I know I was totally on the dessert and cookie train for a while, but it’s time to switch gears to breakfast! Last year, I posted a granola recipe that would be perfect for gifting and just straight up eating, but what about the gluten-free mamma jammas in your life? I never really had anyone close to me who has a gluten allergy until fairly recently. My dear friend Danielle, who I lived with while studying abroad in Australia, recently found out she has a severe gluten allergy. While I don’t see Danielle as often as I would like (hello distance from WI to PA!), we do talk often about what is gluten free and what she can substitute for certain desserts. I know that I can text her and say ‘Is [insert food here] gluten free? I have no clue!’ and she will tell me without judging my lack of gluten knowledge. I mean, come one, after you live/travel/attend school with someone for a few months, you’ve seen a lifetime of things to laugh at them for, so this is totally minor.
I started out with using millet because I picked up a bag at Whole Foods because, I don’t know, it seemed like something I should try, right? Plus, after getting Super Natural Every Day from Heidi, I knew I needed to pick up millet to make a variation on one of her muffin recipes. Not being sure how to make a super hard grain into granola, I cooked the millet first, then mixed up the granola and baked it. I have seen variations where the millet is just soaked first, not cooked, so that’s an option too. Make this for yourself or gift it to your favorite gluten free friend!
Toasted Millet and Pecan Granola (Gluten-Free)
- Prep Time: 5 minutes
- Cook Time: 75 minutes
- Total Time: 80 minutes
- Yield: 3 cups 1x
- Category: Breafast
Ingredients
- 3 cups cooked millet
- 1 cup chopped pecans
- 1/2 cup agave nectar or maple syrup
- 1 teaspoon cinnamon
- 1/3 cup ground flax seed
- 1/4 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/8 teaspoon allspice
- 2 teaspoons vanilla
Instructions
- Preheat the oven to 325 degrees F. Line 2 rimmed cookie sheets with parchment paper and set aside.
- In a large bowl, combine all ingredients and mix until thoroughly combined. Spread mixture evenly between the two cookie sheets and spread out pretty thin. Bake for an 1 hour, check to see if mixture is crunchy enough, then bake for additional 15 minutes, if needed. Store in a sealed container at room temperature.
Danielle says
So what you’re saying is, I can be expecting a batch of this on my doorstep soon? 😉
But seriously, thank you for making this recipe! It’s exactly what my morning has been needing — I can’t wait to make it!
The Frosted Vegan says
Hooray!! Love you!! and YES, I’ll send you a package anytime!
whiskandshout says
Yum! I love the idea of using millet in granola, I’ve only seen solely oats 🙂
The Frosted Vegan says
Me too! But sometimes I just don’t want to go to the store for oats when I’ve run out, you know? : )
Lisa | The Viet Vegan says
Looks delicious! I’ve been meaning to try millet. I saw it at my local bulk food store and I wasn’t sure how I’d use it. P.S. The Lowel Ego light is looking good!!!
The Frosted Vegan says
Thanks girl! I’m so happy that it’s allowing me to shoot after work instead of packing everything into the already too short weekend : )
Nessa says
This looks yummy, how long can you store it for though ? Longer than a week?
Natalie says
I just tried millet for the first time a few weeks ago, but this sure is a creative use I hadn’t thought of 🙂
The Frosted Vegan says
Thanks Natalie! I need to find more ways to use it, I have a ton to use now : )
Izzy Darby (@veganizzm) says
Noms! Trying this 😀
The Frosted Vegan says
Get it girl!!
Thalia @ butter and brioche says
I regularly make granola, but never have used millet before. This is something that I need to try, your granola looks delicious!
The Frosted Vegan says
Thank you Thalia! It’s so nice to have around, right?!
Jules @ WolfItDown says
Mmm Winter spice granola with pecans sounds like the perfect way to start the day 😀 I love how clustery it is, makes for a good crunch! x
Hillary says
do you bake the granola between the two sheet of parchment paper or just use 2 sheet to easily roll out it?
Heart of a Baker says
I used 2 sheets to easily roll it out!
Kim says
Would it work to substitute the maple or agave syrup with Xylitol or Stevia?
Heart of a Baker says
Hi Kim, I haven’t tried it yet, but if you try be sure to let me know if it works!
Courtney Bradford says
Im making this tonight – for breakfast in the morning. I usually have had bad luck with granola not being crunchy enough. We will see.
Heart of a Baker says
Hope you love it!
Anna G. says
You can use Yacon syrup as well.
Jaime says
My granola burnt before an hour for some reason 🙁
There were some pieces that were salvageable and the flavor was good. I’ll just try again for maybe 45 mins next time.
Jessie says
I had the same problem. My edges were burnt at 45 minutes. I broke it up and turned the pieces over and put them back in the oven but then turned it off.
I also added 1/4 cup of cold pressed sunflower oil as the granola recipe i used to always make had oil in it. I wish I had added 1/4 to 1/2 tsp salt as well. I sprinkled some on top while it was cooling to try and bring out the flavours better.
I like this recipe but will have to tweak my cook time and additions 😀
Deb says
How long do you soak the millet for?