Millet Granola
- 2 1/4 cups rolled oats
- 1/2 cup uncooked millet
- 1/3 cup honey, brown rice syrup, agave nectar, or maple syrup
- 1/4 cup tahini
- 2 tablespoons water
- 1/3 cup pumpkin seeds
- 1/3 cup sunflower seeds
- 1 tablespoon flaxseeds
- 1 tablespoon sesame seeds
- Makes 8 servings Preheat oven to 250u0b0F. Place rolled oats and millet on baking sheet. Roast for 1 hour. In small pan, melt sweetener, tahini, and water together over low heat. In large bowl, toss oats, millet, and seeds with tahini mixture until completely coated. Spread on unoiled baking sheet, and bake for 30 minutes. Stir once or twice during baking. Cool completely. Store in airtight container. Variation: Add 1/2 to 1 cup dried fruit to cooked granola and store as directed. Do not bake fruit.
rolled oats, millet, honey, tahini, water, pumpkin seeds, sunflower seeds, flaxseeds, sesame seeds
Taken from www.epicurious.com/recipes/member/views/millet-granola-50095695 (may not work)