Popped Sorghum Granola

 


Sweetened with agave nectar, vanilla, and warm spices like cinnamon, cardamom and turmeric, this homemade granola is the new way to fuel your day. Nutty, with a slightly chewy texture, sorghum is a gluten-free ancient grain that pops (just like popcorn!) when heated on the stovetop. Add almonds, pecans and shredded coconut to round out this crunchy breakfast treat. Enjoy granola in a bowl with almond milk - à la cereal, on top of yogurt with fresh fruit, or as a munchable snack all on its own.

Yield: 3/4 cup per serving


*This recipe was created for 8 and 48 servings. To adjust the serving quantity, enter a new yield (up to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

 
Tasting Serving (8)48 ServingsResized (xx) ServingsRecipe Nutrition
Ingredients Quantities Instructions
Agave nectar 1/2 cup 1. Preheat oven to 250°F. Mix agave nectar, oil, vanilla, spices and sea salt in small bowl until well blended. Set aside.

2. Pop sorghum grain by heating large skillet on medium-high heat. Add 2 tablespoons of the sorghum; cover and cook 30 seconds, shaking pan constantly until most of the grains have popped. When there is more than 10 seconds between pops, remove pan from heat and transfer popped sorghum to large bowl. Repeat with remaining sorghum. (8 to 10 tablespoons sorghum yields about 3 cups popped sorghum).

3. Place popped sorghum, almonds, pecans, coconut and pepitas in large bowl. Add agave mixture; toss until evenly coated. Spread in single layer on foil-lined 15x10x1-inch baking pan.

4. Bake 1 hour, stirring halfway through cook time. Cool completely on wire rack.

Oil 1 tablespoon
McCormick Culinary® Pure 1 Fold Vanilla Extract 2 teaspoons
McCormick Culinary® Ground Cinnamon 2 teaspoons
McCormick Culinary® Cardamom 1 1/2 teaspoons
McCormick Culinary® Turmeric 1/2 teaspoon
McCormick Culinary® Mediterranean Sea Salt 1/2 teaspoon
Sorghum grain 1/2 cup
Slivered almonds 1/2 cup
Chopped pecans 1/2 cup
Shredded coconut 1/2 cup
Pepitas (shelled pumpkin seeds) 1/3 cup
Ingredients Quantities Instructions
Agave nectar 3 cups 1. Preheat oven to 250°F. Mix agave nectar, oil, vanilla, spices and sea salt in small bowl until well blended. Set aside.

2. Pop sorghum grain by heating large skillet on medium-high heat. Add 2 tablespoons of the sorghum; cover and cook 30 seconds, shaking pan constantly until most of the grains have popped. When there is more than 10 seconds between pops, remove pan from heat and transfer popped sorghum to large bowl. Repeat with remaining sorghum. (8 to 10 tablespoons sorghum yields about 3 cups popped sorghum).

3. Place popped sorghum, almonds, pecans, coconut and pepitas in large bowl. Add agave mixture; toss until evenly coated. Spread in single layer on foil-lined 15x10x1-inch baking pan.

4. Bake 1 hour, stirring halfway through cook time. Cool completely on wire rack.

Oil 1/3 cup
Vanilla Extract, Pure, 1 Fold 1/4 cup
Cinnamon, Ground 1/4 cup
Cardamom 3 tablespoons
Turmeric 1 tablespoon
Sea Salt, Mediterranean Coarse Grind 1 tablespoon
Sorghum grain 3 cups
Slivered almonds 3 cups
Chopped pecans 3 cups
Shredded coconut 3 cups
Pepitas (shelled pumpkin seeds) 2 cups
Ingredients Quantities Instructions
No Resize Selected

Nutrition Information (per serving)

Calories 296 kcal


Total fat 16 g


Saturated fat 4 g


Trans fat 0 g


Cholesterol 0 mg


Sodium 146 mg


Carbohydrate 33 g


Dietary fiber 4 g


Protein 5 g


Chef's Tip: • Sorghum is a gluten-free ancient whole grain with a hearty texture and mild flavor. It can be popped like popcorn or used in pilafs, salads, or anywhere else whole grains are called for. Sorghum can be found in natural foods stores, the organic section of the supermarket or online specialty stores.

• Serve granola in bowl with almond milk or yogurt topped with fresh fruit, such as blueberries, raspberries, mango or kiwi.

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