You can bake this double batch on two sheetpans, rotating them halfway through the cooking. OR, make a double batch on a single large sheetpan: I love these 15x21x1-inch sheetpans.
Parchment paper sheets — can’t say enough about them. Save them and use them again and again — I fold mine up and stick them in a ziplock bag.
- 3/4 cup (160 g) whole millet
- 4 cups (408 g) oats (not instant)
- 1 1/2 cups (100 g) unsweetened coconut flakes
- 2 1/2 cups (220 g) sliced almonds
- 2 tsp sea salt, such as Maldon
- 1 cup maple syrup
- 1/3 cup coconut oil (melted), grapeseed oil or canola oil (often I use grapeseed oil for simplicity)
- Preheat the oven to 275ºF.
- In a large bowl, toss together the millet, oats, coconut flakes, almonds and salt. Pour in the maple syrup and coconut oil. Stir to coat.
- Line a baking sheet with parchment paper and spread the oat mixture out on it. Place it in the oven and bake for 45 minutes to hour, or until the edges look slightly dark. Note: As soon as you start smelling it, start checking it. This may take you 30 minutes; it may take you an hour and 15 minutes depending on your oven and baking pan. Really try to use the visual cues: lightly golden throughout with slightly darker edges.
- Do not stir: As in: Do not stir during the cooking process or when it comes out of the oven.
- Let the mixture cool completely on sheet pan. When ready to store, lift up edges of parchment to loosen the granola — this will create nice big shards. Transfer shards to storage container. Pour in remaining granola — it will inevitably break into smaller pieces.
- Category: Breakfast
- Method: Baked
- Cuisine: American
Keywords: granola, oats, millet, coconut, coconut oil, maple syrup, sea salt