Miss 7 has been a fussy breakfast eater. It's mainly a power thing where she wants to choose what she eats for breakfast and she wants variety. So yesterday she made this morning's breakfast and we only made a small amount so she doesn't get taste fatigue and decide she doesn't like it. Banana and raspberry millet porridge To make: 1 cup dried millet grains 3 cups milk or df alternative 1 can coconut cream 1 cup dessicated coconut 1 cup frozen raspberries 2 mashed bananas Put all ingredients in the slow cooker or a casserole dish. Mix well. Cook for 2 hours (in oven or slow cooker) on a low heat or until millet soft and liquid cooked off. Stir occasionally while cooking. Time in the kitchen: 5 minutes prep time + cook time 😊 Serves 8. Cost per serve: 80 cents.