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–+ servings

Chocolate Cherry Oats and Millet Bowl WFPB Gluten-Free

A sweet, satisfying and energizing way to start your day. Dried cherries and cocoa are a match made in flavor heaven, while millet adds a hearty chewy texture. This hot breakfast bowl is packed with protein and gets its sweetness from whole dates. Don't have millet? You can use quinoa instead or just more oats.
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Course Breakfast
Cuisine American, Anti Inflammatory Diet, Vegan Fusion, WFPB, WFPBNO, Whole Food Plant-Based
Servings 4

Equipment

  • Medium to Large Cooking Pot with Lid

Ingredients
  

  • ¾ cup steel cut oats
  • ⅓ cup millet (or substitute with 1/2 cup quinoa)
  • ½ cup dried cherries (preferably unsweetened)
  • ⅓ cup Deglet Noor dates, sliced then measured
  • 3 tablespoons chia seeds
  • 2 to 3 tablespoons cocoa powder (depending on the level of chocolaty-ness you prefer)
  • 1 cinnamon stick or 1 tsp ground cinnamon (optional)
  • 1 cup plant milk
  • ¼ cup chopped pecans (optional)

Instructions
 

  • If using millet, rinse then cover with 1 cup of water and soak for 6 to 8 hours* and strain before using in the recipe.
  • If using ½ cup quinoa instead of millet, pre-soaking is not necessary.
  • Add 4 cups of water to a medium to large pot and place over high heat.
  • While the water in the pot is heating, add all ingredients except for the plant milk and pecans to the water.
  • Bring to a boil and then reduce heat to low.
  • Cover and simmer for 20 minutes, occasionally stirring to prevent ingredients from sticking to the bottom of the pot.
  • Add plant milk and simmer for another 10 minutes until most of the liquid is absorbed and grains are fully cooked. You can add more water or plant milk as needed.
  • Remove cinnamon stick (if using) and discard.
  • Serve and top with pecans (optional) or any other seed or nut you'd like to use.
  • Makes 4 small servings, approximately 1⅓ cup each.

Notes

*It's possible to use millet in this recipe without pre-soaking, but it will take longer to cook and you will need to use more liquid. Note that any amount of pre-soaking is better than nothing. Pre-soaking makes the millet cook faster, allows it to be more easily digestible and may allow for better nutrient absorption
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