Puffed Millet, Pistachio, and Pepita Granola

A Basic, Breakfast, Brunch post written by on December 12, 2012

Puffed Millet Granola

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Granola. The word crunchy comes to mind, like walking on fresh fallen snow-covered leaves.

Breakfasting on granola is a contemplative effort because granola doesn’t try to please, it definitely doesn’t sound pretty, and it certainly is not polite. I have resisted granola because I am vegetarian, partially because I don’t like to be placed into comfortable categories that makes me “like to eat” certain fares. I’m talking about you kale! However, I did make this granola. Worst yet, I even gave some of it away – jars of it in tidy boxes by means of jet fuel . I think that makes our relation at least amicable?

I used to think granola was a specifically summer thing. It’s refreshing with cold milk and not nearly as comforting as warm Irish oats or creamed wheat. However. However, I think warm milk is amazing. Also, there’re all sorts of milk that deserves experimentation and attention, like flax milk, or rice milk and almond …. I digress.

Granola. This granola, my granola, comes from a series of experiments and standing in grocery aisles staring at plain cereals. How I came to bags of puffed millet I can’t exactly recall but I think it was in Atlanta in some organic grocer, the kind that carries seeds that most people feed to birds. I put those in my granola too. I like birds.

This recipe is “safe”. I’ve thrown in many things and it comes out perfectly well-adjusted to its new composites. I like to think that when it’s time to clean out my pantry of all the grains, all the nuts and seeds, and all the dried up bits of fruit, I can make something like this to share and eat on mornings when I don’t feel like poaching eggs.

Granola Recipe

inspired by The Splendid Grain

dry mix

1 c pistachio

1/2 c pepitas ( I like the raw green looking kind)

2 c puffed millet

1 c rolled oats

1/2 c sunflower seeds

1/2 c flax seeds

1/2 c hemp seeds

wet mix

1/2 c honey (Can use maple syrup if vegan, but granola will be less clumpy)

1/4 c refined sesame oil (this has more nutty flavored than the heated oils)

1/2 ts vanilla sea salt

1/2 ts ground cinnamon

1/2 ts ground cardamom

1 ts almond extract

1 ts orange extract


1 c dried raisins or dates

+ Preheat oven to 320F

+ Mix the wet and dry mix in separate bowls. Combine the two mixes an spread onto a large cookie sheet lined with parchment paper.

+ Place into heated oven and stir every 10 minutes. The granola is done in about 25-30 minutes. do not overcook. You should have a crumbly sheet of granola.

+ Toss the dried fruit on top of the granola and allow to cool completely before storing in an air tight container.


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3 Responses to “Puffed Millet, Pistachio, and Pepita Granola”

  1. sarahmccoll says:

    I love the idea of making this by tossing together odds and ends from the nuts and seeds and grains in my cupboards. They are a little out of control right now, and would very much like a fresh start in the new year. But what’s more: this sounds like a wonderful combination of flavors of textures.
    We’re celebrating a return to sane eating on this month’s Shine Supper Club. I hope you’ll submit this recipe––or another stunner like it!

    • PrincessTofu says:

      @sarahmccoll Thanks Sarah, I’ve never heard of SSC, I’m checking it out right now!

  2. ShahanaTabasum says:

    I appreciate your recipe and I will try out. You offered such a great idea. You seem to be very talented and creative. Thank you for sharing. I like to subscribe. Please add your subscription form and take care.

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