Millet and Maple Granola

Do you love granolaΒ for breakfast too? With a little splash of milk (dairy or plant based) or on some fresh yogurt? I absolutely do, and I just love the convenience about eating it as well, as it’s really fast and hassle-free, especially as I am always in a rush to get to work in the morning πŸ˜‰

Millet-Maple-Granola-2

I used to buy my granola at the supermarket, but quite early in my Superfood journey, I learned that it was so easy (and healthier!) to make your own and I was really hooked about the idea, since then I made a couple of batches with the classic recipe using oats as a base, in fact it was one of the first recipes I ever posted on my blog. However, a few weeks ago, I came across a different granola recipe in the “Women’s Health” magazine that I read randomly. It was actually a series about the goodness of maple syrup – by the way, a healthy alternative to refined, white sugar!

Millet-Maple-Granola-in-pot

Anyways, it was the first granola recipe that I saw that didn’t use neither oats (makes it gluten-free) nor coconut oil (makes it low-fat) in the recipe. Instead, the base for the recipe was cooked millet.Β Millet is a highly nutritious, but at the same time easy to digest grain, it is considered to be one of them most digestible and least allergenic grains available. A cup of millet also provides 19.1% of the daily recommended value of magnesium among other important nutrients. Below how uncooked millet looks like – it really expands to about 3x its size when cooked, so make sure not too cook too much πŸ˜‰

Millet

Cooked-millet

Ingredients:

  • 2 cups cooked millet (this is equal to about 2/3 cups of uncooked grains – follow instructions on packaging to cook the millet)
  • 4 tbsp maple syrup (or a bit more if you would like it sweeter)
  • 2 tbsp chia seeds
  • 4 tbsp ground flax seeds
  • A pinch of salt

Preparation

  • Mix the cooked millet, the maple syrup, the chia seeds, the ground flax seeds and the salt in a bowl
  • Carefully spread out the mix on a baking tray, lined with parchment paper, max.Β 1/2 inch thick
  • Bake in the oven at 375Β° F (= 190Β° C) for about 30 minutes or longer, until everything is golden and crispy (make sure it gets crispy, as it tastes muchΒ better this way)
  • Breakfast idea: Scoop some yogurt (dairy or plant based) into a bowl, top with granola and some fresh berries – super-duper powerful start into a new day!

I wish you a lovely weekend! And let’s go to the Fiesta Friday Party now that Angie is hosting over at the Novice Gardener! Can’t wait to see what we are up to this week! hugs :-)

Millet-on-tray Millet-Maple-Granola-1 Millet-Maple-Granola-3 Millet-Maple-Granola-5 Millet-Maple-Granola-4

 

 

Comments

  1. The Novice Gardener says

    I bought millet, but didn’t know what to do with it. Yah, I know, I’m an impulsive shopper. Buy first, then find out later, hahaha… Well, now I know what to do, thanks to you! Looks beautiful, by the way, so colorful. I wouldn’t mind waking up to this every morning. :-)

    • Sylvia @superfoodista.com says

      Hahaha…Angie, you are too funny! πŸ˜‰ But sometimes I do that too, curiosity over everything! πŸ˜‰ That’s very good to be an experimental foodie! By the way, I also love to use the millet to make patties. When you cook them, they get really sticky and form into perfect patties, you can also add some egg to the “dough” for some additional firmness πŸ˜‰ hugs & thanks for stopping by!

  2. thesensitivefoodie says

    Ooh this looks so good! Can’t wait to give it a go. I’ve been looking for a gluten free crunchy granola to top my chia pudding breakfasts. This will work perfectly. Thank you Sylvia! x Chard

    • Sylvia @superfoodista.com says

      Thank you so much Chard πŸ˜‰ Yum, your combination idea sounds absolutely delicious!! Granola on chia pudding?? Never thought of that. I also love chia pudding for breakfast, so good for you! thanks so much for stopping by & big hug, Sylvia

    • Sylvia @superfoodista.com says

      Thank you so much! πŸ˜‰ Yes, millet is really great! I also love to use it to make patties, it’s becomes quite “sticky” when cooked, so it forms perfectly into those patties. Let me know if you get to try millet. hugs, Sylvia

    • Sylvia @superfoodista.com says

      Yum, millet in a soup?? Wow, this sounds delicious!! Do you have a recipe for it on your blog? I can totally imagine that it tastes delicious in soup, because it gets a very yummy consistency when cooked, very comforting. I have also used millet to make savory, vegetarian patties, so good as well!
      I never tried Sorghum, how is it? What did you make with it? I am very curious, I am going to try to find it in my supermarket πŸ˜‰ hugs & thanks for stopping by! Hope you had a great weekend too!

    • Sylvia @superfoodista.com says

      Thank you for passing by Aunt Juju! πŸ˜‰ Home-made granola is really great. The basic and more “original” recipe uses oats as a base, so it’s closer to the store-bought one. You should try it, it tastes really much fresher and the thing I like most about it that you can “customize” it πŸ˜‰
      I really love maple syrup too! And it’s a great and healthy sweetener alternative! hugs, Sylvia

  3. chefjulianna says

    Hi Sylvia! What a beautiful post! You are always thinking of our health and providing us with a tome of recipes to do that with! For this I thank you! Your blog is an inspiring resource for all of us interested in keeping our bodies healthy for a lifetime!

    • Sylvia @superfoodista.com says

      Thank you so much for this lovely comment Julianna! πŸ˜‰ I am trying my best to show that healthy food doesn’t have to be boring or bland πŸ˜‰ And the inspiration is mutual, you too inspire me with your beautiful and colorful recipes!! big hug, Sylvia

    • Sylvia @superfoodista.com says

      Yum Staci, yes, oatmeal is definitely one of my favorites too! πŸ˜‰ Let me know if you can find millet, otherwise you’ll have to put that on your “Canada export” list for your next trip! πŸ˜‰ But I think it’s something more common than buckwheat, so hopefully you can find it. Millet is also really great to make vegetarian, savory patties, just mix with some veggies and eggs and fry. hugs to you, Sylvia

  4. Patty Nguyen says

    This looks great, Sylvia! Homemade granola is so much better than store bought. This millet granola looks so interesting! I bet the texture goes perfectly with the yogurt. I hope you’re having a wonderful Friday, my friend! <3

    • Sylvia @superfoodista.com says

      Thank you so much for your kind words πŸ˜‰ Millet is really worth trying. When I tried it the first time, I googled the name in German (my native language) and realized I have been knowing it all along, I have just never ate it. In Switzerland, we also use it as a pillow stuffing, for “healthy pillows”. It’s funny, it’s the same word in French and English. Let me know if you get to try it. hugs & thanks for stopping by!

  5. Ngan R. says

    Beautiful granola, Sylvia. I just started seeing millet as an ingredient in the boxed cereal I buy. Your bowl looks so scrumptious, I want to try to make this myself. Still have not ventured into chia seed territory, so this recipe would let me try two new things. I’m sure this granola will leave you supercharged to party with the rowdy Fiesta Friday crowd!

    • Sylvia @superfoodista.com says

      Hey Ngan, yum, your cereal sounds yummy – which ones do you buy? Do you know the brand “Nature’s path”? That’s the one I eat when I don’t eat my home-made granola πŸ˜‰ Many of the mixes contain millet too, and in general many of the ancient grains, and they are also organic – superb πŸ˜‰
      And as to Chia, you absolutely have to try to make a chia pudding once, the texture is a bit weird and something to get used to in the beginning, but it’s just so fascinating how the seeds become like jelly when they get in contact with liquids πŸ˜‰ Let me know how your experiments go! hugs

  6. Hilda says

    I have been using and enjoying your previous recipe for granola, but this one is definitely worth a try. This one is very timely for me as I happen to have all the ingredients listed – including the maple syrup in spades. Thanks for sharing it with us.

    • Sylvia @superfoodista.com says

      Hi Hilda, wow, so nice to hear you have tried the previous recipe for granola, always makes my day to hear when my recipes get made and also enjoyed πŸ˜‰ That’s actually the even more important part, hahha πŸ˜‰
      Great, let me know how it goes, I hope you will like it too! hugs, Sylvia

    • Sylvia @superfoodista.com says

      Hi Haley, thanks so much for stopping by πŸ˜‰ I also only discovered it last year. I find it tastes a lot like oats, but less “wheat”, more nutty, but not as nutty as quinoa? The consistency cooked is very similar to briefly soaked old fashioned oats. Lol, does this help at all? You should try, it, it tastes actually quite neutral and it’s great for this use or I also made patties with it on some occasions, it’s sticks together quite well when cooked. hugs, Sylvia

    • Sylvia @superfoodista.com says

      Thank you so much Laura! I got to know millet in the beginning of my Superfood journey – so almost a year ago! πŸ˜‰ It’s also great to make patties, it’s the first time I am making something sweet with them. Thanks for stopping by!

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