Jenny at Sugar and Spice and my Gluten-Free Life recently wrote about breakfast and her quest to find the best replacement for instant oatmeal. I am a big oatmeal fan, but unfortunately have discovered that I can't eat more than half of a cup (of the certified gluten-free kind) at a time without feeling ill (in the celiac/gluten intolerance world, it's still questionable whether oats are acceptable), so I'm in the market as well to find a replacement. After a few failed attempts to find that perfect warm dish of goodness, she came upon Bob's Red Mill Gluten-Free Mighty Tasty Hot Breakfast Cereal. I'm a fan of this stuff as well, but like a little variety in my mornings, so again on a note from my super-intelligent sis, I played around with some millet. 
And out came delicious goodness. I adapted a recipe that I found on recipezaar to my liking and what do you know, a warm breakfast that outshines my long foregone oats.
Millet Porridge (gluten-free, dairy-free, vegan)
serves 4 for breakfast
3/4 cup dry millet
1 1/2 cup water
1 cup almond milk (or cow's, hemp, rice...)
1 teaspoon cinnamon
1 teaspoon vanilla
pinch salt
Topping
dried cranberries (or dried apricots, coconut, raisins...)
pecan halves (or almonds, walnuts...)
maple syrup (or honey, agave...)
more almond milk if reheating
In a saucepan combine the millet, water, almond milk, cinnamon, vanilla and salt. Bring to a boil and reduce to a light simmer and cover. Cook for 25 minutes and remove from heat and serve. Top with whatever you like, but I'm partial to a little maple syrup, dried cranberries and pecans.
It stays well in the refrigerator for a week; when re-heating, be sure to add a bit more almond milk until you reach your desired consistency.
