This is a work in progress. The base recipe is from Alexandracooks.com.
INGREDIENTS
3/4 cup (160 g) whole millet
4 cups (408 g) oats (not instant)
1 1/2 cups (100 g) unsweetened coconut flakes
2 1/2 cups (220 g) sliced almonds
2 teaspoons (7 g) sea salt, such as Maldon
1 cup maple syrup
1/3 cup grapeseed oil or other neutral oil or melted coconut oil
NOTES
I added:
2 tsp vanilla
1 tsp cinnamon
1 tsp nutmeg
I used canola oil. I think any neutral oil will do fine.
Consider replacing millet with something else.
Use a bit less syrup next time.
****Second try: I used coconut oil/ replaced millet with sesame seeds and cut a quarter cup of syrup, added 2-3 tablespoons of orange juice and orange peel from 1 orange.
It took over an hour to dry and start to brown the coconut.
INSTRUCTIONS
Preheat the oven to 275ºF.**** 250 convection on second try. It took 1.5 hours. Came out great!
In a large bowl, toss together the millet, oats, coconut flakes, almonds and salt. Pour in the maple syrup and oil. Stir to coat.
Line a baking sheet with parchment paper and spread the oat mixture out on it. Place it in the oven and bake for 45 minutes to hour, or until the edges look slightly dark. Note: As soon as you start smelling it, start checking it. This may take you 30 minutes; it may take you an hour and 15 minutes depending on your oven and baking pan. Really try to use the visual cues: lightly golden throughout with slightly darker edges.
Do not stir: As in: Do not stir during the cooking process or when it comes out of the oven.
Let the mixture cool completely on sheet pan. When ready to store, lift up edges of parchment to loosen the granola — this will create nice big shards. Transfer shards to storage container. Pour in remaining granola — it will inevitably break into smaller pieces.