1/2 cup millet
1/2-3/4 cup pumpkin purée
1/2 cup apple juice
1 1/2 cups water
Cinnamon, nutmeg, ginger and cloves as desired (a dash of each works well).
Cook on low overnight. Serve topped with milk of choice and nuts and seeds.
I tossed a bunch of nuts and seeds in a fry pan with a bit of brown sugar and a pinch of salt. The sugar wasn't melting, so I sprinkled a bit of water in, which did the trick.