Baked Millet Breakfast Squares


  • 1 cup millet
  • 4 cups water
  • 1/4 tsp salt (optional)


Combine all ingredients in a saucepan and bring to a boil. Cover and cook over low heat until the water is absorbed, about 1 hour.Spoon into an oblong baking dish and flatten with a spatula. Refrigerate until set, at least 45 minutes or overnight. Preheat oven to 350 degrees F. Cut into 1/2-inch slices and bake on a non-stick baking sheet for about 45 minutes.Serve warm topped with a small amount of unsweetened applesauce or fruit jam

Prep: 15 minutes Cook: 90 minutes

Special Menus:

Vegan, Nut Free, Low Salt

Source: McDougall Recipes
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