Granola with Popped Sorghum

Ingredients

• 2 cups old-fashioned rolled oats (certified gluten-free if needed)
• 2 teaspoons coconut oil
• 1/4 cup whole-grain sorghum (such as NuLife Market)
• 3/4 cup unsweetened coconut flakes
• 1/2 cup raw pepitas (pumpkin seeds)
• 2 tablespoons flax seeds
• 1 teaspoon ground cinnamon
• 3/4 teaspoon kosher salt
• 1/2 teaspoon ground ginger
• 1/4 ground cardamom (optional)
• 1/4 cup pure maple syrup
• 2 tablespoons honey
• 1 tablespoon olive oil
• 1 1/2 teaspoons pure vanilla extract

Instructions

1. 1

   Heat oven to 375°F.

2. 2

   Toast oats in a single layer on a baking in oven until lightly golden and fragrant, about 6 minutes; transfer to a large bowl.

3. 3

   Heat a pot or Dutch oven over medium-high heat for at least 5 minutes. Add 1 teaspoon coconut oil and swirl around.

4. 4

   Sprinkle in 2 tablespoons sorghum and cook, stirring continuously, and partially covering with lid if needed, until most of the grains have popped, 8–10 minutes, being careful not to burn unpopped grains; transfer to bowl with oats.

5. 5

   Return pot to heat, add remaining teaspoon coconut oil and 2 tablespoons sorghum and repeat popping process; transfer to bowl with oats and popped sorghum.

6. 6

   Add coconut, pepitas, flax seeds, cinnamon, salt, ginger, and cardamom (if using) to oat mixture and stir to combine.

7. 7

   Whisk together maple syrup, honey, oil, and vanilla; add to oat mixture and stir until thoroughly combined.

8. 8

   Transfer granola mixture to baking sheet and press into an even layer. Bake until granola is golden brown and fragrant, 10 minutes, stirring and pressing back down halfway through.

9. 9

   Let granola cool completely on baking sheet, then gently use a spatula to remove from pan, trying to keep clusters intact.

10. 10

    Transfer granola to an airtight container and store at room temperature for up to 1 month.