Looking for a new favorite whole grain? I’ve found one for you; millet. Not only is it a whole grain, but it’s gluten free (you know, in case that’s important for you). Although millet may not have all the amazing qualities of a few of the other whole grains with which I’ve experimented (amaranth, teff, and quinoa as of lately), it’s still worthy of the World’s Healthiest Foods website. Check outall the benefits millet has to offer! And if you don’t want to read, let me tell you briefly; 1-cup cooked millet contains a good source or thiamin and niacin, as well as zinc, manganese and copper (all essential minerals) and lignans (which may be protective against hormone-dependent cancers such as breast and prostate cancer). And while I still haven’t tried it in any way other than baked in granola, you can find some other great millet recipes on Pinterest (it’s quite versatile, like so many other whole grains).
So, this is what it looks like in its raw state…..
And this is what it looks like in the final product that I’ll be sharing with you today. This granola is crunchy, sweet (but not too sweet) and filling. What more could you ask for?! The only issue that I’ve found with all these tiny grains and seeds (amaranth, millet, chia to name a few) is that you really need to make sure to look at your teeth in the mirror before you leave for work. I was once at work for a full two hours before I realized I had a millet grain stuck in my teeth (along with a chia seed). Thanks for telling me everyone, I really appreciate it 😉
|Estimated Nutrition Facts for 1/8th of recipe