Millet Breakfast Bowl with Roasted Apricots
Makes 4 serves
½ cup caster sugar
1 tsp vanilla bean paste
½ tsp ground cinnamon
1 ½ cups millet, rinsed and drained
2 tbsp Bertolli Classic Olive Oil
Pinch sea salt
Milk, Greek yoghurt and pepitas, to serve
Preheat oven to 180ºC (160ºC fan). Line a large baking tray with baking paper. In a bowl combine sugar, vanilla and cinnamon with ½ cup water. Mix well then add apricots and toss to coat. Transfer apricots to the prepared tray and roast for 15-20 mins until they just begin to soften and collapse and become stiicky.
Meanwhile, combine millet, olive oil and salt in a large, microwave-safe bowl. Cover with plastic film then microwave on medium for 20 mins or until the grains are soft and fluffy and all the water has absorbed. Allow to cool slightly before fluffing with a fork to separate grains.
Divide cooked millet between 4 serving bowls. Top with a small amount of milk. Divide apricots between the bowls then spoon over a generous dollop of Greek yoghurt and a shower of pepitas.