Love me some millet for breakfast. This version was cooked with cinnamon, a favorite breakfast flavor. I always make this the night before since anything with a prep time longer than 5 minutes just isn’t my bag in the AM. In the morn, I just add a splash of almond or rice milk and mic for 30 seconds. Just enough to take away that clammy fridge taste. Then I sprinkle with currants for some sweetness & sliced almonds for some crunch. Ready in under 60 seconds, my kinda meal.