Thursday, January 3, 2013

Crockpot Millet Hot Cereal with Apples and Pecans

 I made this to go with our biscuits this morning as a Mandie-safe alternative to oatmeal.  Steve and I thought that the flavors and texture are incredible - though we boosted the nutrition a bit further in ours by adding a Tbsp. each of coconut oil an chia seeds before adding some milk.  The kids added some brown sugar, but were not as crazy about it as I'd hoped they'd be.  In all fairness, Mandie is off of her Periactin in preparation for her allergist visit on 1/11, so her appetite has taken an EXTREME nosedive.  I will try this again after our visit, when she's feeling hungry again.

(Modified from The Everything Gluten-Free Slow Cooker Cookbook)
2 cups allergen safe apple cider
2 cups hemp milk
1 cup dried millet
1 apple, diced
2 tsp. cinnamon
½ cup maple syrup
½ cup chopped pecans
½ tsp. salt

Grease a slow cooker with nonstick cooking spray.  Put all ingredients in crockpot and stir to combine.  Cook on high for 2 ½ - 3 hours or on low for 5 – 6 hours or until all liquid has been absorbed.  Try not to overcook as it can become mushy.
Serve with milk of choice.

Linked to Healthy Vegan Fridays    


  1. What would you replace the apple cider and apple with? We have an apple allergy, along with strawberry, all melons, plums (prunes), pears (maybe), raspberries, .... basically we only give him bananas and blueberries.

  2. Replace the apple cider with safe milk, and add a carton of blueberries instead of the apples. You can also replace the maple syrup with honey, as in the original recipe - but Mandie is allergic to honey so we use pure maple syrup. Ooooh! I think that blueberries will be amazing in it!!! Please let me know how it turns out!