TOASTED MUESLI WITH MILLET, COCONUT, PISTACHIOS, AND CRANBERRIES

Toasted Muesli with Millet, Coconut, Pistachios, and Cranberries image

Provided by Martha Stewart

Yield Makes 5 cups

Number Of Ingredients 9

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1/3 cup boiling water
1/2 cup whole millet
2 cups gluten-free rolled oats
3/4 cup shelled pistachios
1/2 cup unsweetened coconut flakes
1/2 cup honey
1 tablespoon coconut oil
1 teaspoon fine-grain sea salt
2/3 cup dried cranberries

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