Ingredients
- 1 cup (40 grams) puffed amaranth (store-bought or follow the instructions below to make your own)
- 1 cup (100 grams) old-fashioned rolled oats
- ½ cup (70 grams) pumpkin seeds (also called pepitas)
- ½ cup (120 grams) peanut butter
- 3 tablespoons (60 grams) honey
- 1 tablespoon coconut oil
- kosher salt to taste
Instructions
Puffed Amaranth Granola Bars
- Line an 8×8 inch (20×20 cm) baking dish with parchment paper.
- Add the puffed amaranth, oats, pepitas and salt to a bowl and mix well.
- Heat the peanut butter, honey and coconut oil in a small saucepan over medium-low heat until just mixed and melted together.
- Pour the peanut butter mixture over the dry ingredients and mix well.
- Spread the mixture evenly into the baking dish. Press down with a spatula.
- Place in the refrigerator for one hour before cutting.
How to make puffed amaranth
- Heat a pot over medium-high heat. The amaranth will pop up like popcorn, so make sure to use a pot with high sides!
- When the pot is hot, add approximately one tablespoon of amaranth. The amaranth should begin popping almost immediately. If the temperature is too low, the amaranth will burn without popping. Shake the pot often to help prevent burning and ensure all seeds pop.
- Pour the puffed amaranth through a fine mesh sieve to separate any unpopped seeds.