Reviewed: May 26, 2012

This wasn't a "knock your socks off" recipe for me but I still gave it 5 stars because it's simple, creative, healthy, and delicious! I don't use soy so heated up 4 cups of coconut milk with 1 1/2 cups of water and used that instead. Other than that I made the recipe as directed. I can't wait to try it again with the addition of some cinnamon or pumpkin pie spice....possibly a rum extract instead of vanilla. I read another review that included dried fruit such as blueberries....that sounds delicious to me and I'll probably try that as well! Thank you for giving us a delicious recipe that uses a very healthy underused grain!

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Reviewer:

Jamie

Cooking Level: Intermediate

Living In: Simi Valley, California, USA

Reviewed: May 21, 2012

I just made this in a water bath in the crockpot over night. It worked really well! I cut the water down to 4 cups, and cooked about 8 1/2 hours. I did soak my millet during the day before.

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Reviewer:

hfarnz

Reviewed: Apr. 6, 2012

This recipe needs no improvement.:-) The only thing I changed (other than changing the serving size to 12 for the size of my family) was using a can of coconut milk instead of the soy milk, because we avoid soy. The recipe cooked perfectly, and all 9 of us enjoyed it. I will be making this again and again! My children are thrilled to have another alternative to oatmeal. I used unsweetened coconut milk and unsweetened coconut, and we all thought this recipe was quite sweet enough as it was; the dates are enough to sweeten it nicely.

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Reviewer:

Ruth

Cooking Level: Expert

Living In: Milton, Wisconsin, USA

Reviewed: Jan. 1, 2012

My New Years resolution is to eat healthier so I tried this for breakfast this morning. It was wonderful. I used unsweetened coconut so i added about 1/8 cup of agave nectar and also used unsweetened coconut milk since I did not have soy. This will be perfect to take to work for my breakfast. Can't wait to share it with the girls at work.

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Reviewer:

se00405

Reviewed: Nov. 13, 2011

I love this dish. It was easy to make and delicious. I made with almond milk instead of the soy milk powder and water. I also substituted the coconut for dried pomegranates.

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Reviewer:

djrosa

Cooking Level: Intermediate

Reviewed: Apr. 16, 2011

I modified this a bit. 4 1/2 c. water and 1 c. almond milk. 4 chopped apples, 3/4 c. raisins instead of the dates. Cinnamon and nutmeg. Delicious! Next time I'll sprinkle roasted walnuts on top.

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Reviewer:

kamperj

Reviewed: Apr. 5, 2011

Great breakfast dish, and very simple to make. Perfect the way it is.

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Reviewer:

Rebecca

Home Town: Houston, Texas, USA

Reviewed: Jan. 15, 2011

I halved & modified this recipe a bit according to what I had around - 1/2 cup millet, 3 cups whole cow milk, 1/3 cup raisins, 1/4 cup coconut & 1/2 ts. pure vanilla extract. This was easy, quick and the result was a simple, mildly sweet, nutritious & delicious comfort food. I certainly plan on making again and trying variations (including dates & bananas which would add potassium as well). Thank you for sharing this.

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Reviewer:

batya

Reviewed: Jan. 6, 2011

We made it this morning and LOVED it! I made substitutions based on what I had and halved the recipe, but it was great and I'll definitely make it again. My changes were rice milk instead of soy powder and dried cranberries instead of dates. It surprised me how sweet it was without adding additional sugar to it.

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Reviewer:

Rachelle

Reviewed: Nov. 23, 2010

After stirring the casserole half way through the cooking time, sprinkle the top with 2/3 cup chopped walnuts. The nuts will toast as the casserole finishes cooking, and adds a teriffic crunch. Walnuts are a great source of Omega 3 fatty acids, while millet provides calcium, B vitamins and fiber. Millet is also a prebiotic. It feeds the good bacteria in the digestive system. Very healthy and delicious!

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