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.