Can you believe that I’ve worked in the fitness industry for over 10 years and have been studying nutrition for the past two years and I still haven’t heard of millet until it was mentioned on Gina’s blog? How is this even possible? It just goes to prove that there are still so many forgotten healthy and natural foods out there that should be more mainstream, because not only do they taste delicious, but they’re also a great way to mix things up. Let’s be honest here, when you’re talking about variety there is a whole aisle at the grocery store dedicated to chips, but only a quarter of an aisle with healthy grain options, and that’s just one example.
There are way more options for unhealthy foods than for healthy, so it’s up to us to go out and experiment with ingredients that may seem strange at first, and a quick search on the internet will bring up plenty of options on how to use these unfamiliar ingredients. My motto is to try everything at least twice. I say twice because I feel you should try something two different ways before you make a decision because not all recipes suit everyone’s tastes, so don’t judge food by one recipe!
Now a little explanation on this new to me food called millet. It’s a gluten-free whole grain that is actually used in bird feed, but is suitable for human consumption of course. It can be cooked to resemble the consistency of rice or even mashed potatoes and can be used not only as a side dish, but in baked goods, breads and porridge. It is packed with vitamins and minerals such as manganese, iron and B vitamins and is high in fibre, so it can help reduce cholesterol.
I was a little skeptical of using uncooked millet in granola because it is fairly tiny and hard but it added such a great crunch! I’ve been wanting to make this for a while now and when I finally decided to make it yesterday I opened my pantry to discover I was out of pumpkin seeds…the horror. I took a deep breath and made the executive decision to go ahead with the recipe and use more sunflower seeds instead. I think the pumpkin seeds would taste wonderful in this granola, so I included it in the recipe anyways because I would never want to deprive you of this option!
Makes 8 servings
2 1/4 cups rolled oats
1/2 cup uncooked millet
1/3 cup honey
1/4 cup peanut butter
2 Tbsp. water
1/3 cup pumpkin seeds (or use more sunflower seeds)
1/3 cup sunflower seeds
2 tbsp. chia seeds
1. Preheat oven to 250F.
2. Evenly spread out oats and millet on a parchment-lined baking sheet and bake 1 hour.
3. In a medium bowl, add honey, peanut butter and water and microwave until melted, approximately 45 seconds, stirring after every 20 seconds.
4. Remove oat mixture from oven and add to a large mixing bowl along with seeds. Mix in peanut butter mixture until fully coated.
5. Evenly spread out on the same baking sheet and bake for 30 minutes, stirring half way through.
6. Remove from oven and let cool for an hour before transferring to an airtight container.
Have a great day!