MILLET CRUNCH CEREAL

Before I go on with the post, I want to say to the families affected by the Connecticut tragedy - I am so sorry. My heart is breaking for you, my tears are shed for you, my prayers are prayed for you.

On that note, this will be short.

This recipe is one I make on a regular basis. Which really means I make it a lot. It has become my go-to cereal when I need the crunch without the effort or lengthy ingredient list most granola demands. It's crazy easy and really difficult to mess up. In this season of busy, may this bring a bit of simplicity to your day.

[THE RECIPE]
Adapted from The Vegetarian Mother's Cookbook

2 1/4 c. gluten-free oats
1/2 c. millet, uncooked
1/4 c. amaranth
1/3 c. honey [or maple syrup]
1/4 c. tahini
1 T. molasses
2 T. water


splash of orange, almond, vanilla, or coconut extracts [optional]

1/2 c. unsweetened coconut flakes
1/3 c. raw pumpkin seeds
1/3 c. raw sunflower seeds
1 T. flaxseeds
1 T. sesame seeds

Preheat oven to 250 degrees. Spread out oats, millet, and amaranth on a rimmed baking sheet. Roast at 250 degrees for one hour.

Meanwhile, warm honey, tahini, molasses and water, stirring frequently, in a small saucepan over low heat until combined. Remove from heat and add flavoring if desired.

Toss roasted oat mixture with coconut flakes, pumpkin, sunflower, flax, and sesame seeds. Pour in honey mixture and stir well.

Spread out on rimmed baking sheet [I like lining with parchment paper] and bake at 250 degrees for 30 minutes. You may need to use two baking sheets so that the mixture doesn't get too thick.

Remove from oven and cool completely. Store in an airtight container for 3 - 4 days at room temperature, 1 - 2 weeks in the refrigerator, or a few months in the freezer.

Serve with your choice of nut or seed milk and top with berries or other fruit.