A completely addictive Gluten-free puffed rice honey granola with omega-rich seeds, almonds, millet and shaved coconut. Served with Greek yoghurt and sweet red plums, this breakfast bowl is a packed with everything you need to kick start a good day.
Mention Greek yoghurt, honey and nuts and I’m in. These three staples are my breakfast essentials. Also present at any given time is a collection of motley notebooks that get shuffled around and scribbled in as I’m working, thinking and cooking. Food thoughts are jotted down randomly as they scramble from concept to recipe. Most of these scrapbooks have more muesli and granola recipes (like this Matcha granola), than is reasonable. This however is the first time I’ve experimented with millet in a baked granola. The results were so good it’s become a regular at our breakfast table. It makes excellent snack food too. Grabbing a handful of honey flavoured granola is irresistible as you pass by the breakfast canisters!
Millet is often referred to as a grain, but is in fact an ancient seed. Uncooked millet is prepared in much the same way as quinoa or rice and is rich in B vitamins, iron, potassium and magnesium. Puffed millet is available from most health food stores, but if you can’t get hold of millet, just double the quantity of puffed rice. The choice of nuts is flexible, so use any combination that you prefer, although I’d avoid walnuts here as they can be slightly bitter.
Gluten-free puffed rice honey granola
Makes enough for 10 – 12 servings
2 cups puffed brown rice
2 cups puffed millet
1 cup raw coconut shavings
1 cup whole almonds
1/3 cup pumpkin seeds
1/4 sunflower seeds
60ml (1/4 cup) honey or pure maple syrup
1 tablespoon coconut oil
pinch of salt
Preheat the oven to 160º C. Line a large baking tray with parchment paper. Place all the dry ingredients, including the salt, in a large mixing bowl. Drizzle over the honey and coconut oil. Using your hands, work through gently to coat the puffed rice and millet. Spread the mixture out onto the lined tray and bake for 20-22 minutes. Turn the cereal over several times during the cooking time to ensure even browning.
Allow the cereal to cool completely before storing in an airtight container. Serve with Greek yoghurt and fresh seasonal fruit of your choice.