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This granola is crunchy with the toasted millet and chewy with the coconut flakes and dried cranberries. Great to eat it over some Greek yogurt for breakfast. Soaking it in almond milk makes it a little soft and easier to eat.


45 cups

Total time

60 minutes






  • (1.25l) fish stock (Whole)
  • 2 cups oats (Rolled)
  • (1.25l) fish stock (Shelled)
  • (1.25l) fish stock (Unsweetened flakes)
  • (1.25l) fish stock
  • ⅓ cup water (Boiling)
  • 1 tbsp coconut oil
  • 1 tsp sea salt (Fine)
  • ⅔ cup cranberries (Dried)


  1. In a bowl, pour boiling water over millet, cover and set aside for 30 minutes. Drain the millet and keep ready.
  2. Heat oven to 325°F.
  3. In a large bowl, combine the drained millet, oats, pistachios and coconut flakes.
  4. In a small saucepan, combine honey, oil and salt to a boil. Pour over the millet mixture and stir until combined.
  5. Spread mixture on a rimmed baking sheet and bake stirring once, until golden, about 20 minutes.
  6. Once cool, stir in cranberries.
  7. Store in an airtight container for up to 2 weeks.
  8. View the recipe instructions at Cook's Hideout

Contains allergens
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