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.
Preheat oven to 250ºF. Mix agave nectar, oil, vanilla, spices, and sea salt in small bowl until well blended. Set aside.
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).
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 15"x10"x1" baking pan.
Bake 1 hour, stirring halfway through cook time. Cool completely on wire rack.
Chef's Tip!
Sorghum is a gluten-free ancient whole grain with a hearty texture and mild flavor. It can be popped like popcorn or used in pilafs, salads, or anywhere else whole grains are called for. Sorghum can be found in natural foods stores, the organic section of the supermarket, or online specialty stores. Serve granola in bowl with almond milk or yogurt topped with fresh fruit, such as blueberries, raspberries, mango, or kiwi.
For more intense cinnamon heat, try McCormick® Culinary® Ground Korintji Cinnamon.
