Reprinted from The Blood Type Diet Website (

Fruit filled Millet Breakfast Squares
Contributed by: nowishow - ConnieAdded: Mar 06, 2009 at 02:05 PM


Great for a grab and go breakfast or snack. Make the night before. Lasts for 3 or 4 days in the fridge.


  • 1 cup Millet (rinsed)
  • 3 cups water
  • 1/4 cup maple syrup (honey or agave)
  • 1/4 teaspoon sea salt
  • 3/4 cup nuts or seeds
  • 1 1/2 cups dried fruit (Pineapple, cranberry, apple etc.)
  • 3 teaspoons lemon zest
  • 4 Tablespoons Lemon juice
  • 3/4 cup water
How to make it:
  1. Put filling ingredients in a pot and cook (covered) on medium/low heat until it looks like jam, 30 45 minutes.
  2. Break up the fruit as it cooks, add water as needed.
  3. Cool
  4. Preheat oven to 350
  5. Heat a non-stick fry pan
  6. Add rinsed millet
  7. Stir millet for about 1-2 minutes to dry/cook it
  8. Add millet and water to pot.
  9. Bring to boil, lower heat.
  10. Simmer covered 15-20 minutes until most of the water is absorbed
  11. Remove from heat
  12. let sit for 5-10 minutes
  13. Gently stir in maple syrup and salt
  14. Spread half of the millet mixture in an 8 x 8 greased (with ghee or oil) baking pan
  15. press down firmly
  16. Top mixture with half the nuts or seeds
  17. spread all of the filling
  18. Sprinkle the rest of the nuts on top of the filling
  19. Spread the rest of the millet and press down lightly
  20. Bake for 20 minutes or less
  21. Cool and serve
  22. Leftovers must be refrigerated and will last 3-4 days
  23. Makes 8 servings
    Variation sprinkle a thin layer of Ezekiel cereal in the pan first before the millet