Toasted Muesli with Millet, Coconut, Pistachios, and Cranberries
We love this mixture in a parfait with sheep's yogurt and fall fruits.
- 1/3 cup boiling water
- 1/2 cup whole millet
- 2 cups gluten-free rolled oats
- 3/4 cup shelled pistachios
- 1/2 cup unsweetened coconut flakes
- 1/2 cup honey
- 1 tablespoon coconut oil
- 1 teaspoon fine-grain sea salt
- 2/3 cup dried cranberries
Make It Your Own
This whole-grain cereal is good for instant breakfasts and portable snacking. The pistachios can be swapped out for hazelnuts, dried cherries -- even dark chocolate.
In a bowl, pour boiling water over millet, cover with a plate, and let sit until softened, 30 minutes.
Heat oven to 325 degrees. In a large bowl, combine drained millet, oats, pistachios, and coconut flakes.
In a small saucepan, bring honey, oil, and salt to a boil. Pour over millet mixture and stir until combined.
Spread mixture on a rimmed baking sheet and bake, stirring once, until golden, about 20 minutes. Once cool, stir in cranberries. Muesli keeps, stored in an airtight container, two weeks.