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:
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½cup
Whole Millet
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2cups
Rolled Oats
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¾cup
Shelled Pistachios
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½cup
Unsweetened Coconut flakes
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½cup
Honey
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⅓cup
Boiling Water
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1tbsp
Coconut Oil
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1tsp
Fine sea salt
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⅔cup
Dried Cranberries
Method:
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In a bowl, pour boiling water over millet, cover and set aside for 30 minutes. Drain the millet and keep ready.
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Heat oven to 325°F.
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In a large bowl, combine the drained millet, oats, pistachios and coconut flakes.
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In a small saucepan, combine honey, oil and salt to a boil. Pour over the millet mixture and stir until combined.
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Spread mixture on a rimmed baking sheet and bake stirring once, until golden, about 20 minutes.
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Once cool, stir in cranberries.
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Store in an airtight container for up to 2 weeks.
This is part of the
Bake-a-thon 2015
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