One of the best muffins I have ever eaten is a Morning Glory Muffin which is traditionally studded with carrots, apples, raisins, coconut, pineapple and nuts. The batter is also laced with warm spices and is so flavorful.  Plus the crumb has such good texture and moistness (is that a word?). I transferred those flavors to a baked porridge similar to an oatmeal bake but I put a twist using millet instead.

Why you’ll love this baked morning glory millet

• alternative to baked oatmeal;
• millet is gluten-free, light and digestible and goes well with sweet ingredients;
• delightful at room temperature or even cold;
• adaptable recipe for different flavors;
• prep ahead and bake the next day and the baked casserole lasts all week in the fridge.

Ingredients

• Millet – is a gluten-free grain. It almost tastes like buttered corn. 
• Baking powder – I prefer using an aluminum-free baking powder
• Cinnamon – is one of my go-to spices for baked oatmeal. It’s delicious here! 
• Nutmeg – pairs nicely with cinnamon in baked goods, but also works well with all the add-ins here. 
• Orange zest – this is optional, but citrus zest adds a nice punch of flavor without using the juice. 
• Chopped nuts – you can use a one nut or a combination of walnuts, almonds, or pecans. If you can’t do nuts, you can swap in part hemp seeds and part sunflower seeds. 
• Shredded coconut – I use an unsweetened shredded coconut.
• Dried fruit – adds a nice sweetness and chewy texture. You can use raisins or another dried fruit like chopped dates. 
• Apple – I use an entire apple that is shredded. No need to peel it. 
• Pineapple – you can use fresh or frozen/defrosted. 
• Carrot – I shred them for this recipe. They add a nice pop of color, moisture, and it makes this like a carrot cake porridge. 
• Maple syrup – I use a small amount of sweetener since the porridge will naturally become sweet with the fresh and dried fruit.  Feel free to omit.
• Milk – you can use any milk of choice, including plant-based. 
• Eggs – I use 2 eggs. You can decrease to 1 egg, but the porridge will be more crumbly. Or you can use 1/2 cup applesauce instead. 
• Butter – I prefer to use an unsalted butter. 
• Vanilla extract – use pure vanilla extract without artificial flavors or additives for best flavor. 

How to make baked morning glory millet?

1. Heat a medium saucepan over medium heat. Add the millet to the dry pan and toss until lightly browned, stirring often. Add water and a pinch of salt. Bring to a boil, cover, and lower to a simmer. Cook for 15-20 minutes (20 minutes works for me), until water is absorbed. Remove from heat and allow to sit covered for an additional 15 minutes. Fluff with a fork and use immediately or refrigerate for up to 5 days.
2. Preheat the oven to 375 degrees. Butter an 8-inch square or 9-inch round baking dish.
3. Mix the baking powder, cinnamon, nutmeg, ½ teaspoon sea salt and orange zest in a large bowl. Add the maple syrup, milk, eggs, melted butter, and vanilla and whisk until combined. Stir in the millet and ¼ cup nuts. Add the coconut, raisins, shredded apple, diced pineapple and shredded carrots and mix to combine well.
4. Transfer to the prepared pan. Sprinkle the remaining ¼ cup nuts over the top. Refrigerate up to overnight or bake right away.
5. Bake for 50-55 minutes or until the millet mixture is set and wet ingredients are absorbed.

Tips 

• If you want the baked porridge to be more sticky and the grains less separate, cook the millet with 3 cups of water and a little longer, until it is softer and less separate. 
• You can assemble this the day before, refrigerate (covered) and bake the following day. 

Substitutions

• Millet – 2 cups old-fashioned rolled oats (do not need to be cooked ahead of time. Add to the batter dry and omit the water that is in the recipe to cook the millet)
• Nuts – part hemp seeds and part sunflower seeds. 
• Eggs – 1/2 cup applesauce 
• Butter – plant butter

Other recipes you may like

*Baked Berry Oatmeal

*Warm Coconut Millet Porridge

*DIY Gluten-Free Multi-Grain Porridge

*Healthier Chocolate-Hazelnut French Toast Casserole 

 

 

 

 

 

 

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A post shared by Pamela Salzman (@pamelasalzman)

If you give this baked morning glory millet recipe a try, snap a pic and tag @pamelasalzman so I can see your beautiful creations. I also really appreciate readers taking the time to leave a rating and review! Subscribe for free to my site for the latest recipes,  updates and things I’m loving lately.  If you enjoy this recipe, I taught it last year in my online class!  Give me an hour a month, and I’ll make you a better, healthier cook!

Baked Morning Glory Millet Porridge

Pamela

Print Recipe

Servings 6

Ingredients

  

1x2x3x

• 1 cup uncooked millet
• 2 cups water
• ½ teaspoon sea salt + a pinch
• 1 teaspoon aluminum-free baking powder
• 1 ½ teaspoons ground cinnamon
• ¼ teaspoon ground nutmeg
• zest of 1 small orange optional
• ½ cup walnuts almonds or pecans, chopped, divided (or swap in part hemp seeds and part sunflower seeds)
• ¼ cup shredded unsweetened coconut
• ¼ cup unsulfured raisins or another dried fruit like chopped dates
• 1 apple unpeeled and shredded
• ½ cup diced pineapple fresh or frozen/defrosted
• 1 cup about 2 carrots, peeled and shredded
• ¼ cup pure maple syrup or honey
• 2 cups whole milk or unsweetened plant milk of your choice I use flax milk
• 2 large eggs you can decrease to 1 egg, but the porridge will be more crumbly or ½ cup unsweetened applesauce
• 1 ½ Tablespoons unsalted butter unrefined coconut oil or plant butter, melted and cooled slightly, plus more for greasing baking dish
• 2 teaspoons pure vanilla extract

Instructions

 

• Heat a medium saucepan over medium heat. Add the millet to the dry pan and toss until lightly browned, stirring often. Add water and a pinch of salt. Bring to a boil, cover, and lower to a simmer. Cook for 15-20 minutes (20 minutes works for me), until water is absorbed. Remove from heat and allow to sit covered for an additional 15 minutes. Fluff with a fork and use immediately or refrigerate for up to 5 days.
• Preheat the oven to 375 degrees. Butter an 8-inch square or 9-inch round baking dish.
• Mix the baking powder, cinnamon, nutmeg, ½ teaspoon sea salt and orange zest in a large bowl. Add the maple syrup, milk, eggs, melted butter, and vanilla and whisk until combined. Stir in the millet and ¼ cup nuts. Add the coconut, raisins, shredded apple, diced pineapple and shredded carrots and mix to combine well.
• Transfer to the prepared pan. Sprinkle the remaining ¼ cup nuts over the top. Refrigerate up to overnight or bake right away.
• Bake for 50-55 minutes or until the millet mixture is set and wet ingredients are absorbed.

Tried this recipe?Let us know how it was!