Toasted Muesli With Millet Coconut Pistachios And Cranberries Recipe

Ingredients

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 

Preparation

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.

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