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+ servings
Two bowls of greek yogurt and millet granola
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5 from 1 vote

Puffed Millet Granola with Almonds, Honey and Coconut

Crispy, crunchy, gluten-free millet almond and honey granola.
Prep Time10 mins
Cook Time30 mins
Course: Breakfast
Cuisine: American
Servings: 6
Calories: 334kcal


  • 2 c puffed millet
  • 1 c slivered almonds
  • 1 c unsweetened coconut flakes
  • 4 tbsp butter melted
  • 1/4 c honey
  • pinch of sea salt


  • Preheat the oven to 325. Line a baking tray with parchment paper.
  • Toss all of the ingredients together in a large mixing bowl until evenly combined. Spread the granola mixture onto the prepared baking tray. Bake for 15 minutes at 325, stirring halfway through, then turn the oven temperature down to 200 and bake for an additional 15 minutes.
  • Take the granola out of the oven and let cool completely on the pan before serving or transferring to a storage container.


Storing: When stored in an airtight container, this granola will keep for up to two weeks.


Calories: 334kcal | Carbohydrates: 23g | Protein: 5g | Fat: 26g | Saturated Fat: 14g | Cholesterol: 20mg | Sodium: 73mg | Potassium: 218mg | Fiber: 5g | Sugar: 13g | Vitamin A: 233IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 3mg