Sweetened with agave nectar, vanilla, and warm spices like cinnamon, cardamom and turmeric, this homemade granola is the new way to fuel your day. Nutty, with a slightly chewy texture, sorghum is a gluten-free ancient grain that pops (just like popcorn!) when heated on the stovetop. Add almonds, pecans and shredded coconut to round out this crunchy breakfast treat. Enjoy granola in a bowl with almond milk - à la cereal, on top of yogurt with fresh fruit, or as a munchable snack all on its own.
Ingredients 8 (3/4 cup) Servings
- 1/2 cup agave nectar
- 1 tablespoon oil
- 2 teaspoons McCormick® All Natural Pure Vanilla Extract
- 2 teaspoons McCormick Gourmet™ Organic Ground Saigon Cinnamon
- 1 1/2 teaspoons McCormick Gourmet™ Organic Ground Cardamom
- 1/2 teaspoon McCormick Gourmet™ Organic Ground Turmeric
- 1/2 teaspoon McCormick Gourmet™ Sicilian Sea Salt
- 8 to 10 tablespoons sorghum grain
- 1/2 cup slivered almonds
- 1/2 cup chopped pecans
- 1/2 cup shredded coconut
- 1/3 cup pepitas (shelled pumpkin seeds)
- 1 Preheat oven to 250°F. Mix agave nectar, oil, vanilla, spices and sea salt in small bowl until well blended. Set aside.
- 2 Pop sorghum grain by heating large skillet on 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 large bowl. Repeat with remaining sorghum. (8 to 10 tablespoons sorghum yields about 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 15x10x1-inch baking pan.
- 4 Bake 1 hour, stirring halfway through cook time. Cool completely on wire rack.