Author Notes
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
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Ingredients
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1 teaspoon
coconut oil
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1 teaspoon
honey
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1/4 cup
rolled oats
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1/4 cup
rye flakes
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1 tablespoon
millet
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3 tablespoons
walnuts
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1 tablespoon
pumpkin seeds
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1 teaspoon
sesame seeds
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1 pinch
sea salt
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1/4 teaspoon
mace
Directions
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In a wide skillet or saute pan set over medium-low heat, warm the oil with the honey just until it melts.
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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.
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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.
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Transfer the mix to a large plate to cool, about 10 minutes. Serve.
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