100% Millet Granola (No Oats, Gluten-Free)
Oat-free 100% millet granola is crispy, crunchy and made with only 4 ingredients! The granola is gluten-free, low in lectins, and can be made oil-free, too. Customize it with all of your favorite add-ins and extras.
Servings: 5 (1/2 cup) servings
Equipment
Ingredients
- 3 tablespoons avocado oil melted (see notes for other options)
- 3 tablespoons maple syrup (see notes for options)
- 1/4 teaspoon salt more or less to taste
- 2 1/2 cups millet flakes (certified gluten-free)
- Optional: 1/2 cup coarsely chopped raw nuts, seeds, or a mix (e.g., pecans, walnuts, sunflower seed kernels, green pumpkin seeds, almonds)
- Optional: 1/2 cup chopped dried fruit (e.g., dried apricots, dried cherries, raisins, dried cranberries)
Instructions
- Preheat oven to 300F (150F). Line a rimmed baking sheet with parchment paper.
- In a large bowl, whisk together the avocado oil, maple syrup and salt. Add the millet flakes, tossing to coat. If adding nuts, seeds or coconut, add to the millet flakes, tossing to combine. I like to use my hands to make sure everything gets coated.
- Spoon and spread the millet flake granola in an even layer onto the prepared pan. Be careful not to spread too thin at the edges.
- Bake in the preheated oven for 32 to 38 minutes, stirring halfway through baking time, until light golden brown and completely dry to the touch.
- Transfer to a cooling rack. Using a pancake turner or large spoon, firmly press down the granola (this will help form clusters and clumps). Cool completely without stirring.
- Break the cooled granola into pieces and stir in dried fruit, if adding.
Notes
Storage: Store the millet granola in an airtight container in the refrigerator for up to one month or in the freezer for up to 6 months.
Ingredient Swaps
- Maple Syrup: An equal amount of other liquid sweetener (e.g., agave nectar, brown rice syrup, or date syrup) can be used in place of the maple syrup. If you do not follow a vegan diet, you can also use honey as a substitute.
- Avocado Oil: An equal amount of the oil you prefer can be used in place of the avocado oil. For example, coconut oil or olive oil.
- Oil-Free Option: Replace the avocado oil with an equal amount of runny almond butter or tahini.
- Millet Flakes: An equal volume of rolled oats or quinoa flakes can be used in place of the millet flakes. Quick-cooking oats are closer in texture to the millet flakes, but old fashioned rolled oats can also be used.
- Spices: Add 1/4 tsp to 2 teaspoons of your favorite spice, such as cinnamon, nutmeg, cardamom, allspice, ginger, or pumpkin pie spice to the millet flake granola mixture before baking. Or add a combination of spices (no more than 2 teaspoons total).
- Nuts/Seeds: Add up to 1/2 cup of chopped nuts or seeds of your liking (one variety, or a combination) to the millet granola mixture before baking. For example, pecans, walnuts, hazelnuts, almonds, macadamia nuts, pistachios, green pumpkin seeds (pepitas), sunflower seeds, or hemp hearts.
- Dried Fruit: Stir in up to 1/2 cup (118 mL) of chopped dried fruit, such as raisins, dried apricots, dried blueberries, dried cherries, dried cranberries or 1 cup of chopped dried apples..
- Chocolate: Add up to 1/2 cup of your favorite dark chocolate chips, chopped chocolate or cacao nibs.
- Extracts or Zests: Add a teaspoon or two of pure vanilla extract or 1/2 to 1 teaspoon of almond extract, rum extract or coconut extract to the millet flake granola before baking. Or add one to two teaspoons of finely grated lime, lemon or orange zest.
- Coconut: Add up to 1/2 cup shredded coconut (unsweetened) or unsweetened coconut flakes to the millet flakes mixture before baking.
Nutrition
Serving: 1serving | Calories: 258kcal | Carbohydrates: 37g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 119mg | Potassium: 105mg | Fiber: 3g | Sugar: 7g | Calcium: 16mg | Iron: 1mg