Pan Granola

Makes 1 ½ cups

Ingredients

⅓ cupsorghum, rinsed
3 tablespoonscrushed hazelnuts
3 tablespoonsold-fashioned or quick-cooking oats
3 tablespoonsdried blueberries
3 tablespoonsfinely diced apple
2 tablespoonsunsweetened shredded coconut
3 tablespoonscoconut oil
Juice of 1 orange
2 tablespoonsagave syrup
Pinchof sea salt

Method

Pour 1 quart of water into a saucepan and bring it to a boil. Stir in the sorghum and simmer until soft and al dente, about 20 minutes. Drain and let it cool.
Place the cooled sorghum in a large bowl. Add the nuts, oats, blueberries, apple, and coconut and toss. Stir in the coconut oil, orange juice, agave syrup, and salt until the dry ingredients are coated.
Preheat a nonstick skillet over low heat for 30 seconds. Pour the granola mixture into the skillet and toast, stirring constantly, until the mixture is dry and evenly golden and toasted, 3 to 5 minutes.
Transfer to a sheet pan to cool completely, and then store in an airtight container until ready to use.

Notes

Sorghum is a sustainable, earth-friendly, gluten-free grain. This granola works as a salad topping for Kale, Fennel, and Grilled Avocado Salad (page 170) or as a breakfast stir-in for Coconut Yogurt (page 71).