Author Notes: After trying out the buckwheat granola recipe (by sil entre jardins) from Food52's Best Weekday Breakfast Contest, I was inspired to create my own granola. I added popped amaranth and one of my favorite foods of all time--chocolate! —Lisa @ Healthy Nibbles & Bits
Makes: 5 cups
cups buckwheat groats
cup sliced or slivered almonds
cup chopped walnuts
cup pumpkin seeds
cup flaked coconut
cup coconut oil
cup unsweetened cocoa powder
cup maple syrup
cup dried cranberries, roughly chopped
- Preheat oven to 350º F. Line one or two baking sheets with silicone mats or parchment paper.
- Heat a medium-sized pot over medium-high heat to pop the amaranth. To test whether the pot is hot enough, flick a bit of water into the pot. If the water sizzles and evaporates quickly, the pot is ready to go.
- Pour about 1 to 2 tablespoons of amaranth into the pot. You probably want to cover the pot because these tiny grains can get out of control as they pop!
- Shake the pot constantly to make sure all the grains are exposed to the heat. When about 1/2 to 3/4 of the amaranth is popped, pour it into a large bowl, and pop the rest of the grains. Let the popped amaranth cool for a few minutes.
- Mix all the other dry ingredients into the large bowl.
- Melt the coconut oil in the microwave or a saucepan. Then, mix in the cocoa powder and maple syrup. Stir the chocolate sauce with the dry ingredients until everything is well incorporated.
- Spread the granola into a single layer (I used 2 baking sheets for this). Bake for about 8 minutes and give the granola a quick stir.
- Bake it for another 7 minutes and remove from the oven.
- Let the granola cool for about 10 minutes. Stir the dried cranberries with the granola in a large bowl or on top of the baking sheet.
- Store in a sealable bag or an airtight container.
- This recipe was entered in the contest for Your Best Recipe with Walnuts