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Popped Sorghum Granola

serves

4

people

Serves

prep-time

15

min

Preparation Time

recipe-type

1

hour Oven

Cooking Time

Ingredients
Directions
  1. Preheat oven to 120°C (100⁰C fan forced). Place agave nectar, oil, vanilla, McCormick spices and sea salt in a small bowl and stir until well blended. Set aside.
  2. Pop sorghum grain by heating large frying pan over a medium-high heat. Add 2 tablespoons of the sorghum; cover and cook 30 seconds, shaking pan constantly until most of the grains have popped. When there is more than 10 seconds between pops, remove pan from heat and transfer popped sorghum to a large bowl. Repeat with remaining sorghum. (8 to 10 tablespoons sorghum yields approximately 3 cups popped sorghum.)
  3. Place popped sorghum, almonds, pecans, coconut and pepitas in large bowl. Add agave mixture; toss until evenly coated. Spread in single layer on foil-lined 38 x 25 x 3-cm baking pan.
  4. Bake for 1 hour, stirring halfway through cook time. Cool completely over a wire rack before transferring to a storage container.
Recipe Tip

Sorghum is a gluten-free ancient whole grain with a hearty texture and mild flavour. It can be popped like popcorn or used in pilaffs, salads, or anywhere else whole grains are called for. Sorghum can be found in health food stores, the health or organic section of the supermarket or online specialty stores.
Serve granola in bowl with almond milk or yoghurt topped with fresh fruit, such as blueberries, raspberries, mango or kiwi.

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