Toasted Millet Muesli

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.

  • 1/3 cup boiling water
  • 1/2 cup whole millet
  • 2 cups rolled oats (see tips)
  • 1/2 cup pecans
  • 1/2 cup walnuts
  • 1/2 cup unsweetened coconut flakes
  • 1/4 cup honey
  • 1/4 cup maple syrup
  • 1 tablespoon extra virgin coconut oil
  • 1 teaspoon sea salt
  • 2/3 cup dried cherries
  • In a small bowl, combine the water and the millet. Cover with a plate and allow to rest for 30 minutes. Drain.
  • Heat the oven to 325 degrees F. In a large bowl, combine the drained millet, oats, pecans, walnuts and coconut flakes. Heat the honey, maple syrup, coconut oil and sea salt in a small saucepan over medium high heat. Bring it to a boil, then pour it over the oat mixture tossing until the dry ingredients are coated with the syrup.
  • Spread the mixture onto a baking sheet and bake on the middle rack for 10 minutes. Toss, then bake another 10 minutes. The edges will be a little brown. Allow to cool, then add the fruit. Store in an airtight container for up to two weeks.
  • Quick Tips
  • 1. Aran’s version of this cereal is gluten free. You can make it so by using gluten free oats. I used extra thick oats from Bob’s Red Mill – my absolute favorite! While they cannot be deemed gluten free since they are processed on equipment that also processes wheat, you should know that oats are naturally gluten free. It’s the cross-contamination during processing that makes them unsafe for people who can’t consume gluten. Since I do not have a sensitivity to gluten, I stick with the regular.
  • 2. You can make this recipe vegan by skipping the honey and using brown rice syrup in its place. The original recipe called for 1/2 cup honey but I cut it back ¬†and added maple syrup to diversify the flavor profile a bit. If you use another sweetener, keep this in mind.

Preparation time: 10 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 8

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