Cold weather calls for a hearty breakfast. Cold holiday weather calls for something even more special. Something filling, yet a little bit sweet perhaps… Something like my Vegan Maple Bacon Morning Millet!
Yes, yes. More millet.
Being from New Hampshire, a love of maple syrup is deep in my bones. I remember cold spring afternoons when I was little, sneaking through the woods, dipping my finger into the large buckets of sap the farmers down the road were collecting. Although never as sweet and thick as the syrup it would later become, the sap was still delicious- just a hint of the sweetness I craved. They had a sugaring shack at the end of the road, a tiny little cabin leaking steam all day long while they made the syrup. I’d hang around outside, equal parts trying not to be seen and hoping to be be invited in (yes, I was a creepy child). Once inside, it was like a sugary heaven. I remember being given small cups of the syrup to sip, and bits of candy.
(Yes, I’m so old that I grew up in a time where it was actually safe for a child to take candy from adults she didn’t really know.) Often times they’d even give me a ride back up the hill to my house, either on the back of a horse or sometimes a tractor. (Yes, I’m really from the country!)
This breakfast is pretty quick to make, and reheats very well. I made it one Sunday morning and enjoyed the leftovers for breakfast at work the next few days. The bacon is cooked in a little bit of syrup, giving it a crispy, almost “candied” texture. And the fruit makes the whole dish. Don’t skip the fruit!
- 1 1/2 cups non dairy milk
- 1 cup water
- 1/2 cup maple syrup
- 1 cup millet
- 1/2 teaspoon cinnamon
- 1/4 teaspoon of salt
- 5-6 pieces of vegan bacon (I prefer smart bacon for this)
- Non-stick spray
- Extra maple syrup and salt for cooking the bacon
- Fresh fruit, chopped
- Combine milk, water, and syrup in a medium sauce pan and bring to a boil. Stir in the millet and seasonings. Reduce heat to low and simmer, covered, for 15-20 minutes. Stir every few minutes. You want a porridge consistency, so add more milk or water if the grains aren't soft yet, and continue to simmer.
- Heat a pan over medium, and coat with non-stick spray. Lay out the bacon strips and drizzle with just a touch of the maple syrup and a pinch of salt. Cook for a few minutes, then flip. Add a touch more syrup and salt. Cook a few more minutes, until crisp. Remove and place on paper towels, then chop into bite-sized pieces.
- When the millet is done, top with bacon and fresh fruit, and serve hot!
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