Maple Nut Granola
3 C. Gluten Free Rolled Oats
¼ C. Millet
⅓ C. Sunflower or Pumpkin Seeds
⅓ C. Peacans (Chopped)
⅓ C. Almonds (Sliced)
⅓ C. Maple Syrup
¼ C. Coconut Sugar
¼ tsp. Cinnamon
½ tsp. Salt
¼ C. Coconut Oil
Preheat oven to 300 degrees
In a hot pan toast your raw millet - make sure that you only add enough millet to the pan so you can still see the bottom of the pan, shake the pan to aggrevate the millet and wait for it to pop, when the popping slows remove from heat and let cool
In a large bowl combine oats, nuts, coconut sugar and cinnamon
In a separate bowl combine melted coconut oil, maple syrup and salt. Once salt has dissolved pour the wet mixture over your dry mixture and stir in making sure all parts of your dry mixture are coated.
Add millet and stir making sure it is evenly dispersed.
Transfer onto a parchment paper lined baking sheet and put into oven, this will bake for about and hour and 15 minutes, make sure you are stirring every 15 - 20 minutes to ensure and even brown.
Let cool for 30-45 minutes and transfer into an air tight container in a cool dry place