BERRY MILLET BREAKFAST SQUARE
This Berry Millet Breakfast Square turns simple and cooked millet into a delightful morning treat. The fluffy grains are combined with a whisked egg white and a spoonful of oat flour to create a tender base, while mixed berries burst throughout, adding juicy sweetness and vibrant colour. A drizzle of pure maple syrup and a subtle hint of vanilla enhance the natural flavours without overpowering the fruit. This square is baked until lightly golden around the edges. Each square emerges with a satisfyingly soft yet sturdy texture, perfect for eating on the run or savouring alongside coffee. This berry millet breakfast square is naturally gluten-free and vegetarian. This square delivers protein, fibre and antioxidants in every bite. This berry millet breakfast square is ready in 20 minutes, and it showcases how pantry staples can transform into a nutritious and bakery-quality breakfast that feels both indulgent and wholesome.
RECIPE CATEGORY
Breakfast, Snack
SERVING SIZE
1
CUISINE
American
PREPARATION/TECHNIQUES
Bake
OCCASION/HOLIDAY
Picnic, Potluck, Back to School, Mother’s Day, Spring
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegetarian, Wheat / Gluten‑Free, Low Fat, Low Sodium, Organic, Kid Friendly, High Fibre
DISH TYPE
Gratin / Casserole
INGREDIENTS
The ingredients required for Berry Millet Breakfast Square below:
- ¼ cup cooked millet
- 2 tablespoons mixed berries
- 1 tablespoon oat flour
- 1 teaspoon maple syrup
- 1 egg white
- ¼ teaspoon pure vanilla extract
FULL NUTRITIONAL INFORMATION
- Calories: 122.4 kilocalories
- Fat: 1.1 grams
- Saturated Fat: 0.2 grams
- Carbohydrate: 22.0 grams
- Sugar: 6.2 grams
- Sodium: 47.0 milligrams
- Fibre: 1.4 grams
- Protein: 5.5 grams
- Calcium: 14.6 milligrams
- Iron: 0.6 milligrams
- Potassium: 123.8 milligrams
PREPARATION
- Preheat And Preparation: Heat the oven to 180 °C (fan 160 °C/Gas Mark 4). Line a small 8 × 8 cm baking dish or ramekin with parchment paper, leaving an overhang.
- Whisk Egg White: In a bowl, whisk the egg white and ¼ teaspoon vanilla extract until foamy. This aeration ensures a light texture.
- Fold In Millet And Flour: Gently fold ¼ cup cooked millet and 1 tablespoon oat flour into the egg white mixture until evenly coated.
- Sweeten And Flavour: Drizzle in 1 teaspoon of maple syrup, mixing until just combined, avoiding deflating the egg white foam.
- Add Berries: Carefully stir in 2 tablespoons mixed berries, distributing them evenly without breaking them down.
- Transfer To Dish: Spoon the batter into the prepared dish, smoothing the top with a spatula for an even layer.
- Bake: Place on the centre rack. Bake for 15 to 18 minutes or until the top is set and the edges are lightly golden. A toothpick inserted should come out clean or with moist crumbs.
- Cool Slightly: Let the square rest in the dish for five minutes, then lift out using the parchment overhang. Slice into one square or two smaller pieces.
PREP TIME
5 minutes
COOKING TIME
18 minutes
TIPS
These tips enhance the quality of Berry Millet Breakfast Square:
- Even Millet: Use millet cooked just until tender and cool it because overheating yields too-soft grains.
- Oat Flour Measure: Spoon and level the flour to prevent a dense and gummy texture.
- Egg White Volume: Whisk until foamy but not stiff peaks to maintain structure without dryness.
- Berry Choice: Fresh berries work best; if using frozen, thaw and drain surplus juice to avoid a soggy bake.
- Uniform Thickness: Press the batter firmly and evenly to ensure consistent baking.
- Check Early: Start testing at 15 minutes because over-baking dries out the square.
VARIATIONS
- Nutty Crunch: Stir in 1 teaspoon chopped almonds or pecans for texture and healthy fats.
- Spiced Note: Add ⅛ teaspoon ground cinnamon or cardamom to the batter for warmth.
- Citrus Twist: Mix in ½ teaspoon lemon or orange zest to brighten flavours.
- Seed Boost: Fold in 1 teaspoon chia or flaxseed for extra fibre and omega‑3 fatty acids.
- Chocolate Chip: Gently sprinkle 1 tablespoon mini dairy-free chocolate chips on top before baking.
PREPPING AND STORAGE
- Fridge: Store cooled squares in an airtight container for up to three days; re‑heat gently in a low oven or microwave.
- Freezer: Wrap individual squares in parchment, then foil and freeze for up to one month. Thaw at room temperature for ten minutes or warm in a toaster oven.