½ cup light coconut milk (or plant milk of choice)
Method
Place cooked millet and milk together in saucepan over medium heat.
Add cashew butter and melt in to millet mixture
Add the remaining ingredients and mix well until the raspberries are partially broken down and give off a light pink colour.
Remove from heat, add toppings and enjoy! I used raspberries, strawberries, cherries, home made nutella and chocolate buckwheat granola for my toppings.
Recipe by Talida Voinea at https://talidavoinea.au/easy-raspberry-millet-porridge/