Whole Grain Sorghum Pecan Granola (gluten-free + vegan)

Whole Grain Sorghum Pecan Granola (gluten-free + vegan)

Whole Grain Sorghum Pecan Granola is made with oats, pecans, cherries, popped sorghum, and sweetened with maple syrup. Gluten-free, vegan.

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 25

Total Time 40

Servings -10 servings

Calories 349kcal

Author Tessa

Ingredients

2 cups gluten-free oats
½ cup whole grain sorghum to be popped (I use Bob's Red Mill brand)
½ cup pepitas
¾ cup pecans chopped
¼ teaspoon salt
1 teaspoon ground cinnamon
¼ cup coconut oil melted
⅓ cup maple syrup grade b (or honey, if not vegan)
1 teaspoon pure vanilla extract
1 cup dried cherries or other dried fruit

Instructions

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.

Notes

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.

Nutrition