How to Cook Millet

There is no one right way to cook millet, but this is my tried-and-true go-to recipe when I’m in the mood for a tasty gluten free hot breakfast cereal.  And it’s nutritious!  Check out the millet nutrition information at the end of the post.

Roast until it smells delicious and not a second more!
Roast until it smells delicious and not a second more!



1/2 Cup Millet

1.5 Cups Water

1 Cup Water




In a small pot, heat the butter.  Add the millet to the butter and brown.  You will know it’s ready when it starts smelling toasty!  Add 3 parts water for 1 part millet, in this case, 1.5 cups of water and 1/2 cup of millet.  Bring to a boil and cover for 15 minutes.  After 15 minutes, add an additional 1 cup of water, a dollop of butter, cover and cook for 5 more minutes.  After 5 minutes, turn the heat off and leave the millet sit covered for 10 minutes.

Enjoy!  You can pair millet with all kinds of dried fruits, berries, nuts, seeds or anything else you might put into an oatmeal.  It’s a bit sweet on its own and I don’t add any sugar, but you probably could if you like sweeter things and some flavor combinations work with sweeteners.

Your pot should be small enough that water covers the millet well.
Your pot should be small enough that water covers the millet well.

Flavor Ideas for Millet

Cinnamon & Brown Sugar

Apples & Cinnamon

Maple Syrup & Pecan

Goji Berries & Walnuts

Cooked millet paired with pecans and dried blueberries.
Cooked millet paired with pecans and dried blueberries.

Millet Nutrition

Not only is it gluten free and tasty, millet is also healthy.  In only 1 cup of cooked millet (174 grams), you get a whole lot of good stuff!  It’s not low calorie, which is fine with me – I don’t think breakfast is the place to go low calorie:)

207 Calories

2 Grams of Fat

41 Carbs, 2 Grams Fiber

6 Grams of Protein

Vitamins and Minerals (over 10% DV):

Thiamin, 12%

Niacin, 12%

Magnesium, 19%

Phosphorus, 17%

Zinc, 11%

Copper, 14%

Manganese, 24%


Self Nutrition Data on Millet, Taken from FDA Database

Millet Breakfast Delight

Going gluten free has been a challenge and one of the biggest problems is finding a good breakfast.  Oats are great, but since many of them are processed with gluten containing products they can make me itchy.  So I turned to millet.  Millet is a really healthy grain, gluten free and super easy to cook.  Its nutritional profile makes it a great after gym snack.


1 cup dry millet cooked

1 – 2 oz dried fruit

1 oz nuts

1 tsp butter (coconut or olive oil is ok too)

Salt to taste


Cook your millet.  I use a rice cooker with 1 part millet, 2.5 parts water.  You can do the same in a pot.  If you are cooking millet in a pot, I recommend toasting it in butter first – it adds a rich flavor.  When the millet is done and a little moist from butter or oil, add the dried fruit of your choice – I recommend unsulfured dried apricots.  Top it off with nuts, in this case I used pecans.

Millet for breakfast? Heck yeah – look at that nom nom nom!

TIP on Ancient Grains: When cooking ancient grains like quinoa, amaranth and millet, I like to add berries while cooking.  It cuts the earthy taste and adds a bit of sourness.  Not everyone will like, but I do.  It also adds a cute pink tinge to the cereal.