Baked Millet Casserole with Apples and Cinnamon Recipe
Baked millet casserole with apples and cinnamon is a sweet yet healthy dish that’s often served in Poland for breakfast or as a light dessert. It smells like apple pie, but instead of pastry you get delicate millet – something between rice pudding and a baked custard.
This casserole turns simple millet into a comforting, apple pie–scented dish that’s both nourishing and satisfying. It’s naturally sweetened, easy to reheat, and works equally well as breakfast, dessert, or a snack.
Chef's tips
For the best texture, don’t overcook the millet – it should be soft but not mushy before baking. If you use very sweet apples, reduce the amount of added sugar or honey. Soak the raisins briefly in hot water or a little juice to make them plumper and juicier.
How to serve
Serve in generous squares with yogurt, cream, or vanilla sauce. It pairs nicely with fresh fruit on the side, such as berries or sliced pears, and a cup of coffee or tea.
Ingredients
- millet groats - 150 g
- milk dairy or plant-based - 500 ml
- water - 100 ml
- apples medium, preferably slightly tart - 3 piece
- raisins optional - 40 g
- honey or sugar to taste - 3 tablespoons
- ground cinnamon - 1 teaspoon
- butter for greasing the dish and for the top - 20 g
- salt - 0.25 teaspoon
- breadcrumbs for dusting the dish - 1 tablespoon
Preparation
- Rinse the millet several times under hot water in a sieve to remove any bitterness.
- Pour the milk and water into a pot and add a pinch of salt. When the liquid comes to a boil, add the millet, stir, reduce the heat to low, and cook covered for 12–15 minutes, until the millet absorbs most of the liquid and is soft. Stir occasionally to prevent sticking.
- Preheat the oven to 180°C (top and bottom heat). Grease an ovenproof dish with butter and dust it with breadcrumbs.
- Peel the apples, remove the cores, and slice thinly or cut into small cubes.
- Add the honey or sugar, cinnamon, and raisins to the still-warm millet. Mix thoroughly. Taste and add more sweetener if needed.
- Arrange half of the apples on the bottom of the baking dish. Spread all the millet over the apples and smooth the top with a spoon.
- Place the remaining apples on top of the millet. Dot the surface with small pieces of butter.
- Put the dish into the preheated oven and bake for 25–30 minutes, until the apples on top are lightly browned and the casserole is fragrant.
- After removing from the oven, let the casserole rest for 5–10 minutes so it can set slightly and be easier to slice. Serve warm or at room temperature.
Storage
Zapiekankę przechowuj w lodówce, najlepiej przykrytą folią lub w pojemniku. Możesz ją mrozić w porcjach. Podgrzewaj w piekarniku lub mikrofalówce, możesz dodać łyżkę mleka, aby była bardziej wilgotna.
