I generally don’t eat a lot of cereal because I prefer savory breakfasts over sweet ones, but in a pinch, I’ll grab a bowl of cereal to have with yogurt. I have been meaning to make my own granola, and finally came up with what I think is a perfect combination of ingredients – and to top it off, the ingredients are all gluten free (if that is a concern for you).
I’ve been meaning to experiment with amaranth for a while now. This gluten-free grain is a great source of protein along with other minerals. The only thing to keep in mind is that it is very high in phytates, which can inhibit mineral absorption – it is important to cook or soak the grains before consuming. I also added pepitas (raw pumpkin seeds) which are a great source of protein, iron, omega-3/omega-6 fatty acids, amongst other minerals.
To make the granola:
- 8 tbsp amaranth seeds, popped
- 1/2 cup pepitas (raw pumpkin seeds)
- 1/2 cup raw almonds
- 1-1/2 cup oats
- 5 tbsp maple syrup
- 1/2 tsp cinnamon
- Preheat the oven to 300F.
- Begin by popping the amaranth – heat up a pan on medium-high heat until a drop of water placed in the pan sizzles.
- Add 2 tablespoons of amaranth seeds, cover the pan, and move the pan around so the amaranth doesn’t stick. You should hear a faint popping sound as the amaranth cooks. Make sure your pan is hot enough, and keep it moving so the grains pop evenly and don’t burn.
- Repeat the process three more times with the remaining amaranth – the whole process should take less than 10 minutes.
- Mix the amaranth along with all the remaining ingredients in a bowl, until everything is well coated with the maple syrup.
- Line a baking sheet with some parchment paper and spread a layer of the ingredients onto the pan.
- Bake in the oven for 15 minutes – stir the granola, and then cook for an additional 15 minutes.
- Allow the granola to cool on a cooling rack before placing into a container.