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Toasted Millet and Pecan Granola (Gluten-Free)

  • Author: Abby Thompson
  • Prep Time: 5 minutes
  • Cook Time: 75 minutes
  • Total Time: 80 minutes
  • Yield: 3 cups 1x
  • Category: Breafast


  • 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


  1. Preheat the oven to 325 degrees F. Line 2 rimmed cookie sheets with parchment paper and set aside.
  2. 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.