SRP #4: Triumph of the Millet

In the world of dentistry, “SRP” stands for “Scaling and Root Planing.”  In the world of FoodSwing Blog, “SRP” stands for “Short Recipe Post,” tasty recipe quickies that skip the entertaining intro that you normally scroll through anyway!

Zucchini, Peach, & Blueberry Oatmillet


Millet is one of those “ancient grains” (like amaranth, kamut, and farro) vying to be for whole grains what kale is for vegetables.  Millet is an excellent source of manganese, magnesium, and B-vitamins, and when it isn’t being used for cow-feed, it shines brightly in salads and savory entree dishes.  This classy, and incidentally gluten-free, whole grain adds delightful textural variety to my fruity, vegetabley, seedy (in the good way), and nutty summer oatmeal.  Enjoy!

Zucchini, Peach, & Blueberry Oatmillet

1/4 cup old fashioned oats
2 tablespoons millet, rinsed
1 small zucchini, coarsely grated (~1/2 cup)
1 small carrot, peeled in long ribbons using a vegetable peeler (or just grate it too!)
1 1/2 tablespoons ground flaxseed meal
1 tablespoon unsweetened coconut flakes
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
Pinch of salt
Dash of vanilla extract
2 tablespoons vanilla almondmilk creamer (or regular almondmilk, just add a bit of honey if you’re using “unsweetened”)
1/2 cup water or milk
1 tablespoon chopped walnuts
1 tablespoon chopped candied ginger, optional
1/4 cup fresh blueberries, rinsed and patted dry
1 small peach, diced
2/3 cup plain Greek yogurt
Sunflower seeds, for sprinkling
In a small metal pot, combine oats through water (or milk) and cover.  Bring to a gentle boil, then let simmer, with lid cocked, for 5-8 minutes (stirring occasionally), until most of the excess liquid has evaporated.  Shut off heat, and mix in walnuts, candied ginger, blueberries, and peach.  Let sit 2-3 minutes to warm the fruit.  Transfer to a large bowl, top with yogurt and sunflower seeds.

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