Currant & Orange Millet (Gluten Free)

Currant & Orange Millet (Gluten Free)

Day 12 of 30 Day Recipe Challenge

This recipe can be served any time of day.

In fact, it’s one of my favorite breakfast recipes.  I prepare a big batch and we’ll have it a few days in a row.

You can even eat it warm or cold.  I find that the cinnamon in it makes it feel so nourishing, and makes me think of fall.

For those of you who are gluten free, millet is a gluten free grain!

I love it when you get more options.  :)


  • 1 cups millet
  • 3 cups water
  • 1 medium orange, peeled and sectioned
  • ¾ cup dried cranberries or currants
  • ¼ cup sliced almonds
  • ¼ cup chopped pecans
  • ¼ cup sesame oil
  • ¼ cup white wine vinegar
  • 1 tbsp cinnamon


Bring water to a boil and add millet.  Reduce heat to low, cover and simmer for 20-25 minutes.  Remove from heat and let stand for 5 minutes.  Fluff with a fork and move to a serving dish.  While the millet is cooking, mix all the other ingredients in a bowl.  You can either mix this into the millet or spoon on top of a bed of millet.  This dish can be served warm or chilled.

This would be a great side dish during the holidays.  You can add more spices to make it more savory.

This is also amazing for breakfast all warmed up with a drizzle of honey.

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