Friday, January 13, 2012

Light and Crispy Granola

I got this recipe from a friend, made one little modification, and it is truly one of the best homemade granolas I have ever made.  It has all the best yummy stuff in it, and is also very quick and easy. 

Now, a lot of you might wonder what on earth puffed millet is, and why in the world you'd want to eat bird seed... but puffed millet is one of my favorite things, especially when mixed in with yummy sweetness.  It adds a nice airy texture to this granola that is irresistible.  If you don't like millet, or would prefer not to use it, just replace it with a cup of oatmeal. 

When I make it again, I think I will add a vanilla bean to the liquid mixture as well, just to add some extra vanilla flavor. 

Light crispy granola

3 cups old fashioned oats
2 cups rice crispy type cereal
1 cup plain puffed millet
1/2 cup (1 stick) butter
1/2 cup coconut oil
2/3 cup natural sugar
1/3 cup honey
1 Tablespoon molasses
1 tsp cinnamon
1 tsp vanilla
1/2 tsp sea salt

Preheat oven to 325*. In a Dutch oven, boil the butter, coconut oil, sugar, honey, molasses, cinnamon, vanilla and salt together for 2 min. Take off the heat and add oats and cereal. Mix well. Divide onto two cookie sheets and spread out evenly. Bake for 8 min, then switch and continue baking for 6 min. Make sure to watch it. You want it golden brown. The edges could burn.