Preheat oven to 300°F. Line a large baking sheet with parchment paper; set aside. Heat a skillet over medium. Add millet; cook, shaking skillet often, until lightly toasted and fragrant, 4 to 5 minutes. Pour millet into a large bowl. Add coriander seeds to skillet; cook over medium, shaking skillet almost constantly, until lightly toasted and fragrant, about 1 minute. Remove from heat. Lightly crush seeds using a mortar and pestle or a spice grinder. Add to millet in bowl. Stir in oats and pine nuts.

Whisk together tahini, oil, syrup, salt, orange zest, cardamom, and egg white in a medium bowl. Pour over oat mixture; stir well until thoroughly coated. Stir in almonds. Pour mixture onto prepared baking sheet, and spread in an even, thin layer. Firmly press mixture down using a spatula.

Bake in preheated oven 30 minutes, rotating baking sheet from back to front after 15 minutes. Remove from oven; gently stir granola, breaking into clusters. Return to oven, and bake at 300°F until lightly browned and crisp, 5 to 10 minutes. Remove from oven. Let cool completely on baking sheet. Serve with kefir, citrus, and pomegranate arils. —ANN TAYLOR PITTMAN