Millet breakfast bake with pear and pistachio

A grain with a toasty edge

Millet has a mild, slightly nutty flavour and remains distinct as individual grains in this oven bake. That makes this breakfast different from porridge: the inside turns soft, while the top can become drier and golden brown. Rinse the millet first in a fine-mesh sieve to remove loose starch and any dust. Then drain it well so the milk ratio doesn’t change without you realising.

The milk, cinnamon and lemon zest flavour the millet as it cooks. The lemon doesn’t make the dish sour, but keeps the aroma of the cinnamon and the sweet pear bright. A little honey subtly sweetens the grains; a thin layer of brown sugar on top helps them colour. Use a shallow baking dish so there’s plenty of surface area to toast. Millet absorbs liquid, but ovens vary: check towards the end that the grains are tender, and add a splash of warm milk if the dish already looks dry.

Add the pear just before serving. That way, ripe fruit stays juicy and fresh instead of softening as it bakes. Pears are widely available in the Netherlands, especially in autumn and winter, but above all choose one that’s ripe and still firm enough to slice. A squeeze of lemon juice keeps the slices from discolouring too quickly and provides a fresh counterpoint to the warm, creamy millet.

Pistachios add a salty, crunchy bite. Chop the nuts coarsely so they don’t disappear among the grains. No pistachios to hand? Almonds or hazelnuts also add crunch, though the flavour will change. For a dairy-free version, use unsweetened oat drink; it usually browns less than cow’s milk, so be sure to check that the dish is cooked through. Adjust the honey if your drink is already sweetened.

You can assemble the dish ahead of time and keep it covered in the fridge until you’re ready to bake it. Allow extra oven time if baking it straight from the fridge, and check that the centre is piping hot. Store leftovers covered in the fridge and reheat gently with a splash of milk to make the millet creamy again. Serve warm or at room temperature with yoghurt; the cool, slightly tart spoonful completes the contrast with the toasted crust and sweet pear.