Ingredients
- 2 cups (200 grams) old-fashioned rolled oats
- 1 cup (40 grams) puffed amaranth (store-bought or follow the instructions below to make your own)
- ¾ cups (60 grams) coconut flakes
- ½ cup (60 grams) pecans, chopped
- ¼ teaspoon kosher salt
- ¼ cup (60 ml) coconut oil, melted
- ⅓ cup (80 ml) maple syrup or honey
- ½ cup (80 grams) dried fruit (optional)
Instructions
Puffed Amaranth Granola
- Preheat oven to 325 F (160 C) and line a baking sheet with parchment paper.
- In a large bowl mix together the oats, puffed amaranth, coconut flakes, chopped pecans and salt.
- Pour in the melted coconut oil and maple syrup (or honey). Stir to combine making sure that the entire mixture is well coated.
- Spread the mixture in a thin, even layer on the prepared baking sheet.
- Bake for 20-25 minutes, stirring once halfway through.
- Remove from the oven and sprinkle the dried fruit on top (if using). Let cool completely before storing.
- Store in an airtight container for up to two weeks.
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.