Coconut Granola With Millet and Dried Apricot

Coconut Granola with Millet and Dried Apricots

Once you make your own granola you’ll probably never buy the store bought kind again cause you’ll realize how super simple it is to whip together. It also lasts up to a month in an airtight container at room temperature making it wonderfully convent to grab some on the go or give some to your kids for breakfast or even as a snack.

• 4 cups old-fashioned oats

• 1/3 cup millet

• 1 cup unsweetened coconut flakes

• 1 tsp ground cinnamon

• 1 cup dried apricots, coarsely chopped

• 1/2 tsp finely ground sea salt

• 1/3 cup runny honey

• 1/4 cup brown rice syrup

• 1/4 cup maple syrup

• 3 TB fresh lemon or orange zest

• 1/2 cup melted coconut oil or mild extra virgin olive oil

Preheat oven to 300°.

Line 2 rimmed baking sheets with parchment.

In a large bowl, mix the oats, millet, coconut, and chopped dried apricots.

In a small pot, over a medium-low flame, heat the honey, brown rice syrup and coconut oil or olive oil, whisking until melted and combined. Turn off the flame and whisk in the maple syrup, zest, and salt.  Pour runny honey mixture over the oat mixture, mixing well to evenly coat. Spread onto parchment-lined baking sheets.

Place one baking sheet on top oven rack and other on bottom rack. Bake about 30 minutes, stirring every 10 minutes and rotate the baking sheets halfway through from top to bottom to ensure even baking.  Bake until the granola is toasted and a nicely golden brown  in color.

Place sheet on cooling rack, stir granola around and cool.  Eat immediately or store in airtight container at room temperature for a good couple weeks.