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.

Toasted Millet & Oats Granola
Toasted Millet & Oats Granola
Yum
Print Recipe
This granola is crunchy with the toasted millet and chewy with the coconut flakes and dried cranberries. Great to eat it over some Greek yogurt for breakfast. Soaking it in almond milk makes it a little soft and easier to eat.
Servings Prep Time
45 cups 30 minutes
Cook Time
30 minutes
Servings Prep Time
45 cups 30 minutes
Cook Time
30 minutes
Toasted Millet & Oats Granola
Toasted Millet & Oats Granola
Yum
Print Recipe
This granola is crunchy with the toasted millet and chewy with the coconut flakes and dried cranberries. Great to eat it over some Greek yogurt for breakfast. Soaking it in almond milk makes it a little soft and easier to eat.
Servings Prep Time
45 cups 30 minutes
Cook Time
30 minutes
Servings Prep Time
45 cups 30 minutes
Cook Time
30 minutes
Ingredients
  • ½ cup millet Whole
  • 2 cups oats Rolled
  • ¾ cup Pistachios Shelled
  • ½ cup coconut Unsweetened flakes
  • ½ cup honey
  • 1/3 cup water Boiling
  • 1 tbsp coconut oil
  • 1 tsp sea salt Fine
  • 2/3 cup Cranberries Dried
Servings: cups
Instructions
  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.
Recipe Notes

This is part of the Bake-a-thon 2015.

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0 thoughts on “Toasted Millet & Oats Granola”

  1. Healthy and tasty granolas. Love your pictures. Seems like your little helper has been helping a lot.. 😉

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