Whole Grain Millet Breakfast Bowl with Berries and Greens

A delicious, lemony and decadent-tasting breakfast bowl that's packed with nutrients and flavor.
Course: Breakfast
Cuisine: Americana
Keyword: breakfast, easy vegan dressing, gluten-free breakfast, gluten-free cupcakes, gluten-free whole grain, high protein breakfast, millet bowl, vegan breakfast, whole grain breakfast
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Author: Ginger Hultin


  • 1 cup millet
  • 1/2 teaspoon Kosher salt
  • 1 large lemon zested and juiced (about 3-4 Tablespoons)
  • 1.5 Tablespoons pure maple syrup
  • 1 teaspoon extra virgin olive oil
  • 1/2 cup dried cranberries juice-sweetened if possible
  • 1 cup fresh blueberries
  • 2 cups baby spinach and/or arugula


  • Pour the millet in a medium saucepan and cook over medium heat, swirling the pan and moving the millet with a wooden spoon until toasted (about 5 minutes). Add 2 cups of water and salt then bring to a boil over high heat. Cover and reduce the heat to low. Simmer until water is absorbed and millet is soft yet al dente (about 15-20 minutes).
  • While the millet is cooking, zest and squeeze the lemon into a large mixing bowl. Add the maple syrup and oil, whisking ingredients until combined.
  • When millet is finished cooking, fluff with a large fork and allow to cool for ~5 minutes. Add the millet to the mixing bowl with dressing and then add cranberries and blueberries. Fold gently to combine. Serve millet mixture over a bed of fresh greens and enjoy.


Serving: 1cup