October 2013

Pumpkin Puffed Millet Granola

vegan flax pepitas hemp maple syrup

2 c puffed millet cereal (plain, Arrowhead Mills brand will do)
1 c old fashioned rolled oats
1/2 c raw pepitas (pumpkin seeds)
1/4 c hulled hemp seeds
1/4 c flax seeds
1 tsp pumpkin pie spice
1/4 tsp cinnamon
1/2 c Grade B maple syrup

coconut oil to grease 2 9″×13″baking dishes

Heat oven to 300 degrees. With fingers or a paper towel, coat well with coconut oil to prevent sticking. Mix all dry ingredients in a large mixing bowl. Add maple syrup last and evenly coat, turning with a spatula. Spread amongst two 9×13 glass baking dishes in an even layer.

Place them on the top rack side by side. Bake for 20-30 minutes, rotating once about halfway through. Granola is done when lightly browned. Let cool completely and then use a spatula to chip off baking dish. Store in an airtight container for 2-3 weeks.

Pumpkin puffed millet granola