I decided a while back that I needed to learn the basics of making casseroles so that I’d have another technique for using up whatever leftovers happened to be around. Mike (as per usual) suggested that the casserole involve fruit. This is what we came up with–not exactly what I think of as a typical casserole, but I guess it’s a switch from banana bread if you need to use up ripe bananas.
I’ve read about using flax meal as an egg replacement, but I’ve never tried it before because eggs are not an issue for us. I decided to try using the flax meal this time because I thought it sounded tastier than eggs mixed with bananas and I figured the extra nutty flavor would be a bonus.
Millet Breakfast Casserole
- 2 cups cooked millet
- 3 tablespoons flax meal plus 6 tablespoons hot water
- 2 bananas
- 1 cup blueberries
- 1 teaspoon ground cinnamon
- Preheat oven to 350 degrees F.
- Beat the flax meal and water together in a large bowl. Let rest for about 5 minutes, until the mixture is roughly equivalant to the consistency of eggs.
- Mash the bananas into the flax mixture.
- Stir in the millet and cinnamon; then gently mix in the blueberries.
- Pour into a greased 8×8 inch casserole dish.
- Bake for approximately 45 minutes until the edges are browned.
Serves 4
This would be nice for a weekend breakfast, although Mike would like me to point out that it’s also good for dinner.
Last time I added 1/2 cup chopped walnuts. I completely forgot to add them this time, but they were a good addition. I think I’ll try almonds next time.
OH MY Goodness!! This is a perfect recipe for me! I love whole millet and blueberries just happen to be one of my favorite berries! I love how you didn’t use any refined flours in this, along with NO eggs!! THANK YOU! I can’t wait to try this! ;-)
Hehe. This recipe has been kicking around in my head for quite some time. I really want to make more recipes with millet. (Mike has decided it’s his favorite grain.) I’ll have to do more experimenting with the flax meal too. We shall see what I come up with. Or you can make up the recipes and I’ll reap the benefits. ;)
We are definitely trying this one. Reiley has millet for snack at school every week (Wednesday is “millet day”), so I’ve been wanting to try it at home too. The fact that it is a casserole AND involves flax to help fight the constipation that plagues my children makes this a Heffern must! I’ll let you know how it goes.
Heh, hope you enjoy it.
Do they do a different grain every day? That’s a fun idea.
Hi this recipe looks delicious but I’m on a strict anti-candida diet and can’t eat any dried fruits, just fresh apples, pears, kiwis and pinapples. Can I substitute bananas and blueberries with any of the fruits I can eat?
Well, I certainly don’t want to tell you can’t. I’m just not sure the casserole will come out. Maybe try blending some apples or pears and use that as a substitute for the bananas?
this looks absolutely delicious! however, i am only cooking for myself =) how would you suggest storing this? would it be okay to freeze? wouldn’t want any of this deliciousness to go to waste!
Hmm, if it involves bananas, we generally don’t end up with leftovers. Unfortunately, I have no clue how well it would freeze or not. Do you own a loaf pan? Maybe try making half the recipe and baking in a loaf pan, and then you’d have less to worry about.
Hi Kalinda,
I notice you did not put any sweetener in. Like honey, how does it taste.
I thought the blueberries and bananas made the casserole sweet enough. Honey certainly could be added though.
Thank you so much Kalinda. I tried it out and it was scrumptious. I will be trying it again, this time using bananas as your recipe states, but will use strawberries or goji berries instead of blue berries because I can’t find any of the latter :)
Have a lovely day and thanks so much for this delicious and healthy recipe!
Great, I’m glad to hear it worked out for you. Strawberries and goji berries both sound like nice additions.
This was great! Just wondering whether it’s supposed to end up firm like a cake or mushy…
Well, it’s been quite a while since I’ve made this one. If I’m remembering correctly, somewhere in the middle. You probably can’t cut nice even pieces, but you will be able to lift out discreet pieces.
Could I substitute brown rice instead of the millet? I have some cooked already on hand. Thanks!
I have not tried that, but I’m inclined to say that will work.
Can you substitute oatmeal instead? I would like to make this for a group gathering, and I think oatmeal would be better-accepted by those who aren’t so scrupulous about their diet.
I would think oatmeal would work since it has that gluey texture.
Thanks for the great recipe!
I was just wondering, if I do want to do eggs, how many should I use?
That amount of “flax egg” is to replace two eggs. I’ve still never tried this with eggs, but it may work with one. Maybe try one, see how well it’s binding and if it’s not enough add another?
My family is coming over Christmas morning and my Mom is gluten free and my sister is a vegetarian. Do you think this recipe can be made the night before and cooked in the morning?
Hmm, I really don’t know. The two things I’d be concerned with are 1) refrigerating the casserole overnight will probably dry out the filling some and 2) you’ll probably need a longer cooking time since the casserole will be cold instead of room temperature.
If you give a try, maybe have some maple syrup ready in case it does end up on the dry side?
delicious! And easy to make. Thankyou
Thats for the great recipe. It has me thinking about making chocolate banana breakfast muffins using leftover cooked millet.