Vegan millet and cinnamon bake

A warm bake made with millet, grated apples and Ceylon cinnamon, topped with flaked almonds – a dessert that also works as a sweet breakfast.

At a glance

• Serves 4
• Prep time: 15 min
• Cooking time: 30 min
• Total time: 45 min
• Calories: 280 kcal per serving
• Protein: 6 g
• Fat: 5 g
• Carbs: 50 g

Ingredients

• 150g millet
• 400ml oat milk
• 2 apples
• 3 tbsp maple syrup
• 2 tbsp flaked almonds
• 1 tsp cinnamon

Method

You’ll need: oven · saucepan · baking dish · sieve · grater

1. Rinse the millet with hot water, leave it to drain and bring it briefly to the boil with the oat milk in a saucepan.
2. Leave the millet to swell over a low heat for 15 minutes.
3. Preheat the oven to 180 °C (160 °C fan) and coarsely grate the apples.
4. Mix the apples, maple syrup and cinnamon into the warm millet porridge.
5. Spoon everything into a baking dish, sprinkle with the flaked almonds and bake for 30 minutes.

Good to know

A warm pudding dream straight from the oven. The combination of millet, apples and almonds is lovely and warming.

Swaps

Apples → pears (for a softer filling). Oat milk → soya milk (adds protein; contains soya). Flaked almonds → chopped walnuts (contain omega-3 fatty acids).

Cooking tips

If the bake browns too much in the oven, cover it with baking paper halfway through the baking time.

Storage

Tastes excellent the next day, either reheated or simply cold.

Allergens

Contains almonds (tree nuts). Oat milk contains gluten unless it's certified gluten-free.

Dairy-free recipes