Heat a dry saucepan over medium heat. Add the millet and cook 2-3 minutes, or until toasted and fragrant. Transfer to a dish. Return the pan to the stove. Add the brown sugar, brown rice syrup, and butter. Cook 1-2 minutes, or until thick and bubbling. Remove from heat and stir in the toasted millet and graham cracker crumbs; mix well. Press into a shallow dish and let cool several minutes. Crumble into bite sized clusters.

Add 1 tablespoon of millet clusters into the bottom of 4 serving glasses. Top with 2 tablespoons yogurt and several banana slices. Top with 1 tablespoon whipped cream. Repeat these layers, finishing with whipped cream. If desired, garnish with finely grated chocolate.