Millet porridge in the oven is a very tasty, healthy and not complicated dish. Porridge that is cooked in the oven does not need to be monitored throughout the cooking time, which is very convenient in the morning. In addition, oven-baked dishes have a special taste and aroma! This healthy breakfast will please everyone in your family - guaranteed!
Before you do, you need to make sure the quality of the main ingredient - cereal. It must be fresh (not smell damp, musty or have other odors that are not characteristic of cereals). If you store a large amount of cereal at home, then it is best to store it in a tin can, at the bottom of which it would be good to put garlic. This way the cereal will stay fresh longer and pests will definitely not grow in it.
It should also be said that before preparing millet, the cereal must be thoroughly washed, black and brown grains and debris removed. To be safe, you can pour boiling water for 5 minutes.
If you use them for cooking, then before cooking they must be soaked in water for about 20 minutes, so they will definitely not burst.
The recipe for millet porridge in the oven is simple, but cooking takes a lot of time. Porridge cooks in the oven for a long time, more than one hour, at least. So please be patient. The temperature in the oven should be 180 degrees.
Traditional millet
To prepare the traditional version of millet in the oven, we will need a little patience, pots or a thick-walled mold with a lid and the following ingredients:
Pour the milk into the mold, add sugar and salt, heat slightly until everything dissolves. Stir, then add the cereal and add the butter, mix thoroughly again. Place the dough in a preheated oven for about two hours. 10-15 minutes before cooking, remove the lid and let a delicious crust form. Millet porridge in the oven is ready!
Serve hot, always with butter.
TIP: If you are fasting, you can cook millet in water and without butter. Then, for a more interesting taste, you can also use some fruits or dried fruits, crushed nuts.
Millet with pumpkin
Millet porridge is an unusual version of a familiar and beloved dish. To prepare it you need the following ingredients:
Pour boiling water over the washed millet and leave for half an hour. At this time, wash and clean the pumpkin. We cut it into small cubes or three on a coarse grater - as you like. Mix all the ingredients in pots or in a mold (you can use a pan). Be sure to cover with a lid and place in a preheated oven. The porridge takes about an hour to prepare.
TIP: The next day it is better to heat the millet with milk and butter - this way it will be softer and tastier.
Before serving, add butter and honey to the porridge. You can make this porridge even more unusual - instead of a mold or pots, you can use pumpkin! To do this, use a whole head of cabbage, from which you need to carefully remove all the pulp, which can then be used as an additive to millet.
If desired, you can add, for example, raisins to the millet porridge. Before serving, you can sprinkle with chopped walnuts.
Don’t be afraid to experiment, then you will end up with unusual and very tasty dishes! Millet porridge in the oven is a healthy dish with which you can experiment a lot! Bon appetit to you and your family!
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Millet porridge with milk is one of the most favorite breakfast dishes among the older generation and demanding children. To add a variety of flavors, butter, healthy dried fruits, nuts, pumpkin and bananas are added to the porridge. This page presents the 5 best recipes for quick preparation of delicious porridge from purified millet in milk.
Healthy cereal porridges are included in the list of the best dishes of Russian national cuisine. The composition of cereals includes almost the entire range of useful microelements from iron to silicon and B vitamins important for the functioning of the body.
Recipe for millet porridge with pumpkin and milk
The following recipe with step-by-step photos will show how easy it is to cook delicious millet porridge with milk. This is a very healthy and, unfortunately, forgotten dish. Crumbly porridge with pumpkin is a breakfast that requires a little work, but the result will exceed all expectations.
Products:
- millet - glass;
- pumpkin (pulp) – 150 grams;
- milk - a glass;
- water – 150 ml;
- sugar - three spoons;
- salt is a guide to your taste.
Preparation:
Remove the skin, all seeds and cut into small pieces a small pumpkin.
Pour milk, water into a saucepan, add granulated sugar, put it on gas and wait for it to boil. Rinse the cereal several times under running water, and place the chopped pumpkin in boiling milk.
After 15-20 minutes of cooking, the soft pumpkin can be crushed with a masher and you get a thick yellowish puree.
Add the cereal to boiling milk, cook until tender for about twenty to twenty-five minutes and stir constantly so that the porridge does not burn.
If the dish is thick, you can pour milk into it and add butter. And simmer under the closed lid for another five to seven minutes.
After removing from the heat, it is advisable to cover the millet with something warm, for example, a towel, and leave to swell for half an hour.
Recipe for millet porridge in the oven in a pot
The recipe for making millet porridge in a pot is very simple and quick, so that even the youngest cook can easily manage it in the kitchen. The main thing is to turn on the oven to the desired temperature, and when the timer notifies that the time is up, sit down at the table and eat all the resulting deliciousness.
Ingredients for millet porridge in a pot:
- peeled millet - a full glass;
- milk - 300 ml;
- butter - 100 g;
- eggs - a couple of pieces
- granulated sugar - a tablespoon;
- salt - half a teaspoon;
- water - 500 ml.
Preparation:
- Place a saucepan of water on gas and wait for it to boil. In the meantime, rinse the cereal thoroughly - until the water is clear - and add salt and sugar to boiling water.
- Cook the millet for ten minutes. Then we distribute it among the pots, put a little butter in each, and break an egg onto the surface. Pour the milk into the pot, mix the mixture thoroughly and put it in the oven for the next half hour at a temperature of 200 degrees.
Before eating, put the millet porridge in a bowl, stir and, if desired, add fruit or a little jam. Crumbly millet porridge perfectly saturates the human body and satisfies morning hunger. Bon appetit!
Loose millet porridge with milk - a simple recipe
To prepare crumbly millet porridge with milk, you need to strictly follow the exact proportions. The consistency and thickness of the dish will depend on the amount of liquid. For crumbly and tender millet, take one and a half glasses of milk per glass of cereal, and for a thicker breakfast – a little less (about a glass or a little more). And then task number one in the morning, how to surprise the whole family with a delicious and healthy breakfast, will be completed.
Ingredients:
- milk – 375 ml;
- millet – 250 grams;
- granulated sugar - a couple of tablespoons;
- salt - a pinch;
- butter for taste;
- water.
Preparation:
- We rinse the cereal several times in water until the liquid becomes clear. Before cooking, immerse the millet in boiling water for five minutes.
Advice! If you don’t need to rush with cooking, you can leave the millet soaked for 1-2 hours.
- Steamed cereal should be boiled in salted water for 10-15 minutes until half cooked. At this time, preheat the oven to 180-200 degrees.
- Place the boiled millet in a greased pot, add milk and add sugar. Mix the future porridge and put it in the oven for an hour at medium temperature.
If desired, you can add honey to the porridge and garnish with fruits, berries or nuts. A delicious and satisfying breakfast is ready!
Recipe for millet porridge with milk in a slow cooker
Housewives use a smart saucepan with buttons to prepare dishes with a delayed start. In the evening, they load the food, turn on the required modes, and in the morning they get hot millet porridge with milk. The recipe is simple and prepared in three steps, all mothers can take note for delicious and children's breakfasts.
Ingredients:
- millet – 1 multi-glass;
- milk – 3 multi-glasses;
- granulated sugar - two large spoons;
- salt – 1⁄2 teaspoon;
- butter – 30 g;
- water – 2 multi-glasses.
The multi-glass is a convenient measuring device. This is a plastic cup with divisions with a maximum capacity of 180 ml.
Preparation:
- Before placing it in the multicooker bowl, rinse the millet thoroughly, preferably 3-4 times in cold water and fill it with hot water once for 3-5 minutes.
- Coat the bottom and sides of the pan with softened butter. Load in the softened millet, pour in cold milk and water, sprinkle with salt and granulated sugar. To add fat, add another piece of butter into the pan.
- Close the “device” and install the program. First, select the “Milk porridge” mode and then set the delayed start for the morning. For example, so that the porridge is ready by 7 am, we set the timer for 6 am.
In an hour, the porridge will boil, absorb milk and butter, and for breakfast it will have the desired crumbly consistency. Have a healthy delicious morning!
Millet porridge with milk - recipe with raisins
Another great recipe is royal millet porridge with pumpkin and raisins. We cook it with apples, dried fruits and milk, and then we treat everyone in the household to a healthy dish.
Let's prepare the products:
- millet – 200 g;
- pumpkin – 0.5 kg;
- milk - a full glass;
- water - glass;
- apples – 2 pcs;
- prunes and raisins – 50 grams each;
- butter – 60 grams;
- sugar and salt to taste;
- a packet of vanillin.
Preparation:
- Pour boiling water over the cereal and set it aside to steam. We peel the pumpkin and remove seeds, cut it into small pieces and send it to simmer in a frying pan with a lid.
- While the pumpkin is cooking, chop the prunes, peel and cut the apples.
Advice! It is advisable to rinse steamed millet before cooking!
- Place the cereal into the boiling pumpkin; the millet will absorb all the excess liquid. Pour milk there, lay out apples and dried fruits, add sugar and add a little salt. Stir until smooth and leave to simmer under the lid on low heat.
- If there is not enough liquid in the porridge, you can add more milk and butter. Towards the end of cooking, pour in a bag of vanilla and let the porridge brew a little under the lid.
Before serving, it is important to check the readiness of the cereal. The millet should open up and absorb all the aromas of butter, milk, honey and dried fruits!
Bon appetit and see you new recipes!
Millet porridge in the oven is not only tasty, but also healthy. It contains a lot of protein: it contains more of it than rice and barley cereals. Even the phosphorus composition is higher than in meat foods. And in terms of the composition of vitamins and nutrients, this product simply has no equal!
Below you will learn the secrets and techniques of cooking millet porridge in the oven.
Of course, the first thing that is required to prepare millet porridge in the oven is a clay pot, separate for each portion. It is not difficult to purchase this utensil. There is a wide variety of such utensils available for sale. Consider the fact that in pots at a low price and in expensive ones, the cereal comes out exactly the same.
Before initial use, purchased dishes must be treated: boil a 4% vinegar solution in it for 30 minutes so that soluble lead is removed from the glaze.
Empty clay pots should be stored open, as covering them with lids will create an unpleasant odor that is difficult to remove. Fat should not be stored in clay pots for a long time. If a crack appears at the bottom of the pot, prepare sugar syrup and pour it into the damaged pot. However, this option is not used for serious cracks.
The method of cooking in a pot is very convenient, since the porridge in the oven does not need to be constantly checked and monitored, it does not burn and becomes crumbly, tender and aromatic. In addition, this type of cooking allows you to keep the finished porridge hot longer.
Baked millet porridge
Required ingredients:
- millet - approximately 360 g;
- milk - 800 ml;
- butter - approximately 100 g.
The porridge recipe is for 4 people.
Techniques for preparing millet porridge in the oven:
- You need twice as much milk as cereal to prepare crumbly porridge in the oven.
- The cereal must first be thoroughly washed to remove oils and dust from it.
- The pot is filled with millet up to ½ of its volume. Then you should add salt and sugar at your discretion. Add milk to the contents of the pot 2 cm below the top of the pot. When the pots are full, cover them with lids.
- The pots must be placed in an unheated oven. The temperature should be set to 180°C.
- The cooking time for porridge in the oven is 1 hour. Shortly before the end of this time, add butter, about 10 minutes.
- If you add your favorite types of dried fruits, it will turn into a real treat. For example, you can put candied fruits, Thai melon, dried kiwi, etc.
The pots with the dish can be served directly to the table in this form. The ceramic material of the pot will help the cereal stay hot for a long time and delight your guests with an excellent taste.
Millet porridge in pumpkin in the oven
In this case, millet porridge in pumpkin in the oven is the best option. Sugar should be added at the very end, when you have already prepared the porridge. Instead of cinnamon spice, you can add vanilla powder or orange zest to the porridge. Millet porridge in pumpkin in the oven can be prepared with both milk and water.
So, millet porridge in pumpkin requires:
- small pumpkin, preferably weighing up to 1 kg;
- millet cereal - 400 g;
- walnuts - 100 g;
- seedless raisins - 150 g;
- butter - 80 g;
- milk - 350 ml;
- brown sugar - 130 g;
- melted flower honey - 40 g;
- mustard - 1 tsp;
- cinnamon powder - 5 g;
- iodized salt - 5 g.
Recipe:
- Preheat the oven to 190°C.
- Wash the pumpkin thoroughly, cut off the top part, remove seeds and films.
- Place the pumpkin on a baking tray of a suitable size, pour millet inside it, and rinse it first. The cereal should fill the pumpkin halfway.
- Now you can add the washed raisins, salt and cinnamon. Mix everything and put butter on top.
- Next comes the turn of milk. It should be poured so that the contents of the pumpkin are completely underneath it.
- After this, place the cut off top part on the top of the pumpkin and press. Pour a little water onto the surface of the baking sheet and place it in a preheated oven for 1.5 hours.
- Don't forget to regularly add water to the pan. While it is still hot, pour the finished millet porridge with honey and stir. Chop the nuts and sprinkle them on the dish.
Millet porridge with pumpkin
To make excellent millet porridge with pumpkin, you will need:
- pumpkin 400 g;
- millet cereal 300 g;
- salt - ½ tsp;
- sugar (sand) 40 g;
- milk - 700 ml;
- ground cinnamon 5 g.
During the autumn season, when pumpkin is on sale, baked millet porridge with it is the best type of breakfast.
This dish will delight both adults and children with its sunny color and appetizing aroma. Preparing such a product is easy, quick and healthy.
The recipe for making millet porridge with pumpkin is quite simple.
- The pumpkin should be peeled and cut into small cubes (2 cm each).
- Fill the pumpkin with water so that its level is slightly higher than the vegetables, turn the burner to medium and cook the pumpkin pieces for 7 minutes.
- Next, mix the pre-washed millet cereal with the pumpkin.
- Cook the mixture until the moisture is completely absorbed and make sure that the porridge does not burn.
- Now you need to pour half the volume of milk into the mixture and cook over low heat for 25 minutes, stirring constantly so that the porridge does not burn and cooks evenly.
- Add salt and granulated sugar; milk should be added depending on the degree of evaporation.
- When the millet porridge is cooked, turn off the heat and cover the pan with a lid.
- The consistency of the porridge should not be very thick, since the finished millet will continue to absorb milk.
- Leave the dish to infuse for half an hour in a warm place, serve hot, after sprinkling with cinnamon. You can add your favorite fruits too.
You can prepare this porridge with pumpkin in the oven using heat-resistant dishes. There are different recipes for making porridge from millet cereals, you can choose the one that suits you.
Millet porridge with milk in a slow cooker
Millet porridge with milk, which needs to be cooked on an electric or gas stove, needs constant attention. If you do not stir it regularly, the porridge may burn, even if you cook it over low heat.
With the help of a multicooker, this issue is resolved by itself: the porridge is cooked almost without your participation. You just need to spend 5 minutes of your time and press just one button. Any model of multicooker is suitable for this recipe.
Required ingredients:
- 0.5 cups of millet cereal;
- 1.5 glasses of water;
- 4 glasses of low-fat milk;
- 10 g sugar;
- 3-4 pinches of salt;
- 60 g butter.
As mentioned above, preparing the dish does not take much time and effort.
Pour millet cereal into the multicooker bowl, fill it with milk, then pour in water, granulated sugar and salt.
Mix all the contents with a special spoon and set the desired mode. After the device signals the end of cooking, wait until all the steam comes out of the multicooker. Open the multicooker lid, add butter.
Then you need to mix everything again. If you like liquid millet porridge, serve the prepared dish immediately. If you like thick porridge, leave it in the heating mode for another 30 minutes to let the porridge brew.
Did you know that millet porridge is a real storehouse of vitamins and valuable microelements? On top of that, its taste is almost impossible to spoil, and additives to it can be absolutely anything. Millet porridge with milk is an excellent breakfast, the preparation of which is not difficult.
Cooking millet porridge is not as difficult as it seems. Try the following step-by-step recipe and as a result you will get a delicious and healthy breakfast. There are practically no people who do not like millet porridge.
Ingredients:
- millet cereal – 1 cup;
- milk – 2 glasses;
- water – 2 glasses;
- sugar;
- salt – ½ coffee spoon;
- drain or ghee.
Millet cereals are sorted out and thoroughly washed so many times until the water is clear without any impurities. Fill the millet with water. Its quantity should be twice the amount of cereal. Place the pan on the stove and bring to a boil. After this, remove the resulting foam and cook until all the water has boiled away. Then you need to pour milk into the pan.
Reduce the heat on the stove to very low and add sugar and salt to taste. Cooking lasts up to 20 minutes, while you need to constantly stir the porridge and make sure that it does not burn. At the end, the pan is covered with a lid and infused a little. A piece of butter or ghee is added to the finished dish to add richness to the taste.
How to cook in a slow cooker?
If you want to make preparing millet porridge easier, use a slow cooker instead of traditional cooking on the stove. To measure in the recipe, multi-cups are used.
What you will need:
- millet cereal – 1 cup;
- water – 2 glasses;
- milk – 3 glasses;
- sugar – 3 tbsp. spoons;
- drain butter – 50 g.
We chop and rinse the millet, put it in a multi-cooker bowl. We also pour milk and water into it, add sugar and turn on the “Milk porridge” mode in the pan. The device automatically determines the time required for cooking.
We prepare the porridge with the lid open to control the process visually. At the same time, do not forget to stir with a wooden or plastic spatula, otherwise you risk scratching the bottom of the bowl. By the way, in a slow cooker the likelihood that the porridge will burn or “run away” is reduced to almost zero than with traditional cooking of millet on the stove, provided that the proportions are observed. A piece of butter is added to the finished dish to taste.
Loose millet porridge with milk
To make the porridge crumbly and not stuck together into one lump, you can use the following recipe using a couple of secrets.
What you will need:
- milk – 2 glasses;
- millet cereal – 1 cup;
- water – 1 glass;
- sugar;
- salt;
- drain butter – 50 g.
Since millet cereal is mixed with oils and dust, it is necessary to get rid of excess before cooking. To do this, it will be enough to pour a glass of boiling water over the cereal in a 1:1 ratio, then boil it in a saucepan, bringing it to a boil and pour the millet into a sieve, simultaneously rinsing it under cold water. This is the first secret of making crumbly porridge.
The cereal is placed in a saucepan along with sugar and salt, and then milk is poured into it in a ratio of 2:1. If you overfill the liquid, the porridge will become viscous, and if you don’t add enough, it will become dry. The pan does not need to be covered with a lid. This is the second secret of making crumbly porridge. Bring to a boil and after 10 minutes throw in a piece of butter. When it becomes more pliable, distribute it evenly throughout the porridge. After some time, the dish is ready.
In a pot in the oven
Have you all read Russian fairy tales where the hostess always served porridge in a pot? This is a traditional cooking recipe that has come down to us since Ancient Russia. Be sure to try it!
Ingredients:
- millet cereal – 1 cup;
- milk – 2 glasses;
- sugar – 2 tbsp. spoons;
- salt – 1 pinch;
- drain butter – 40 g.
Millet porridge in the oven will be a little more difficult to prepare than usual on the stove, but, in general, the process itself is not as difficult as it seems. First of all, you need to rinse.
The cereal is pre-washed to remove unnecessary impurities and kept in boiling water for 5-7 minutes. We transfer the porridge into a pot along with salt and sugar, pour in the specified amount of milk and put it in the oven for an hour at a temperature of 180. The top heating is not turned on. 10 minutes before the end of cooking, place a small piece of butter in the pot and put the porridge back into the oven.
With pumpkin and milk
Cooking millet porridge in milk with pumpkin is not difficult, for this you will need:
- milk – 3 glasses;
- millet cereal – 1 cup;
- pumpkin – 0.5 kg;
- sugar – 1 teaspoon;
- salt – ½ teaspoon.
The pumpkin is washed and cut into small pieces. The vegetable should be small in size. Then it is placed in a pan with heated milk and cooked for 15 to 20 minutes. We sort and wash the millet, then carefully add it to the same pan where the pumpkin is cooked. Next comes salt and sugar. Cooking continues for another 20 minutes until the millet thickens. In order for millet porridge with pumpkin to cook, you need to put it in the oven for half an hour or in a water bath for half an hour.
Milk millet with raisins
This porridge will especially appeal to sweet tooth lovers and small children, who are hard to get to eat cereals.
What you will need:
- millet – 1 cup;
- milk – 2 glasses;
- sugar – 3 tbsp. spoons;
- drain butter – 50 g;
- salt – ½ teaspoon;
- raisins – ½ cup.
First of all, you need to prepare all the necessary ingredients for making porridge. The millet is first washed in cold water and sorted, then soaked in boiling water for 5 minutes. After these manipulations, transfer the cereal into a saucepan, add two glasses of water and cook over medium heat until all the moisture has boiled away. It will take no more than 7 minutes.
Next comes milk and raisins. The porridge is thoroughly mixed and covered with a lid. Continue cooking until fully cooked, reducing the heat to low. Before finishing cooking, add a piece of butter and sugar to the millet. Stir again, remove from heat and leave to brew for 10 minutes.
Dried fruits are washed and infused in warm water for 20 minutes to swell. Otherwise, they may boil in the porridge and it will become tasteless. Millet cereals are also washed and cleared of unnecessary impurities if you use unprocessed millet for cooking. Fill it with water for a while and put it on the stove.
This way the cereal will boil faster and will not turn into a sticky mass. Add salt and pour milk. Cook over low heat until done, stirring constantly. At the same time, do not forget to make sure that the porridge does not overcook and the milk does not “run away”.
Dried fruits are crushed to a size acceptable to you. They will give millet porridge a delicious aroma and taste. All such little things must be taken into account so that the result will certainly please you. Just before they are ready, dried fruits are added to the porridge along with sugar. Place a piece of butter into the finished millet, laid out on plates.
Bake the millet for 40 minutes at 180 degrees.
How to bake millet
Products
Milk 2.5% fat - 2.5 cups
Millet - 1 glass
Salt - 1 level teaspoon
Sugar or honey - 2-3 tablespoons
Butter - 100 grams
How to bake millet
1. Rinse the millet thoroughly until the water is clear.
2. Rinse the millet generously with boiling water.
3. Place the millet in a deep heat-resistant pan or baking container.
4. Pour milk into a bowl, dissolve salt and sugar in it.
5. Pour milk into a saucepan, add butter.
6. Preheat the oven to 180 degrees for 10 minutes.
7. Place the millet mixture on the lower level of the oven.
8. Bake millet porridge in the oven for 40 minutes.
Fkusnofacts
To millet porridge didn't taste bitter, it is necessary to rinse the millet cereal very thoroughly, first with cold water and then with boiling water; or soak the millet in water for 10 hours.
- Millet readiness Porridge can be identified by its foam.
For baked porridge as supplements When baking, add dried fruits (raisins, dried apricots, chopped prunes). Grated pumpkin, mushrooms, chicken stomachs, stewed meat, raw beaten chicken eggs, onions and carrots are used as unsweetened additions to millet porridge.
To beautifully served ready-made millet porridge, you can bake it in pots.
Serve the finished millet porridge with fresh white bread and butter.