SOAK: 2 hours
Overnight oats are a healthy way to enjoy a lightning-fast morning meal and so is this millet version. Step up your soaked cereal game—and avoid any problems you might have with oats—by dousing whole-grain millet in heavenly spiced milk and topping it with sweet mango. Healthy ingredients give you a jar filled to the brim with great nutrition.
MAKES 4 SERVINGS.
1 cup uncooked millet
1 tablespoon honey, more to taste
Zest of 1 medium orange
11/2 teaspoons ground turmeric
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
¼ teaspoon ground cardamom
2 cups milk of choice
1 ripe mango, peeled and chopped
1/4 cup unsalted shelled pistachios, pumpkin seeds, almonds or walnuts
1/4 cup coconut flakes
1. Place millet and 3 cups water in a medium saucepan. Bring to a boil, reduce heat and simmer over medium-low heat until tender, about 10 minutes. Drain any excess water, let millet rest in pan covered 5 minutes and then fluff with a fork. Divide millet among 4 wide-mouth jars.
2. To make golden milk, combine honey, orange zest, turmeric, ginger, cinnamon and cardamom in a medium bowl. Stir in 3 tablespoons boiling water to dissolve honey.
Stir in milk.
3. Pour golden milk into jars with millet and top with mango, pistachios and coconut. Seal shut and chill up to 4 days.
Each serving contains 379 calories, 12g total fat, 5g saturated fat, 0g trans fat, 12mg cholesterol, 54mg sodium, 59g carbohydrate, 7g fiber, 18g sugars, 12g protein, 32Est GL.
Contributing chef Matthew Kadey, RD, (rocketfuelfoods.net) is a registered dietitian and food writer. He is author of The Muffin Tin Chef (Ulysses Press), The No-Cook, No-Bake Cookbook (Ulysses Press) and Rocket Fuel: Power-Packed Food for Sports and Adventure (VeloPress).