TOASTED MUESLI WITH MILLET, COCONUT, PISTACHIOS, AND CRANBERRIES
This mixture makes a wonderful parfait with yogurt and fall fruits.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 5 cups
Number Of Ingredients 9
Steps:
- In a bowl, pour boiling water over millet, cover with a plate, and let sit until softened, 30 minutes.
- Heat oven to 325 degrees. In a large bowl, combine drained millet, oats, pistachios, and coconut flakes.
- In a small saucepan, bring honey, oil, and salt to a boil. Pour over millet mixture and stir until combined.
- Spread mixture on a rimmed baking sheet and bake, stirring once, until golden, about 20 minutes. Once cool, stir in cranberries. Muesli keeps, stored in an airtight container, two weeks.
Nutrition Facts : Calories 280 g, Fat 10 g, Fiber 4 g, Protein 6 g, SaturatedFat 4 g, Sodium 116 g
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