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Whole grain millet and pumpkin seeds add textural interest to this tasty homemade granola. Dried dates and raisins lend natural sweetness.
From plants-rule.com
By Katie Simmons,
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Katie is a personal chef based in Chicago. She specializes in creating delicious, healthy recipes for those with special concerns including gluten-free, oil-free, plant-based, and low-residue diets. Outside of the kitchen, she is a fitness instructor for Equinox, with over 13 years experience in the fitness industry. Learn more at her Plants-Rule website.
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Comments (12)
Can this recipe be done in an air fryer?
I add all those ingredients but don’t add water to flax or to dates I just mix everything and eat raw ! Is that okay?
Does dry millet mean uncooked?
Thank you,
Kelly
My granola is not crunchy baked it longer and it was still not crunchy is this how the recipe is?
I haven’t tried this particular recipe yet, but I find that the best way to cook granola is a thin layer on a cookie sheet. The more air can circulate around it the better it will dry out. My favourite method is the overnight method: put your granola in the oven just before you go to bed with the oven set to the lowest possible setting, about 150°. No steering required, and the granola should be baked by morning.
What is dry millet? Which millets can be used for this recipe?
Millet is that tiny yellow grain. It’s tasty.
Amazing! At first it wasn’t sweet enough, but with the raisins the balance is perfect! I used quinoa instead of millet and added coacoa powder (unsweetened). I’ll definitely make this again
Do you need the pan to be lined w/parchment paper?
Lining a pan with parchment paper is almost always just to prevent stuff from sticking to the pan. You don’t have to do it….but it’s sure helpful with cleanup!
Is the millet cooked or dry? Thanks!
The millet is dry to start. It gets moistened a bit with the date mixture before it goes into the oven with the other dry ingredients. But that’s it. It’s there for crunch.