This quick granola is full of earthy, nutty grains and seeds. This recipe makes enough for one, perfect for a fend-for-yourself weekday morning, but it can be multiplied easily—just make sure your pan is large enough to accommodate the ingredients in one (mostly) single layer.
Serve with plain, whole-milk yogurt and sliced seasonal fruit, or however you like your granola best. —Emily Horton
In a wide skillet or saute pan set over medium-low heat, warm the oil with the honey just until it melts.
Add the oats, rye, and millet, stir to coat, and toss, stirring occasionally, until lightly browned, 8 to 10 minutes. If you prefer a more caramelized mix, turn up the heat, but watch closely to ensure the grains don't burn.
Add the walnuts, pumpkin seeds, sesame seeds, and salt and toast for an additional 3 to 4 minutes. Add the mace toast one minute more.
Transfer the mix to a large plate to cool, about 10 minutes. Serve.