This granola contains millet, which is yet another fabulous gluten-free grain. (And very crunchy). Often toted as the "new quinoa," millet is a prebiotic, an excellent source of fiber and vitamin B3, and contains calming serotonin. Feel free to add even more millet to this recipe if desired!
Yummy parfait idea: layer granola, plain coconut milk yogurt, fresh berries of choice, then repeat. Great breakfast or post-sweat session snack.
Vanilla Sunbutter Granola
Dry Ingredients:
2 cups gluten-free oats
1 cup sunflower seeds
1/2 cup millet
2 tablespoons ground chia seeds
2 tablespoons coconut palm sugar (optional)
3/4 teaspoon cinnamon
dash sea salt
Wet Ingredients:
2-1/2 tablespoons unsweetened applesauce
3 tablespoons unsweetened sunflower seed butter
1/4 cup pure maple syrup
1-1/2 teaspoon pure vanilla extract
Directions:
1. Preheat oven to 325 degrees and line a cookie sheet with parchment paper.
2. Mix all the dry ingredient together and set aside.
3. Heat applesauce, sunflower seed butter, and maple syrup together over the stove or in the microwave. Stir in vanilla, mixing well and mix into the dry ingredients.
4. Bake on cookie sheet for 22-24 minutes, stirring halfway then let cool for 10 minutes on a wire rack. Once fully cooled, store in an airtight container for up to 6 or 7 weeks.
