Description

You can bake this granola on two sheetpans, rotating them halfway through the cooking. OR, bake the entire batch on a large 15x21x1-inch sheetpan.

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.

The recipe halves well, too. See notes below the recipe for those proportions.

Ingredients

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 teaspoons (7 g) sea salt, such as Maldon
1 cup maple syrup
1/3 cup grapeseed oil or other neutral oil or melted coconut oil

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Instructions

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 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.