Homemade millet tahini granola recipe
Makes about 8 cups
- 3-1/2 cups old-fashioned oats
- 1/2 cup coarsely chopped nuts (like pecans or almonds)
- 1/2 cup pumpkin seeds
- 1/2 cup unsweetened dried coconut flakes
- 1/2 cup millet
- 1 cup barley flakes
- 1 tablespoon chia or flaxseeds
- 1 heaping tablespoon ground cinnamon
- Pinch of salt
- 1/3 cup vegetable oil
- 1/2 cup plus 2 tablespoons honey (preferably local, raw)
- 1/2 cup seed or nut butter (like tahini or peanut butter)
- Dried fruit (optional)
- Preheat oven to 325 degrees F. Line two baking sheets with parchment paper.
- In a large bowl, mix the oats, nuts, pumpkin seeds, coconut flakes, millet, barley flakes, chia seeds, cinnamon and salt.
- In a small pot, combine the oil, honey and seed/nut butter. Mix well. Heat over low-medium heat for about 1 minute, stirring until just warmed through. Drizzle the mixture over the granola and mix well.
- Pour the granola onto the prepared baking sheets. Bake on the upper and middle racks of the oven for about 40 minutes, mixing the granola and rotating the trays every 10-15 minutes until the granola turns golden brown. Remove from the oven, mix in the dried fruit, if using, and spread out evenly. Let cool.
To get large granola clusters, gently press down on the granola while still warm with the back of another baking sheet. This will help it clump together. Allow the granola to cool completely.
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