October 18, 2012 · 0 comments
Adapted from Aran Goyoaga of Cannelle et Vanille via Whole Living Magazine
I never get tired of making granola and I vary the recipe constantly. This version, which is actually called muesli for reasons I don’t fully understand, includes a grain I’ve recently started using here and there – millet. I’ve played around with the nuts and fruits a bit, but the basic method is the same as what Aran included in the October issue of Whole Living.
Preparation time: 10 minute(s)
Cooking time: 20 minute(s)
Number of servings (yield): 8
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