- Combine 1 cup of millet with 3 cups of water in a medium saucepan. Add a hefty pinch of salt and a quarter (¼) teaspoon cinnamon to the mix. Bring to a boil over medium-high heat, giving it the occasional stir.
- Once your millet reaches the boil, reduce the heat to low and cover the pot. The millet will need to simmer for +/- 18 minutes, until all the water is absorbed.
- When the millet has absorbed all the water in the pan, add 1 cup of your milk of choice. Stir in 3 tablespoons of agave (honey or maple syrup will also work) as well as ¼ cup unsweetened applesauce.
- When everything is combined, raise the heat to medium-low and simmer, uncovered, for about 10 minutes. The porridge is done when the millet is soft and creamy.
- Allow your millet to cool for a few minutes before serving. Top with chopped fresh fruit, a drizzle of maple syrup (alternatively honey or agave), and a sprinkle of cinnamon sugar.
Enjoy! Leftover porridge can be stored in an airtight container and refrigerated for up to 5 days, or frozen for 3-4 months.