The arrival of fall this week has had me daydreaming of NYC. In grad school, I would walk during the autumn months from my tiny studio on the Upper East Side of Manhattan across Central Park, to the Upper West Side for class. I was finding my way in the city at that time, and this ritual let me soak in my new surroundings. The park and its changing colors provided calm from the constant hustle and bustle. This was fall.
We were back in NYC this summer for a wedding and stopped in at Egg, one of our old favorite neighborhood breakfast spots. When living there I was not gluten-free, and so most of the time you could find me enjoying their biscuits and gravy and never taking a look at the rest of the menu. This time though, their granola sweetened with sorghum caught my eye. This whole grain sorghum pecan granola was inspired by Egg’s version, although sweetened with maple syrup. I popped whole grain sorghum (it’s like mini popcorn!) and added it to gluten-free oats. I found that popping it in the microwave provided more consistent results, whereas popping it on the stovetop can cause the sorghum to burn much easier. Whole grain sorghum is high in fiber and the popped sorghum and the un-popped kernels alike add a bit of crunch and texture to the granola that I love.
Whole Grain Sorghum Pecan Granola (gluten-free + vegan)
- 2 cups gluten-free oats
- 1/2 cup whole grain sorghum to be popped (I use Bob's Red Mill brand)
- 1/2 cup pepitas
- 3/4 cup pecans chopped
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 cup coconut oil melted
- 1/3 cup maple syrup grade b (or honey, if not vegan)
- 1 teaspoon pure vanilla extract
- 1 cup dried cherries or other dried fruit
Pre-heat oven to 340 degrees. Line a baking sheet with parchment paper.
First, start out by popping the whole grain sorghum. Place sorghum in a paper sack and roll down opening, placing flap face down in microwave. Microwave sorghum for 2-3 minutes (took me 3) or until there is more than 5 seconds between pops. Open bag to release heat. See Notes below for stovetop method.
Combine oats, popped sorghum (even the un-popped kernels), pepitas, pecans, salt, and cinnamon in a large bowl.
In a small bowl, combine melted coconut oil, maple syrup, and vanilla extract. Pour liquid mixture into dry ingredients, stirring to combine. Stir until dry ingredients are evenly coated.
Spread mixture evenly onto baking sheet. Bake for 20-25 minutes or until oats become golden brown, stirring halfway through baking.
Remove from oven and allow to cool in pan on wire rack. When cool, add dried cherries or other dried fruit to granola, and place in an airtight container.
You can also pop sorghum on the stove by heating a saucepan, adding sorghum, covering, and then shaking saucepan frequently until popping starts. Remove from heat when there is 10 seconds between pops.