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:

Ingredients

• 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

1. Preheat the oven to 300F.
2. Begin by popping the amaranth – heat up a pan on medium-high heat until a drop of water placed in the pan sizzles.
3. 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.
4. Repeat the process three more times with the remaining amaranth – the whole process should take less than 10 minutes.
5. Mix the amaranth along with all the remaining ingredients in a bowl, until everything is well coated with the maple syrup.
6. Line a baking sheet with some parchment paper and spread a layer of the ingredients onto the pan.
7. Bake in the oven for 15 minutes – stir the granola, and then cook for an additional 15 minutes.
8. Allow the granola to cool on a cooling rack before placing into a container.

This granola is delicious as a snack on its own, but I am looking forward to mixing some up with my favourite yogurt or with some warm almond milk in the morning for breakfast.