Easy, Gluten-Free, Lower Glycemic Sorghum Granola
3 cups Popping Sorghum popped (and any un-popped or partial popped grains)
1 cup gluten free old-fashioned rolled oats (not quick cooking)
1 cup sliced or rough chopped almonds
½ cup shredded coconut (preferably unsweetened)
¼ cup unsalted pepitas (shelled pumpkin seeds) or shelled sunflower seeds
¼ cup PLUS 2 tablespoons agave nectar
2 tablespoons pure maple syrup
2 tablespoons canola oil
½ teaspoon kosher salt
1 cup dried fruit (such as cherries, apricots, dates, figs, cranberries, raisins or currants)
Heat oven to 350 F. On a rimmed baking sheet, toss the oats, Popped Sorghum, almonds, coconut, pepitas/sunflower seeds with the agave nectar, maple syrup, oil, and salt.
Bake, tossing once, until golden and crisp, 25 to 30 minutes.
Add the dried fruit and toss to combine. Let cool.
TIP: The granola will keep for up to 3 weeks in an airtight container in a cool, dry place.
For this recipe, it is OK to include any sorghum grains that remained un-popped or partially popped from the popping process as they will toast in the oven and add crunch.
*Recipe and image courtesy of JustPoppin.com.*