Cherry and Millet Yogurt Parfaits are layered with a lightly sweetened honey cherry compote, creamy greek yogurt, crunchy toasted millet and roasted pistachios. They’re perfect for an easy, make-ahead breakfast or snack that you can grab as you go!
Are you thinking this sounds like a recipe made for birds? You’re not alone. A lot of people, especially in the US, associate millet with bird food. When really, like quinoa and amaranth, it’s an ancient grain that’s been around for thousands of years, and it’s a staple in many homes around the world. While these tiny yellow seeds have a lot of uses for animals, millet is actually a versatile and delicious whole grain (technically a seed) full of amazing health promoting nutrients. Not only is it a great source of fiber, it’s also rich in copper, manganese, phosphorus, and magnesium. And since it offers such a nutrition punch, it’s often recognized for it’s heart healthy benefits. So don’t let the birds keep this delicious nutrient dense grain to themselves. Have some fun by adding a little variety to your meals with these seedy little gems. And if you’ve never cooked with millet before, start off with these incredibly easy Cherry and Millet Yogurt Parfaits. They’re so simple and so good!
How to Make Cherry & Millet Yogurt Parfaits
- Start by pitting your cherries: Either use a cherry pitter, such as this OXO Cherry Pitter, or if you don’t own a pitter, use a pairing knife to slice in half and then pluck out the pit. You could also try one of these creative cherry pitting techniques.
- Cook the cherries: Add the pitted cherries, honey and lemon juice to a small saucepan. Bring to a simmer and cook on low for about 20 minutes. Occasionally mash the cherries with a fork, or the back of a spoon, or a potato masher to break them down. The liquid should thicken up some as it cooks. Once cooked and the syrup coats the back of a spoon, remove from the heat, and stir in the vanilla and pinch of salt. Cool to room temp.
- Toast the millet: There are a couple methods for toasting millet. Either spread the millet in a large dry skillet. Cook over medium heat for about 3 to 5 minutes. Make sure to move the millet around by constantly shaking the pan to prevent uneven cooking and burning. Or, the other method is to bake them at 400 degrees for about 7 to 10 minutes. Just spread to millet out on rimmed baking sheet, place in the oven and stir the millet around a few times to ensure even baking.
- Assemble the parfaits: Distribute half of the greek yogurt to the bottom of a few serving glasses or jars. Use half of the cherry mixture to spoon a layer of cherries over the yogurt. Then divide half the toasted millet between each parfait. Use the remaining yogurt and cherries to add another layer. And then top with remaining millet and roasted pistachios. Either enjoy as is or serve with additional honey for a little more sweetness.
What Else Can you Do With Millet?
- Add toasted millet to salads for some crunch or add cooked millet to a salad for a plant-based protein boost.
- Mix up your morning oat porridge with a bowl of warm cooked millet or a combination of steel cut oats and millet. Just add some milk, cinnamon, maple syrup and fruit for a filling breakfast.
- Enjoy it in place of rice as a side-dish. Just cook it in a little low-sodium broth for some added flavor.
- Use cooked millet as a based for a grain bowl. Top with some cooked veggies and a protein for a balanced meal.
- Try puffed millet in these Chewy Almond, Coconut & Cherry Bars bars or toasted millet in these 5-Ingredient Homemade Granola Bars.
If you make these Cherry & Millet Yogurt Parfaits make sure to leave a comment or give it a rating! And if you’re into taking photos of your food (like me), be sure to give me a tag on Instagram!
Cherry & Millet Yogurt Parfaits
- Prep Time: 15 Minutes
- Cook Time: 20 Minutes
- Total Time: 35 minutes
- Yield: About 4 to 5 Parfaits
- Category: Breakfast
- Cuisine: American
Ingredients
For the cherries:
1 lb. fresh black cherries, pitted (about 3 cups)
1 Tbsp. honey
1 lemon, juiced
2 tsp. vanilla
Pinch of salt
Remaining parfait ingredients:
3 c. plain greek yogurt
1 c. millet
1/2 c. roasted pistachios, chopped
Honey, optional
Instructions
To make the cherries, add the pitted cherries, honey, lemon juice in a small saucepan. Bring to a simmer over medium high heat. Simmer over low for about 20 minutes, occasionally smashing with a fork or a potato masher until macerated. Remove from the heat, stir in vanilla and salt. Let cool to room temp.
To toast the millet, spread them in a large dry skillet. Cook over medium heat and toast for 3 to 5 minutes until fragrant and just lightly browned. As the millet toasts make sure to shake the pan and stir throughout to prevent the grains from cooking unevenly and burning. Alternately, you can toast them on a rimmed baking sheet in the oven at 400 degrees for about 7-10 minutes, stirring and shaking the pan periodically.
To assemble the parfaits, layer the greek yogurt, cherries, millet and pistachios into glasses. Serve with additional honey and top with fresh cherries, if desired. Enjoy!
Notes
To make these parfaits ahead of time as part of meal prep, layer the yogurt and cherries in sealable storage containers or glasses you can cover with plastic wrap. Top with millet and pistachios when ready to serve. This will help maintain the crunchy texture of the millet and pistachios.
Keywords: Breakfast Parfait, Parfait, Cherries, Summer, Cherry Parfait, Greek Yogurt, Millet, Pistachio, Snack, Honey, Breakfast, Whole Grain, Ancient Grain, Vanilla, Meal Prep, Make-Ahead
