I’ve made and served this granola at several cooking classes – and it’s never received anything less than rave reviews. Popped amaranth adds a great crunch and texture; it also makes it unlike any granola you’ve tasted before. Sure, it adds an extra step to the process, but trust me – its well worth it! Amaranth is a ‘pseudo-grain’ which puts it in the same family as quinoa and millet. It is gluten-free, rich in essential amino acids and a quality protein source. Pop extra amaranth to have on hand to toss into salads or cereals.
My tips for popping amaranth is to make sure your pot is super hot. Be sure to pop a little at a time, as if you crowd the pan, you’ll wind up with tiny burnt grains – rather than toasty white puffs. Check out THIS video for an easy tutorial.
If you decide to skip the amaranth, just substitute equal parts steel cut and rolled oats. It will still be amazing!
I also highly recommend making a double batch to share with family and friends – it will make you pretty popular.
Popped Amaranth Granola with Fruit + Almonds
¾ cup popped amaranth
¾ cup old-fashioned oats
½ cup steel cut oats
½ cup almonds, rough chopped
¼ cup pumpkin seeds
¼ cup maple syrup
¼ cup coconut oil
1 tablespoon vanilla
¼ teaspoon sea salt
½ cup dried fruit (figs, currants, raisins, apricots, cranberries)
Preheat the oven to 300. Line a baking sheet with parchment paper.
Combine both amaranth, both oats varieties, almonds, seeds, maple syrup, coconut oil, vanilla, and salt. Evenly spread mixture on baking sheet and bake for 30-40 minutes stirring every 10 minutes. Once golden and toasted, remove from the oven and add dried fruit and on top of warm sheets. Let cool before serving or storing.
Granola will keep in an airtight container for up to a month.