A whole grain dessert that’s easy to make and easy to eat!

Recipe adapted from Arrowhead Mills and Whole Grains Council by Local Dietitian, Rachel Alves

Serves: 6


4 c. low fat milk (or non-dairy milk substitute)

1/8 c. unsweetened cocoa powder

3/4 c. whole millet (such as Arrowhead Mills brand)

1/2 c. honey

1/4 c. maple syrup

1 tsp. cinnamon

1 tsp. pure vanilla extract

1 tsp. sea salt

1 c. coconut flakes (unsweetened)


Preheat oven to 350 ° and spray a 1.5 qt. (medium-sized) baking dish with cooking spray.

Heat milk and cocoa powder in a large saucepan over medium-high heat and whisk just until scalded (be sure not to boil).  Stir in the rest of the ingredients until well-blended and pour into the prepared baking dish.

Bake for 1 to 1.5 hours or until the millet is tender.  If too dry, you may add more milk until desired consistency is reached.


Note: May also be topped with fresh whipped cream or non-dairy alternative for a richer treat.