Tired of the mueslis and granolas you get in stores or the ones you almost always make yourself, but have no idea how to get some variation? Here’s a really nice new recipe for granola with millet, plums and poppy seeds. I absolutely love it and I think you’ll too, if you are as fond of crunchy granola as I am. I’ve found some interesting information about millet and I have also written down in which ways I use millet and why I really love this grain!
The reasons why I love millet
Millet is one of the healthiest grains we have. It provides essential trace elements and minerals like iron and has therefore positive impacts on our bones, skin, nails and hair. Besides, it’s gluten-free, making it easily digestible. Millet is packed with vitamins (A, B, E), healthy carbs and protein.
Some ways I use millet
Millet can be used in various ways, which makes it a good thing to have in your pantry, no matter whether you want to cook breakfast, lunch or dinner.
I like making porridge out of millet, as I’ve shown in my recipe for millet and coconut porridge. Besides, it can be used for salads, stews, veggie burgers and much more. As you see, it’s also possible to make granola out of millet flakes. Those can be used as an addition for any muesli or in combination with yoghurt and fruits easily.
Makes 1 large jar:
2 cups of oats
1 cup of millet flakes
2 tablespoons of quinoa
3 tablespoons of linseeds
2 tablespoons of chia seeds
3 tablespoons of ground poppy seeds
1 tablespoon of sesame seeds
1/2 a cup of sunflower seeds
1/2 a cup of pumpkin seeds
2 handful of dried plums
3 tablespoons of coconut oil
4 tablespoons of honey or maple syrup
Pre-heat the oven to 180°C.
Mix all dry ingredients, except sesame seeds, sunflower seeds, pumpkins seeds and plums. Melt coconut oil and honey in a saucepan and add to the mixing bowl. Stir until well combined. Place mixture on a baking tray and put it in the oven for about 15 minutes.
Meanwhile, cut dried plums into tiny pieces. After 15 minutes, add dried plum, sunflower, pumpkin and sesame seeds to the baking tray and put back in the oven for about another 10 minutes.
When you granola looks nicely brown, take it out of the oven and let it cool down. Store in an air-tight container to keep it crunchy.
Seasons: spring, summer, autumn, winter