A nourishing breakfast, filled with apples and cinnamon.
You can easily skip the milk and cook millet with water instead.
The 1:2 ratio of millet to milk is just enough for the millet to be completely cooked, but no liquid is left behind. I always do this and then add extra milk for creaminess and whatever consistency I want on a particular day.
Find it online: https://www.sugarsalted.com/apple-millet-porridge/