I’ve updated this recipe here: Coconut Oil Granola.
Note: This recipe is meant to be adapted to your tastes and to what you have on hand. I love the simple combo of oats, coconut, almonds and millet, and I actually prefer the muesli without any dried fruit or puffed cereal. So, if you like dried fruit, add it; if you don’t, the toasted muesli is delicious on its own or with fresh fruit. Also, if you know you like puffed cereal, go ahead and buy it, but if you are not sure, taste the muesli on its own first — I could only find an enormous bag of puffed millet, which certainly won’t go to waste — I’m going to try it in these granola bars — but it’s not something I see myself using on a regular basis.
- 1/3 cup boiling water
- 1/2 cup (102g) whole millet
- 2 cups (204g) oats (not instant)
- 3/4 cup (48g) unsweetened coconut flakes
- 1/2 cup sunflower seeds (I still haven’t made this with sunflower seeds)
- 3/4 cup mixed chopped nuts (I always used 1 1/4 cups (128g) sliced almonds — no sunflower seeds, no other nuts)
- 1/2 cup maple syrup
- 3 Tbsp olive oil (I actually prefer grapeseed oil or canola oil now — more neutral flavor)
- 1 tsp sea salt
- 2/3 cup unsweetened dried cranberries (I couldn’t find unsweetened, so I just threw in a handful)
- 1/2 cup mixed assorted dried fruit chopped (I used 1 cup dried apples)
- 1/2 cup puffed millet (puffed quinoa would work, too)
- Preheat the oven to 325ºf. Note: I now bake this at 300ºF for about 40 minutes or until golden — I find the lower temperature bakes the mixture more evenly. So, if you have the time, preheat oven to 300ºF.
- In a small bowl, pour boiling water over millet, cover with a plate and let sit for 30 minutes. Note: I don’t do this step anymore. Doesn’t seem necessary.
- In a large bowl mix the drained millet, oats, coconut flakes, sunflower seeds (if using) and the chopped nuts with the maple syrup, olive oil and salt. Stir to coat.
- Line a baking sheet with parchment paper and spread the muesli mixture out on it. Place it in the oven and bake, stirring every 10 minutes or so, until the mixture is lightly toasted, about 20-30 minutes. Note: I don’t start stirring until after 20 minutes or so. And I probably cook the mixture for a total of 40 minutes, checking every 10 minutes after the 20-minute mark.
- Let the muesli cool and then add the dried fruit and puffed millet if using. Stir to mix. Store the muesli in an airtight glass container for up to 2 weeks.