Yields 6 (5.4 oz)
1 1/4 cup water
1/2 cup dry, whole millet
1 (14oz) can lite coconut milk
2 Tbsp. honey (or liquid stevia to taste)
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1/4 tsp. cloves
1 tsp. vanilla extract
1/2 cup raisins (or substitute goji berries, etc.)
Boil 1 1/4 cup water. Add millet. Simmer on low for 25-30 minutes, until liquid is absorbed. Let cool 5 minutes then fluff with a fork.
In separate saucepan, combine cooked millet and coconut milk. Simmer over medium heat for 15-20 minutes until mixture has thickened. Remove from heat.
Stir in honey, nutmeg, cinnamon, cloves, vanilla, and raisins. Serve warm.
(NOTE: You can cook millet in bulk and freeze for a quick breakfast. If using already cooked, plain millet, use 1 1/2 cups for this recipe.)
This breakfast recipe made as is freezes well, too.