I made this in 20 minutes this morning. I quadrupled the batch and put a gallon jar away for the mornings I am on the go. Granola is so forgiving and you can tailor it in so many ways. I just received pecans from my Tante (aunt in German and Swiss) Meg in addition to the almonds, pumpkin and sunflower seeds I had on hand. You do not have to have all these nuts or seeds. Just substitute what you have to make up the difference. Use olive oil instead of coconut if you do not have the latter on hand. The nuts and seeds are a good fat and protein source that will keep you full longer than oatmeal alone. Reduce the maple syrup if you need to keep glucose balanced. Add fresh fruit rather than dried fruit to further lower the glycemic effect on blood sugars.
Serving size: 6 cups
3 cups rolled oats
1 cup millet
1/2 cup chopped pecans
1/2 cup chopped almonds
1/2 cup sunflower seeds
1/2 cup pumpkin seeds
1 tablespoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground ginger
1/2 teaspoon sea salt
1/2 cup melted coconut oil
1/2 cup maple syrup or honey
2 teaspoons pure vanilla extract
Shredded unsweetened coconut
- Preheat oven to 300 degrees Fahrenheit. In a large mixing bowl combine all dry ingredients and mix until evenly blended.
- In a medium bowl combine all wet ingredients and whisk until evenly blended.
- Pour wet ingredients over dry ingredients and toss until evenly blended.
- Pour the granola mixture onto a large baking sheet with sides and spread evenly. Place in preheated oven for approximately 45 minutes. Toss the granola every 15 minutes to bake evenly. Remove from oven and let cool.
- Toss in any modifiers before storing in a cool dark place. I would recommend approximately 1 1/2 cups total of all modifiers.