Blend millet into coarse flour in a blender or food processor. 

Then heat a dry saucepan over medium-high heat. 

Toast almonds in the hot pan until golden brown. Remove to make room for single layer of remaining seeds.

Add pumpkin seeds next and toast for about 3 minutes. Stir.

Add coconut and flax seeds then toast to golden perfection, about another two minutes. 

Pour the mixture into a bowl. Set aside. 

To the hot pan, add ground millet for about 3 minutes.

Add 1 1/2 c of almond milk, stirring occasionally. 

Bring the mixture to a gentle boil then add dates. 

Reduce heat to medium-low and simmer; stirring occasionally.

Put toasted seed mixture to the porridge then add in cinnamon and nutmeg.

Simmer on low for about 6 to 10 minutes or until thickened. 

Spoon porridge into two bowls and garnish with the remaining seed mixture and 1/2 c almond milk. Serve immediately.