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Breakfast bowl with millet, avocado and fruits

Recently, breakfast bowls have become my favorite morning food🥣💕. I like to experiment with different combinations of fruits and grains and top them with sliced almonds or crushed nuts, sprinkled with a bit of ground flax or hemp seeds and, occasionally, add more exotic ingredients, like acai powder, aronia berries or camu camu to create more unique appearance and flavor.

Smoothie bowls can be sweet or savory, depending on your mood and appetite. They are packed with superfoods, veggies, fruits and protein to properly fuel you for the day ahead. They are also full of color and really pretty, ready to brighten your day.

Combinations you can make are endless: mix veggies, fruits, nuts, seeds, grains, eggs, fish and meat, even mushrooms, depending on what you prefer. It could be a great fun to create your own bowls, changing the ingredients as the seasons change. In spring and summer, we usually crave lighter and cooler foods with plenty of raw ingredients, in fall and winter we need more cooked, warming and comforting dishes. The breakfast bowls can be easily adjusted to each season, any weather or mood.

The mix of good and healthy ingredients makes them wholesome, nutritious and, unless you make them huge and use a lot of fat, not high in calories. Moreover, they can energize you for at least 2-3 hours of the busy day ahead. I try to keep the breakfast light because in the morning, our digestive system is not at its maximum strength yet and not ready to break down and absorb nutrients from a heavy meal – it reaches its highest potency later, at a lunchtime – that’s why lunch should be the largest meal of the day.

Although in this recipe I used millet, it can be replaced with any grain, such as: oats, buckwheat, quinoa, rice, amaranth, or a combination of two or three different grains mixed together, depending on what you like and what serves you best. I copiously topped the millet with fruits because the breakfast is the best meal to include them – at this time we can absorb the maximum nourishment from fruits.

It is summer and the produce abundance is at its peak, so choosing the ingredients for this bowl, I decided – the more and brighter, the better. A combination of various fruits or fruits and veggies will make this dish nutrient-rich and amazing in taste 🥑🍒.

Plain cooked millet formed in a square with a large cookie cutter.

If you like to be creative and play with food to artistically arrange it on the plate, the bright and colorful fruits 🍍🍓 will provide many options for unique presentations. Just for fun, I used a square shaped large cookie cutter to form the cooked millet into a square. In the picture above it looks plain and unattractive – the toppings made the dish come to life.

For toppings, you can use various combinations of your favorite fruits and veggies. Slice or chop them, then layer them in imaginative ways to bring out their shapes and colors. To give your combinations the finishing touch, sprinkle them with seeds or nuts and, if you like, with a few petals of edible flowers🌺🌼.

Edible flowers and some of the fruits used for this breakfast bowl.


  • 11/2 cup millet, cooked and fluffed
  • 1 avocado, sliced
  • 2 – 3 ripe peaches
  • 1/2 cup tart cherries
  • 1/2 cup blueberries
  • 1/4 cup red currants
  • 2 tsp agave nectar or honey
  • 1 tbsp clarified butter, coconut or olive oil
  • 1/4 cup sliced almonds, toasted
  • 1/2 tsp turmeric, optional
  • pinch of salt
  • 2-3 edible flowers, optional

Divide the millet and other ingredients between two bowls – about 3/4 cup of millet per bowl. Add coconut or olive oil (or clarified butter), honey or agave nectar, salt and turmeric to the millet and stir well. You can shape the grains into a shape of your choice using a cookie cutter and a spoon. Place your favorite fruits on top of the millet and sprinkle with toasted almonds. You can also decorate the bowl with a few petals of edible flowers.

Millet shaped with a round cookie cutter topped with a variety of fruits, toasted almonds and edible flowers.

Tip: Millet can be cooked a day before and warmed up before breakfast with about 1/8 cup of water. Bring the mixture to a simmer, turn off the heat after about 45 seconds. Cover and let it sit for about 5 minutes Fluff it up with a fork.

Warning: Millet contains goitrogens, substances that suppress thyroid activity and is not recommended for people with hyphothyroidism.



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