Toasted Muesli with Millet, Coconut, Pistachios, and Cranberries
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Whole Living, October 2012
- Yield Makes 5 cups
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Ingredients
- 1/3 cup boiling water
- 1/2 cup whole millet
- 2 cups gluten-free rolled oats
- 3/4 cup shelled pistachios
- 1/2 cup unsweetened coconut flakes
- 1/2 cup honey
- 1 tablespoon coconut oil
- 1 teaspoon fine-grain sea salt
- 2/3 cup dried cranberries
Directions
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In a bowl, pour boiling water over millet, cover with a plate, and let sit until softened, 30 minutes.
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Heat oven to 325 degrees. In a large bowl, combine drained millet, oats, pistachios, and coconut flakes.
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In a small saucepan, bring honey, oil, and salt to a boil. Pour over 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. Once cool, stir in cranberries. Muesli keeps, stored in an airtight container, two weeks.
Cook's Note
Make It Your Own
This whole-grain cereal is good for instant breakfasts and portable snacking. The pistachios can be swapped out for hazelnuts, dried cherries -- even dark chocolate.
Like the other reviewer, this has become my go-to recipe for muesli. I make it almost every week and I just substitute out different nuts and berries to keep the recipe fresh. The flavors are fantastic and it might take a little time, but it's well worth it.
This is the best granola I have ever had, and this is coming from a true foodie who creates her own granola recipes often (check them out @ ItReallyWorksRecipes.blogspot.com). This is my go-to breakfast granola, great for snacking too! LOVE IT!