Preheat oven to 375˚. Toss strawberries with maple syrup. Roast for 15-20 minutes or until strawberries are soft and juicy.
In a skillet, lightly toast millet for 3-4 minutes. Remove and let cool slightly. In a coffee grinder or blender, pulse toasted millet. Millet should be roughly half grain half flour consistency.
Combine millet in a pan with water and milk. Simmer over medium-low heat, stirring frequently. Cook for 15-20 minutes. Millet should be porridge consistency and grains-pieces should be soft. Add more milk if needed if grains aren't soft and continue to cook.
Serve with roasted strawberries and a bit of heavy cream or milk.
