be as creative as you’d like!

  4. Sooo… I took advantage of the extra daylight savings hour and made this on Sunday morning. Holy cow, it was amazing!!! I didn’t have apple juice, so I used apple sauce, and I didn’t have maple extract, so I put in 1 tsp. of maple syrup in its place. I also used maple sugar instead of coconut sugar in the topping. Then I added 1/4 cup of raisins and 1/2 T ground flax seed to the casserole itself, so they got baked in. I served it with homemade almond milk and a dollop of homemade caramel. It was unbelievable. Also, as a helpful tip, I greased the casserole dish with a little coconut oil before I added the ingredients, and it cleaned up super quick and easy. Thank you for this unbelievably delicious addition to my weekend breakfast repertoire!!! :)

  5. I made this yesterday, mostly for my very allergic 10 month old as a breakfast alternative and it is delicious! I wasn’t sure where in the recipe the water was to be added (it’s in the ingredients list but not in the directions). I assumed it was mixed in with the apple juice. I also did not puree the liquid ingredients with the dates (lazy I guess). I just cut up my dates with some kitchen shears into tiny bits and threw it in the liquid mixture and gave it a few whisks. I did not have maple extract so I just used a dash of maple syrup instead. I did not use nuts for the topping, instead I used coconut flour mixed with some coconut oil and a dash of brown sugar (which probably wasn’t even necessary). It wasn’t too crumbly – basically a liquid I poured on top. But it tastes good. I was in a huge hurry so when I make it again I’ll do some experimenting to find something to put in the topping (flax seeds, or maybe chia) to make it more crumbly.

    • Glad to hear you liked it, Amy! I love some of the changes you made, too. You’re right, the water gets added with the apple juice. I’ve just updated the recipe so that it makes a bit more sense. Thanks for catching it!

  6. Leanne, THIS is amazingness. i made it once and the only disappointment (especially to my husband!) was what a small amount it made. he raved so much about it that i felt the need to remind him that i couldn’t really take credit for the recipe. ;)

    however, i did make a nice variation i wanted to tell you about…after having the apple one twice this month, i decided to put a spin on it and made a peaches ‘n cream version in honor of my childhood favorite sugary oatmeal flavor. so, i replaced the apples with peaches, the water/apple juice with almond milk, and omitted the maple extract. (next time i might use butterscotch extract). i used half ghee, half coconut oil in the topping, which gave it a rich nutty flavor. oh, and of course i doubled the recipe. ;) turned out fantastic! thanks for the recipe and the inspiration. :)

  7. I made this over the weekend and am in love. Based on some of the suggestions and what I had in my pantry, I used the quinoa instead of amaranth and subbed almond extract for the maple extract. Used 2 small granny smith apples for the tart flavor. Absolutely delicious… I will be making this often! Thanks for the amazing recipe!

  8. As for goopy messes, the best trick I ever learned was to fill up the pan, (goopy or burned on…whatever the mess may be) and stir in a couple tablespoons of powdered dishwasher detergent and let soak for a few hours. The mess should just wipe off easy :D

    • That’s a great trick! I’ve never, ever tried that. Thanks Mandy :)

  9. I just have to say, I am loving your site! Thank you for all the recipes, my kiddies are loving the breakfasts!

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