![More-Savory-Than-Sweet Granola](https://cdn.statically.io/img/www.foodandwine.com/thmb/I2jyOP_xAZjeKp1S3mxa5j38DVo=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/More-Savory-Than-Sweet-Granola-FT-RECIPE0122-7736f76da74d461b9c72c92f6f082f48.jpg)
Ingredients
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½ cup uncooked millet (3 1/4 ounces)
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2 teaspoon coriander seeds
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2 cup uncooked old-fashioned regular rolled oats (6 1/2 ounces)
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½ cup pine nuts (2 1/2 ounces), toasted
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⅓ cup tahini (sesame paste)
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2 tablespoon olive oil
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2 tablespoon pure maple syrup
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1 teaspoon kosher salt
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1 teaspoon grated orange zest
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½ teaspoon ground cardamom
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1 large egg white
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1 cup smoked almonds (5 1/4 ounces)
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Vanilla kefir, mixed citrus segments (such as navel and blood oranges), and pomegranate arils, for serving
Directions
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Preheat oven to 300°F. Line a large baking sheet with parchment paper; set aside. Heat a skillet over medium. Add millet; cook, shaking skillet often, until lightly toasted and fragrant, 4 to 5 minutes. Pour millet into a large bowl. Add coriander seeds to skillet; cook over medium, shaking skillet almost constantly, until lightly toasted and fragrant, about 1 minute. Remove from heat. Lightly crush seeds using a mortar and pestle or a spice grinder. Add to millet in bowl. Stir in oats and pine nuts.
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Whisk together tahini, oil, syrup, salt, orange zest, cardamom, and egg white in a medium bowl. Pour over oat mixture; stir well until thoroughly coated. Stir in almonds. Pour mixture onto prepared baking sheet, and spread in an even, thin layer. Firmly press mixture down using a spatula.
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Bake in preheated oven 30 minutes, rotating baking sheet from back to front after 15 minutes. Remove from oven; gently stir granola, breaking into clusters. Return to oven, and bake at 300°F until lightly browned and crisp, 5 to 10 minutes. Remove from oven. Let cool completely on baking sheet. Serve with kefir, citrus, and pomegranate arils. —ANN TAYLOR PITTMAN
Make Ahead
Store granola in an airtight container up to 2 weeks.
Note
Find millet at specialty grocery stores or online at bobsredmill.com.