TOASTED MUESLI WITH MILLET, PISTACHIOS, AND DRIED CHERRIES

I KEEP MILLET ON MY SHELF FOR GUESTS on gluten-free diets. Dressed up with crunchy pistachios and wine-scented dried cherries, it’s almost luxurious. This recipe tastes nice enough for the saintly to eat dry, but I’m Irish born and bred, so I have mine with a splash of heavy cream.

MAKES ABOUT

10 SERVINGS

2 cups / 180 grams whole millet

2 cups / 180 grams old-fashioned rolled oats

1 cup / 150 grams roasted pistachios, chopped

½ cup / 120 grams unsweetened shredded coconut

½ cup / 120 milliliters honey

1 tablespoon coconut oil

1 teaspoon salt

5 ounces / 140 grams dried cherries

Preheat the oven to 325°F / 160°C. Spread the millet onto a baking sheet and bake on the middle rack for 10 minutes. Toss, then bake for another 10 minutes. The edges will be a little brown. Allow it to cool, then transfer it to a small bowl on the countertop, pour boiling water over the top, and cover it loosely. Let it rest for 30 minutes, or until it’s fork tender, then drain it.

In a large mixing bowl, combine the drained millet, oats, pistachios, and coconut flakes and set the mixture aside.

In a small saucepan over medium-high heat, bring the honey, oil, and salt to a boil. Remove it from the heat and pour it over the millet mixture, then stir gently until combined.

With a rubber spatula, spread the mixture in a thin layer onto a rimmed baking sheet and bake for 10 minutes. Stir and flip the muesli and bake for another 10 minutes, repeating this process in 5-minute increments until it is toasted golden brown. Remove it from the oven and allow it to cool. Stir in the dried cherries. Serve immediately with milk or yogurt, or store in an airtight container for up to 6 months in a cool, dry place.

VARIATIONS

• Add dark chocolate chunks to the cooled mix, for a sweet and healthful trail snack.

• Substitute sultanas, raisins, or dried cranberries for the cherries, or enjoy a medley.