Millet Pudding

(Can be made the day before.
Let cool & refrigerate overnight.)

Make one of these options:

Honey Oat Granola
Click Picture

(Can make Granola a day or more before.)

Spread the Granola on bottom of a pan or serving dish 1/2" thick.
Set aside.

(Millet)
Preheat oven at 350º
Put:
1 c rinsed millet
1/2 t salt
2 3/4 c water
in a casserole dish.
Bake covered at 350º for 1 hr. & 5 min.

Let cool 15 min.

After cooling, blend in batches:
1 c of the Millet
1/4 c raw or roasted cashews (taste for freshness)
or 2 t cashew butter (taste for freshness)
1 pinch of salt
1 t honey
(choose one of these options)
1 c 100 % unsweetened pineapple juice,
room temp.
(or 1/3 c frozen pineapple juice
& 2/3 c warm water)
or more if it is too thick to blend
OR
1/3 c dates
2 T unsweetened shredded coconut flakes
1 1/2 c water
(& can actually use the Peanut Butter Granola
with this combination)
in a blender & blend for 1 - 2 min.

Pour over the Granola & smooth out.

Serve plain or top with:
pecans or walnuts, sliced or slivered almonds, grapes, blueberries, strawberries, pineapples, or bananas (or a mix of any of these)

Refrigerate in an airtight container for up to 3 days.