1/4 C pepita (pumpkin seeds)

1/4 C roughly chopped pecans

1/4 C roughly chopped raw cashews

3-4 tsp Maple syrup

1/2 tsp ground cinnamon

pinch of fine salt (I use pink salt)

1.5 C puffed millet

Preheat oven to 160C (325F)

Line a rectangle baking tray with silicon paper. Mix everything except the millet together until the nuts/seeds are evenly coated with the syrup and spice. Add the millet, and again, stir thoroughly. Spread evenly over the bottom of the pan. Bake for 12-13 minutes, no more or nuts may be too brown. Remove from oven and allow to cool completely. Break it up roughly and put into a jar to store for up to 2 weeks.

This is fairly nutrient dense, so I use it on top of a bowl of fruit and yogurt, almost as a topping. Used in this way it makes about 6 servings, otherwise about 2-3 servings. Because I only occasionally eat grains I make it in this smaller quantity. Don’t tell anyone, but I sometimes just grab a little handful as a snack. Yummy.

The smell of cinnamon will perfume your house for hours. Wonderful to make in winter, especially.