I am always looking for an outstanding granola recipe—I’m a huge fan, but have not yet mastered this one.  This one sounds promising, and excludes some of the oil you find in others—yahoo!  So lets tryi it out…

ow fat granola with millet

Didn’t I mention something about cake? Cookies? Something toothsome, gooey and sweet? I swear this isn’t turning into a breakfast/vegan blog (not that there’s anything wrong with that), but this is how I’ve been eating lately. It’s spring outside…or at least it’s trying to be and I think it’s time for a dietary shake up for a bit. The cake and cookie recipes will come, I promise! Last week I picked up Mark Bittman’s hefty cookbook, How to Cook Everythingand found myself at his granola recipe. It intrigued me since it required no oil and there was a suggestion to throw quinoa or millet into the mix. It got me thinking, and just a few minutes later I found myself heading to the cupboard making up a low fat granola recipe.

Now, I’m no slouch when it comes to making granola. My recipe archives contain recipes for peanut butter granola, cocoa-coconut granola, vanilla almond granola, and my no-fail granola. But despite my granola cred, I’ve never added millet. And dear readers, millet is a granola god-send! It adds such a snap, crackle, pop for the perfect bite of crunch. As for the no-oil, I couldn’t detect much difference between this one and my normal granola, so why not choose the low fat version instead? It’s delicious, filling and healthy breakfast and if you prepare a batch every Sunday evening then you have something to look forward to all week long.

low fat granola with millet
(Inspired by Mark Bittman)
6 c organic oats (not quick)
1/2 c millet (regular, uncooked millet)
1 c dessicated coconut
1/2 c sunflower seeds
1/4 c flax seeds or ground flax
1/2 c wheat germ
1 c pecans
1 generous T cinnamon
1/2 t ground nutmeg
1/4 t ground cloves
1/2 t ground cardamom
dash of salt
1/2 c dried cranberries
1/2 c raisins
1/2 – 1 c maple syrup
orange juice

Heat oven to 300F. In a large bowl, combine all the ingredients from the oats down to the salt. Drizzle in the maple syrup and stir well with a wooden spoon to get everything coated. Needs more liquids? Add in some more maple syrup or a bit of orange juice.

Spread the mix out into a large baking dish and bake for 30 minutes, checking and stirring occasionally so that nothing burns. Add in the raisins and cranberries and bake until the granola turns golden and crisp, again making sure things don’t get too “golden”. Remove from oven and cool. Store in a sealed container. Serve with fresh fruit and yogurt.

Thank you to Everybody likes sandwiches for this recipe!