Amaranth Granola
Servings 300 grams
Ingredients
- 1 cup amaranth seeds
- 1 cup oats
- 1/2 cup almonds
- 2 tbst pumpkin seeds
- 2 tbsp chia seeds
- 2 tbsp flaxseed powder
- 1 tsp cinnamon powder
- 1/4 tsp salt
- 1 tbsp oil
- 1/4 cup maple syrup
- 1/4 cup peanut butter
- handful cranberries
- handful black raisins
Instructions
- Heat a kadai over medium-high heat. Once hot, add a small quantity of amaranth seeds at a time. Within a few seconds, they will start popping. Stir continuously and immediately remove them from the pan once popped.Continue until all the amaranth seeds are popped. Be careful not to overcook or burn them, as they can become bitter very quickly.
- Preheat your oven to 180°C (350°F).
- In a baking tray or a large mixing bowl, combine:Popped amaranth, Rolled oats, Almonds, Pumpkin seeds, Chia seeds, Cinnamon powder, Flaxseed powder, A pinch of salt, Maple syrup and Peanut butter Mix everything thoroughly until all the dry ingredients are evenly coated with the maple syrup and peanut butter.
- Spread the mixture evenly over the baking tray. Press it down gently using the back of a spoon or spatula. This helps create delicious crunchy clusters after baking.
- Bake at 180°C for 15–20 minutes, or until the granola turns lightly golden and fragrant. Keep an eye on it during the last few minutes to prevent burning.
- Remove the tray from the oven and allow the granola to cool completely. This step is important because the granola crisps up as it cools. Avoid stirring while it’s still warm if you want larger crunchy clusters.
- Once the granola has completely cooled, add the black raisins and dried cranberries. Mix gently until everything is well combined. Transfer the granola to a clean, airtight container for storage.