Amaranth Granola
I particularly like hazelnuts in this recipe, but use any nut you like. Serve this with fresh fruit and milk, soy milk, kefir or yogurt. If you follow a gluten-free diet, choose oats and amaranth that are labeled gluten-free.
Ingredients
- 5 cups 1 pound rolled oats
- 1 to 1½ cups untoasted hazelnuts, or other nuts, coarsely chopped
- ½ cup whole grain amaranth
- ⅓ cup firmly packed brown sugar
- 2 teaspoons ground cinnamon
- ¼ teaspoon coarse kosher salt
- ⅓ cup extra-virgin olive oil or canola oil
- ⅓ cup dark maple syrup
Instructions
- Preheat the oven to 300°F. Combine the oats, nuts, amaranth, brown sugar, cinnamon and salt in a medium bowl and mix to blend. Add the oil and maple syrup and mix to coat the dry ingredients evenly.
- Spread the granola out in a large baking sheet (no need to grease the pan). Bake until golden brown and the kitchen is perfumed with the inviting aroma of toasting ingredients, about 40 minutes. Remove from the oven and cool completely.
- Transfer the granola to a covered container. If a little sticks to the pan, free with a metal spatula and add to the container. The granola will remain fresh for about a week.