Name: Baked Maple Pecan Breakfast Grains
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 generous servings
Cuisine: American
Ingredients: 100 g stone-ground grits; 100 g millet; 2 g ground cinnamon; 2 g kosher salt; 400 ml water; 400 ml unsweetened almond milk; 60 ml maple syrup; 5 ml vanilla extract; 50 g pecans; 20 ml maple syrup

Equipment

2-quart baking dish

or 8x8 inch square baking pan

Heat-proof measuring jug

or Medium mixing bowl

Whisk

Fine mesh sieve

Ingredients

4 servings

Dry Grains & Spices

100 g stone-ground grits
100 g millet, thoroughly rinsed and drained
2 g ground cinnamon
2 g kosher salt

Liquids & Flavorings

400 ml water, rapidly boiling
400 ml unsweetened almond milk
60 ml maple syrup
5 ml vanilla extract

Toppings

50 g pecans, roughly chopped and toasted
20 ml maple syrup

Nutrition (per serving)

345

Calories

Protein

55g

Carbs

11g

Fat

Fiber

14g

Sugar

273mg

Sodium

Method

Preheat your oven to 190°C (375°F) and lightly grease the interior of a 2-quart baking dish.

Measure the stone-ground grits, rinsed millet, ground cinnamon, and kosher salt directly into the prepared baking dish.

In a heat-proof measuring jug, whisk together the boiling water, unsweetened almond milk, maple syrup, and vanilla extract until uniform.

Carefully pour the hot liquid mixture over the dry grains in the baking dish. Stir thoroughly to ensure there are no dry clumps trapped in the corners.

Bake the casserole uncovered on the middle rack for 35 to 40 minutes, checking halfway. The bake is complete when the liquid is mostly absorbed and the grains feel tender.

40mLook for: Surface is slightly golden and the liquid has fully absorbed into the grainsFeel: A spoon inserted into the center meets soft, tender grains rather than hard kernels

Remove the baking dish from the oven. Garnish the top evenly with the chopped pecans and drizzle with the reserved 20ml of maple syrup.

Rest the casserole for 5 to 10 minutes before serving. This brief cooling period allows the residual starches to set and thickens the texture perfectly.

5mLook for: The pudding pulls away slightly from the edges and holds its shape nicely on a spoon

Chef's Notes

Rinsing millet through a fine mesh sieve before baking removes its natural saponin coating, which can otherwise impart a slightly bitter or soapy taste to the finished dish.
Using boiling water to initiate the bake is a vital technique. It kickstarts the gelatinization of the cornmeal, ensuring the grits cook fully and evenly without remaining chalky in the center.
Stone-ground grits are essential for this recipe; instant or quick grits will turn to absolute mush during the long baking time required by the millet.
To adjust the consistency for a thinner, more porridge-like result, increase the almond milk by 100ml. For a sliceable breakfast bake, allow it to cool completely.