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

Vegan, Gluten free, Dairy free, Yeast free

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

  • 3/4 cup water
  • 1/2 cup apple juice
  • 1 apple, diced – do not peel! – I used a gala apple
  • 4 medjool dates, pitted
  • 1/4 cup millet
  • 1 tablespoon amaranth
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon maple extract
  • pinch nutmeg
  • pinch ginger

Topping

  • 1/4 cup walnuts, chopped
  • 2 tablespoon almond flour
  • 1 tablespoon coconut oil, melted
  • 1 tablespoon coconut sugar

Add-ins: raisins, granola, shelled flax, nut butter, milk… you name it!

Directions

  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.

*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.

Makes 3 servings.

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

  1. Goopiness! I think goopiness is indicative of an excellent dish. This breakfast looks absolutely scandelicious! And hi-five for the awesome hubby goodies! You’ve got him well trained :)

  2. Ohh heavens this looks fabulous. When you mentioned apple pie millet in your last comment to me, I fell in love then, too! And I agree with the commenter above; goopiness is a crucial element for breakfast.
    Love the waters Kevin brought you back! Basically, though, I love receiving anything that I wouldn’t otherwise be able to find around me. For some reason I just get the hugest kick out of that!

  3. Wow wow wow that looks fantastic! I guess I’ll have to wake up an hour early sometime and make this ;) Those smoothies and juices remind me of my trip to london last year… I would eat lunch at pret a manger almost every day haha! Enjoy!

    • Their menu looks fantastic. Maybe one of these days I can go with Kevin and stop by there for some lunch. Yum!

  4. oh my that looks amazing!! I love having “dessert” for breakfast! I was in London over Christmas break, and there were Pret A Manager’s on every corner!! Tell him to get you some dark chocolate from Harrots :) My sisters loved it!!

    • I love a good chocolate, that’s a great suggestion. Thanks!

  5. oh. my. gosh. this. looks. amazing.

    And I love goopy meals!! I HAVE to try this ;) Your recipes are seriously the best! ;)

  6. I have heard of Pret A Manger but don’t think I’ve been to one…

    this breakfast looks SO delicious!! yesterday I made banana fritters for our breakfast… I cannot share the recipe, as I am testing for a friend’s new cookbook, but the photos will be on the blog tomorrow… they were delicious!

    I soak things in very hot water with soap, then scrub with a strong brush. :)

    • Ah that breakfast sounds amazing, Kristina! Maybe if I see the picture I can somewhat guess what’s in them.
      I’ll continue soaking and pick up a good brush today. Thanks for the recommendation!

  7. Yumm I love this apple pie breakfast :) I’ve never had millet before, I might make this with quinoa since it’s what I have at home. The best breakfast I ever made is probably one of my oatmeals

    • Quinoa would work too. You may have to adjust the cooking time slightly, but it will taste just as good with quinoa.

  8. That breakfast bake looks AMAZING!! You are SUCH a genius!! :D

    Lol I love how Pret stuff is a novelty to you!! I live in London and there’s a Pret on every street corner! :P Oooh you should get Kevin to get you Nakd bars, which are like our version of Larabars, or 9 Bars, which are amazing! :)

    • I just love trying products that I can’t get my hands on generally. I swear it tastes better knowing it’s such a rare commodity. Naked bars, eh? Hmm that sounds delicious! I’ll tell him. Thanks Emma :)

  9. Millet and amaranth is such a delicious combo – LOOOVE it! And the pie idea is genius!

    The best breakfast I’ve ever made for myself was my brownie batter oats – soooo rich and gooey and dessert-like!

  10. Oh my! That looks so wonderful. I can’t wait to make this for breakfast/snack/secondsies snack.
    I use lemon juice and baking powder to scrub my tough baked on junk, even works as an oven cleaner!
    My fav breakfasts are anything with millet, poached egg w sprouted grain toast and tapatio hot sauce or kefir parfait (which I just posted about ;)

    • I have so much lemon juice and baking powder, I will totally give that a try! It’s been soaking since yesterday and a brush and soap did a good job, but it needs’ another good scrubbing. I’m headed over now to check out this parfait you speak of. I love kefir, it’s so good for you!

  11. What a great way to combine grains – I’ve made amaranth and millet separately but never made them together. This is almost like having apple crisp for breakfast!

  12. OHHHH my gooddness. I just drool over every single picture of this post and now I’m glad I have apples at home cause I need to make this right now!

    • I would love to cook for you Laura! The inside of the casserole dish cleaned easily. It was the outer part. I used a 2 cup casserole dish thinking it would be big enough but it really wasn’t, so the second time around I used a 4cup dish and it worked perfectly! No spillage and no mess!

  13. that dish seriously looks like apple pie for breakfast and I love finding new foodie products and trying them!

    • You could try wild rice (which is considered a ‘seed’) or buckwheat kernels, although you may have to increase the liquid in the dish. But both of these should work great!

  14. This looks amazing! I am trying to get my husband off of the cakes at night (which I bake:)) and I think he will love this. Making it tonight for sure.

    • I talked it over with Kevin and we’re both totally in. Sign us up!

  15. I just got back from Hong Kong and Pret A Manger’s carrot juice is ridiculous!! It’s SO good! Get some of that next time. It has such a sweetness that you would think there was honey in it but it’s 100% pure juice.
    This recipe looks great! However, I really despise Amaranth.. any suggestions for a substitution?
    I’m so glad I just found your blog! Thanks for all of the great recipes!

    • Carrot juice, got it. Sounds delicious! For the amaranth, just replace with extra millet or you could try quinoa!

  16. Looks delicious! I love both amaranth and, in particular, millet – so I definitely want to try this… What do you do with the leftover servings, though? Does it keep well in the fridge for two days…?

    Also… yes! Goopiness is great. :) I used to think that was the only way of describing the texture of chia pudding, after all – and chia puddings can be out-of-this-world delicious sometimes!

    • It will keep well in the fridge for 2-3 days, so you’ll be fine. I added it to my cereal in the morning with extra chia seeds + almond milk. You’re right, chia pudding is fantastic!!

  17. WOW!!! This is simply amazing! I made it today to try and it’s unbelievable…I sub’d some of the ingredients, like almond extract, was out of vanilla, had no maple extract, so used a good drizzle of pure maple syrup.
    I topped it with 1 T. butter and pecans also, as I had no coconut oil.
    It is so good and will now be added to my favorite breakfast dishes of all time!

    • That’s great news, Lysa! I’m glad you liked it, and those subs sound great!

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

  19. 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 :)

  20. 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!

  21. 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. :)

  22. 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!

  23. 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!!! :)

  24. 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!

  25. 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

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

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