Friday, July 12, 2013

Coconut Millet Granola

OK. I eat this stuff 2-3 times a week for breakfast. Sometimes more.

 It's insane with a scoop of plain greek yogurt, a handful of fresh berries (or dried fruit), and a drizzle of honey.

It's also a great host/hostess gift and it keeps for weeks in the fridge. 

The ingredients are simple - everything is pretty mainstream except for maybe, the millet. You know, millet is that stuff you see mixed in with the seeds in bird food, literally. Millets are a group of seeded grasses - there are several types. Look for it by the bag in the grain aisle at Whole Foods. They are tiny, round, and usually white or yellow in color but you can also find them in red  or grey.  They are crunchy and a great source of manganese and magnesium. They are kind of like healthy sprinkles and you all know how I feel about sprinkles. 

Coconut Millet Granola
Makes 2 Quarts 


4 cups rolled oats 
2 cups raw shaved almonds 
1 cup unsweetened coconut chips
1 cup millet 
1/2 cup pepitas 
1/2 cup vanilla simple syrup (recipe below) 
1/2 cup coconut oil 
Pinch of kosher salt 

1. Heat oven to 250 degrees.
2. Mix simple syrup and coconut oil together. 
3. Toss ingredients together in a large bowl until everything is evenly coated. 
4. Spread out in a single layer on a lined sheet tray and bake for a hour. Rotate pan and carefully stir mixture with wooden spoon after 30 min. 
5. Remove from oven and let cool completely. Store in airtight container in fridge for up to 3 weeks. 

Vanilla Simple Syrup

3/4 cup sugar
3/4 cup water
1 vanilla bean, cut in half lengthwise
1 cinnamon stick  

1. Place all ingredients in saucepan and bring to boil. 
2. Reduce heat to simmer and let simmer by 1/4 until you have 1/2 cup of syrup.
3. Let cool slightly. Remove bean and stick. 


  1. Sarah, this was AMAZING!!!! I made it, I ate it, and it is now a barter item for all sorts of services and trades among friends!! So good, thank you millions!

    1. Sally, you are SO welcome!! Yay! Thank you :)