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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
- 1/2 cup amaranth
- 1 1/4 cups buckwheat groats
- 1/3 cup sliced or slivered almonds
- 1/3 cup chopped walnuts
- 1/3 cup pumpkin seeds
- 1 cup flaked coconut
- 1/4 cup coconut oil
- 3/8 cup unsweetened cocoa powder
- 1/3 cup maple syrup
- 1/4 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