Toasted Millet & Oats Granola

Bake-a-thon 2015: Day 3

Bake of the Day: Toasted Millet & Oats Granola

Today I have a simple and easy to make granola recipe with millet, rolled oats, coconut and pistachios. Recipe is from Everyday Food by Martha Stewart. This recipe has been on my to-make list for a while now and I'm glad I can finally strike it off from the list.

This granola is crunchy with the toasted millet and chewy with the coconut flakes and dried cranberries. I like to eat it over some Greek yogurt for breakfast. Soaking it in almond milk makes it a little soft and easier to eat.

It is a great edible gift for the holidays too. Swap out the honey in the recipe with maple syrup and you have a delicious granola even vegans can enjoy. 

Ingredients:

• ½cup Whole Millet
• 2cups Rolled Oats
• ¾cup Shelled Pistachios
• ½cup Unsweetened Coconut flakes
• ½cup Honey
• ⅓cup Boiling Water
• 1tbsp Coconut Oil
• 1tsp Fine sea salt
• ⅔cup Dried Cranberries

Method:

1. In a bowl, pour boiling water over millet, cover and set aside for 30 minutes. Drain the millet and keep ready.
2. Heat oven to 325°F.
3. In a large bowl, combine the drained millet, oats, pistachios and coconut flakes.
4. In a small saucepan, combine honey, oil and salt to a boil. Pour over the millet mixture and stir until combined.
5. Spread mixture on a rimmed baking sheet and bake stirring once, until golden, about 20 minutes.
6. Once cool, stir in cranberries.
7. Store in an airtight container for up to 2 weeks.

This is part of the Bake-a-thon 2015 

 

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