Cookie Dough Breakfast Cereal


Cookie Dough Breakfast Cereal? Intrigued? How could we not be? Whole grain millet and a handful of cashews are set to soak overnight. The next morning is when the cookie magic happens!


This article first published March 12, 2016.

Cookie Dough Breakfast Cereal, go ahead, indulge.

Feeling the need to change your breakfast routine up? Then give this whole grain Cookie Dough Breakfast Cereal a whirl. It was inspired by a Creamy Millet Hot Cereal over at Meaningful Eats.

The making of this Cookie Dough Hot Breakfast Cereal starts then night before. Millet and your choice of nuts are soaked overnight and then rinsed, blended and cooked in the morning. The result is a very smooth (almost baby food-like) porridge. If you love sticky oatmeal, you’ll likely be a big fan of this breakfast bowl. Half of our family loved the super-smooth texture, the other half not-so-much. The next time I make this I think I will experiment with pulsing the millet and nuts in the blender to achieve a coarse meal—versus blending it super-smooth. This may give the other half of the family a more agreeable texture.

I used Bob’s Red Mill Millet, 28oz Bob’s Red Mill Whole Grain Millet and Enjoy Life Chocolate Chips.


Cookie Dough Breakfast Cereal? Intrigued? How could we not be? Whole grain millet and a handful of cashews are set to soak overnight. Then next morning is when the cookie magic happens!

Cookie Dough Breakfast Cereal

Serves: 4-6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


3/4 cup whole grain millet
1/3 cup raw cashews (or nut of choice)
1/2 teaspoon apple cider vinegar
3 tablespoons butter or other healthy fat
2-4 tablespoons coconut sugar or brown sugar
2 teaspoons gluten free vanilla extract
1/2 heaping teaspoon baking soda
1/4 heaping teaspoon salt
Walnuts or pecans, chopped
Non-dairy chocolate chips
Non-dairy milk


The Night Before:
Place the millet and cashews in a bowl and cover with water. Stir in the apple cider vinegar. Let sit overnight.
In the Morning:
Drain and rinse the millet and cashews. Place into the carafe of a high-speed blender along with 4 cups of water, butter, sugar, vanilla extract and baking soda. Blend until smooth.
Pour mixture into a large saucepan and cook over medium heat, whisking constantly. Cook until porridge thickens. Reduce heat to low and continue to cook, stirring occasionally, for 5 minutes.
Serve warm with 1-2 tablespoons each of walnuts and chocolate chips, and a drizzle of milk.


More Good Stuff


Rebecca @ Strength and Sunshine August 23, 2016 - 11:25 am

Now that’s a fun breakfast bowl! Love millet!

Alexa August 23, 2016 - 6:25 pm

Rebecca, I have a lot to learn on how to use these grains in forms other than ground in to flour. I’ve made some hot cereals out of whole grain teff. Quite nutty, quite interesting.

amanda -runtothefinish August 23, 2016 - 11:52 am

Everything about this sounds dreamy, except for once I can lick the bowl and spoon totally guilt free!

Alexa August 23, 2016 - 6:23 pm

Yes, yes, YES. Totally guilt free.

Cricket Plunkett August 23, 2016 - 12:41 pm

Those pictures are stunning and the recipe sounds delicious!

Alexa August 23, 2016 - 6:23 pm

Thank you Cricket!

Kelly @ TastingPage August 23, 2016 - 2:43 pm

Now THAT’S how you should start your day. Love it!

Alexa August 23, 2016 - 6:22 pm

I think so, too!

Laila August 23, 2016 - 7:22 pm

Gorgeous shots! And you had me at cookie dough!! Have you tried using another nut other than cashews and have had equal or similar success?

Alexa August 24, 2016 - 11:46 am

Thanks Laila! I have not tried other nuts yet, but am certain almonds would work … maybe even a little pumpkin seed or coconut?

Alisa Fleming August 23, 2016 - 8:57 pm

You really know how to merge healthy “new” foods with old comforts Alexa. I adore millet and definitely see this breakfast in my future.

Alexa August 24, 2016 - 11:44 am

Why thank you Ms Alisa! I suppose I do have a think for comfort food but still want to fit in my jeans.

Lauren Gaskill August 24, 2016 - 10:52 am

I LOVE cookies and I love everything about this! Making soon and pinning!

Alexa August 24, 2016 - 11:43 am

I thought there would be some who could not resist the cookie for breakfast thing! 🙂

Nutrimom August 24, 2016 - 1:27 pm

OHHHH MY GAWHHHH!!!!!!!! Yes, just yes!!

Elle @ Only Taste Matters August 24, 2016 - 1:29 pm

Oh yeah. That is breakfast perfection right there. Now that would get me out of bed!

Alexa August 24, 2016 - 2:37 pm

Oh Elle, it’s been REAL hard this week. Back to school has laid me flat. It takes all I have in me to get out of bed in the morning! Imagine my poor kids. Maybe this cereal is in order.

Georgianna August 25, 2016 - 10:41 am

What a unique recipe. Does the apple cider vinegar alter the taste a lot or is it subtle?

Alexa August 25, 2016 - 11:44 am

Great question! I soak grains with a splash of vinegar. It helps breakdown the difficult to digest phytates. Acid mediums (like vinegar or lemon juice) initiate the culturing/fermenting process that enables phytase be released. At the end of soaking I rinse the grains of the vinegar and soaking water.

Angela September 15, 2016 - 9:57 am

I know that millet is high in goitrogens and that they do not decrease with cooking like other foods tend to do…does the soaking help reduce that at all…or does anything help with that? I don’t eat millet regularly; so, it’s not an issue really…I just tried to look into it and couldn’t find anything and just thought I’d ask.

Alexa September 15, 2016 - 2:43 pm

I can’t speak to thyroid conditions and goitrogens, however did like the last paragraph in this article .

When I soak grains I soak them just to reduce the phytic acid (

Sorry I can’t be of much more help 🙂

Sharon @ What The Fork Food Blog August 25, 2016 - 12:12 pm

This sounds delicious! And your pictures are amazing!!

Angela December 6, 2016 - 9:52 am

I can’t get enough of this. I literally crave it. I LOVE it. Thank you for figuring out how to make this bowl of awesomeness!

-this comes from a very picky eater

Alexa December 9, 2016 - 2:09 pm

Angela, that is so great … and from a picky eater no less 🙂 At some point here I will post a white bean cookie dough dip … so stay tuned! Thanks for dropping in. xo

Michelle Hastie Thompson June 1, 2021 - 9:33 am

What a fun twist on breakfast with what some would think of as a dessert!


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