Baked Millet with Apples and Cinnamon Recipe
This is a sweet bake that can be both a dessert and a warm breakfast on a chilly morning. Millet, apples, and cinnamon bring to mind apple pie, but in a lighter, less sweet version. In many Polish homes, dishes like this appear as a way to use up cooked millet from the previous day.
This bake combines the taste of apple pie with homely millet, so it fills you up like a proper breakfast while still giving dessert-like pleasure without excessive sweetness. Delicate, slightly nutty millet, soft apples, and cinnamon create a warming combination that fits perfectly with the Polish habit of turning leftovers into something new. It’s also a good way to get children used to millet – it tastes familiar yet is lighter than traditional cake.
Chef's tips
Be sure to rinse the millet well with boiling water until the water no longer smells bitter – it really makes a difference to the final flavor. Add the eggs to the millet when it’s only slightly warm, not hot, so they don’t set too early and form lumps. If the top browns too quickly while baking, loosely cover the dish with aluminum foil for the last 10 minutes.
How to serve
It tastes best warm with a spoonful of thick plain yogurt or sour cream to balance the sweetness of the apples. For a morning portion, pair it with a mug of milky coffee or tea with lemon, and as a dessert after dinner – with a glass of apple or dried fruit compote. It’s perfect for autumn and winter weekends when everyone is at home and you can serve it straight from the oven for a shared, late breakfast.
Ingredients
- millet groats dry - 180 g
- milk cow’s or plant-based - 500 ml
- apple medium, preferably slightly tart - 4 piece
- egg - 2 piece
- sugar or honey - 3 tablespoons
- cinnamon ground - 1.5 teaspoons
- raisins optional - 40 g
- butter for the dish and on top - 20 g
- breadcrumbs for dusting the dish - 1 tablespoon
- salt - 1 pinch
Preparation
- Rinse the millet several times in a sieve under hot water to remove bitterness. In a pot, bring the milk with a pinch of salt to a boil.
- Pour the millet into the boiling milk, reduce the heat, and cook for 12–15 minutes, stirring often, until the millet absorbs most of the liquid and is soft. Set aside to cool slightly.
- Preheat the oven to 180°C (top and bottom heat). Grease a baking dish with butter and dust with breadcrumbs.
- Peel the apples (if you like), remove the cores, and slice thinly or cut into small cubes.
- In a bowl, whisk the eggs with the sugar until slightly frothy. Add the cinnamon and mix.
- Add the egg mixture, raisins, and half of the apples to the slightly cooled millet. Gently mix to combine the ingredients.
- Transfer the mixture to the baking dish and smooth the top. Arrange the remaining apples on top, pressing them lightly into the millet.
- Dot the top with small pieces of butter. Place in the preheated oven and bake for 25–30 minutes, until the top is golden and the mixture is clearly set.
- After removing from the oven, leave to rest for 10 minutes so the bake can firm up slightly. Serve warm or at room temperature.
Storage
Store portions in an airtight container in the fridge for up to 2 days. Reheat gently in the oven or microwave; if it seems a bit dry, add a spoonful of milk or yogurt when serving.
