Gluten Free Caramelized Peach Millet Breakfast Bowls
Recipes
Start off the day smart! This whole grain breakfast bowl differs from the same old cereal, fruit and yogurt with delicious caramelized peaches, warming whole grain millet, honeyed yogurt and toasted hazelnuts.
Ingredients
- 1 cup millet
- 2¼ cups water
- ¾ cup (100g) hazelnuts
For the Caramelized Peaches:
- 2 tsp. (30g) jovial extra virgin olive oil
- 2 tsbp. (36g) honey
- 4 medium ripe peaches (665g), halved and pitted
For the Honeyed Yogurt Sauce:
- ¾ cup (175g) plain yogurt
- 1 tbsp. (18g) honey
- ¼ tsp. pure vanilla extract
Instructions
- Add millet to water in a small saucepan. Bring to a boil, then cover and reduce the heat to low. Cook for 15-20 minutes.
- Preheat the oven to 350° F. Toast hazelnuts for 7-9 minutes or until fragrant. Cool then coarsely chop.
- Heat olive oil in a 10 or 12-inch skillet over medium-high heat. When oil is shimmering hot, add the honey and stir quickly to combine.
- Place peaches flesh-side down in the oil. Lower the heat to medium and cook until the bottoms begin to brown and the peach flesh softens, about 10 minutes.
- Gently flip the peaches, and continue cooking for 5 minutes. Remove from heat. Spoon onto a cutting board and slice into thick wedges (about 4 slices per half).
- In a small bowl, whisk together the yogurt, honey and vanilla extract.
- To serve: Scoop a generous portion of cooked millet into each bowl. Layer on peach slices and chopped hazelnuts, and spoon a few tablespoons of the honeyed yogurt sauce on top. Serve immediately.
