½cupwhole grain sorghumto be popped (I use Bob's Red Mill brand)
⅓cupmaple syrupgrade b (or honey, if not vegan)
1teaspoonpure vanilla extract
1cupdried cherriesor other dried fruit
Pre-heat oven to 340 degrees. Line a baking sheet with parchment paper.
First, start out by popping the whole grain sorghum. Place sorghum in a paper sack and roll down opening, placing flap face down in microwave. Microwave sorghum for 2-3 minutes (took me 3) or until there is more than 5 seconds between pops. Open bag to release heat. See Notes below for stovetop method.
Combine oats, popped sorghum (even the un-popped kernels), pepitas, pecans, salt, and cinnamon in a large bowl.
In a small bowl, combine melted coconut oil, maple syrup, and vanilla extract. Pour liquid mixture into dry ingredients, stirring to combine. Stir until dry ingredients are evenly coated.
Spread mixture evenly onto baking sheet. Bake for 20-25 minutes or until oats become golden brown, stirring halfway through baking.
Remove from oven and allow to cool in pan on wire rack. When cool, add dried cherries or other dried fruit to granola, and place in an airtight container.
You can also pop sorghum on the stove by heating a saucepan, adding sorghum, covering, and then shaking saucepan frequently until popping starts. Remove from heat when there is 10 seconds between pops.