This used to be one of my son’s favorite breakfasts. But I think he had it a little too often, and became tired of it. One of these days I’ll try him on it again, since he’s probably forgotten about it!
1/3 c. hulled millet
3/4 c. coconut milk
1 1/4 c. water
1/2 tsp. ground cinnamon
1/2 tsp. corn-free vanilla extract
pinch of salt
Place all ingredients in saucepan. On medium heat, bring to a boil. When it comes to a boil, reduce heat to low and simmer for 15 minutes, covered. Remove cover, and cook approximately 5 minutes more, until thickened. Stir in some dried cranberries or raisins, or maple syrup or honey, if desired. Serves 2.