Sweet Sprouted Millet Granola
Sweet Sprouted Millet Granola might be just the breakfast you are searching for. One serving contains 194 calories, 5g of protein, and 8g of fat. This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe serves 15 and costs 52 cents per serving. Head to the store and pick up ground cinnamon, tahini, walnuts, and a few other things to make it today. It is brought to you by Nutrition Stripped . 259 people were glad they tried this recipe. From preparation to the plate, this recipe takes about 50 minutes. All things considered, we decided this recipe deserves a spoonacular score of 93%. This score is outstanding. Try Puffed Millet Granola, Sweet Potato Millet Burgers, and Sweet Potato and Millet Falafel for similar recipes.
Servings: 15
Preparation duration: 10 minutes
Cooking duration: 40 minutes
Ingredients:
1 banana
¼ cup golden raisins
pinch of ground cardamom
3 teaspoons ground cinnamon
pinch of ground nutmeg
3 tablespoons maple syrup
2 cups of sprouted millet (that you've sprouted or soaked)
½ cup pecans, chopped
pinch of sea salt
3 heaping tablespoons tahini
1 teaspoon vanilla extract
½ cup walnuts, chopped
Equipment:
mixing bowl
dehydrator
oven
ziploc bags
canning jar
Cooking instruction summary:
Combine all wet ingredients in a bowl, mashing the banana into the bowl with the back of a fork and combining all ingredients until a thick paste forms. You may adjust the sweetness here by adding more maple syrup or banana.In a large mixing bowl, combine all the dry ingredients together (except golden raisins).Pour the wet ingredients into the large mixing bowl with dry ingredients and combine until the granola has formed.Spread the granola evenly on the baking or dehydrator sheet.OVEN //Preheat the oven at 300 degrees F.Bake for 20 minutes, stir, bake for another 20 minutes keeping a close eye on the texture and cooking status.DEHYDRATOR //Using a dehydrator spread the mixture evenly on silicon sheets or lined with parchment.Dehydrate at 115 degrees for 6-8 hours.Stir and pour onto vented sheets (with no silicon pads) and dehydrate for another 2-4 hours, checking periodically. The second dehydrating will greatly vary on your climate and humidity, cook for the length of time that gives you your desired texture.Once the granola is baked or dehydrated, allow it to cool completely and add golden raisins. The granola will have more crunch to it as it's cooled.Store in airtight mason jars or ziploc bags for later!Enjoy
Step by step:
1. Combine all wet ingredients in a bowl, mashing the banana into the bowl with the back of a fork and combining all ingredients until a thick paste forms. You may adjust the sweetness here by adding more maple syrup or banana.In a large mixing bowl, combine all the dry ingredients together (except golden raisins).
2. Pour the wet ingredients into the large mixing bowl with dry ingredients and combine until the granola has formed.
3. Spread the granola evenly on the baking or dehydrator sheet.OVEN //Preheat the oven at 300 degrees F.
4. Bake for 20 minutes, stir, bake for another 20 minutes keeping a close eye on the texture and cooking status.DEHYDRATOR //Using a dehydrator spread the mixture evenly on silicon sheets or lined with parchment.Dehydrate at 115 degrees for 6-8 hours.Stir and pour onto vented sheets (with no silicon pads) and dehydrate for another 2-4 hours, checking periodically. The second dehydrating will greatly vary on your climate and humidity, cook for the length of time that gives you your desired texture.Once the granola is baked or dehydrated, allow it to cool completely and add golden raisins. The granola will have more crunch to it as it's cooled.Store in airtight mason jars or ziploc bags for later!Enjoy
Nutrition Information:
covered percent of daily need
