We love a wholesome and hearty breakfast to begin our days, and this granola has four different whole grains in it, so it is exactly that! It’s a great breakfast (or snack) for summer, paired with berries and yogurt. We jokingly call this granola “birdseed” because it looks a bit like it, with the millet and quinoa. We use butter, but coconut oil can be substituted for a dairy-free version. It keeps nicely all week in an airtight container.
Wild Apple’s “Birdseed” Granola
Makes 4 cups
1½ cup gluten-free rolled oats, 4 ounces
½ cup buckwheat, 3 ounces
¼ cup millet, 1 ¾ ounces
¼ cup red (or plain) quinoa, 1 ½ ounces
¾ cup pistachios, coarsely chopped
¼ teaspoon fine sea salt
¼ teaspoon ground cardamom
¼ teaspoon ground ginger
¼ teaspoon ground cinnamon
2 tablespoons butter (or coconut oil)
¼ cup honey
½ teaspoon vanilla extract
Preheat the oven to 325 degrees F. In a large bowl, combine the first 6 ingredients. Heat the spices, butter and honey until butter is melted, and stir to combine. Add vanilla and stir once more. Pour butter mixture over grains, mixing thoroughly to coat the grains completely. Spread the mixture into an even layer on a parchment-lined baking sheet. Bake until the oats are golden, 25 to 30 minutes, stirring every 10 minutes. Let cool completely and break into chunks.
Tara Donne is a freelance editorial and commercial photographer based in Brooklyn. Her work focuses on food, travel and lifestyle. Liza Jernow is a food stylist based in New York City. She is trained as a designer and a chef. Together they are starting Wild Apple, a magazine about gluten-free food and travel.