Amaranth and Oat Granola
Total Time
50m
Prep Time:10m
Yields:6 Cups
Ingredients
1 cup
3 cups
1 tsp.
½ cup
1 cup
1 cup
⅓ cup
¼ cup
½ tsp.
Directions
Step 1
Preheat oven to 275 °F. Line two cookie sheets with parchment paper; set aside.
Step 2
In a bowl; combine amaranth, oats, cinnamon, coconut, cranberries and pecans. Toss to mix.
Step 3
In a small sauce pan over medium heat; combine coconut oil, maple syrup and vanilla. Bring to a boil. Once boiling, remove from the heat and pour over the granola mixture. Toss very well so all granola has been coated lightly in the syrup/oil mixture.
Step 4
Divide the granola amongst the two cookie sheets and spread out with a spoon. Bake for 35-40 min.
Step 5
Once cool, granola will keep in a sealed tuperware for up to three weeks. Serving suggestions: serve with greek yogurt or fresh fruit.
How to make popped amaranth?
1. Heat a heavy bottom pot over medium heat. (The pan is ready to go with a drop of water evaporates immediately)
2. Once the pot is heated; add GOYA® Organic Amaranth, 1 tbsp. at a time. Give the pot a quick shake to spread evenly. Should start popping within sec. and be finished in 10-15 sec.
3. Once the popping slows down; in a nearby waiting bowl pour the puffed amaranth.
4. Repeat process until desired amount of amaranth is popped.
5. Cool completely before storing or enjoy right away.
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How to make popped amaranth?
1. Heat a heavy bottom pot over medium heat. (The pan is ready to go with a drop of water evaporates immediately)
2. Once the pot is heated; add GOYA® Organic Amaranth, 1 tbsp. at a time. Give the pot a quick shake to spread evenly. Should start popping within sec. and be finished in 10-15 sec.
3. Once the popping slows down; in a nearby waiting bowl pour the puffed amaranth.
4. Repeat process until desired amount of amaranth is popped.
5. Cool completely before storing or enjoy right away.
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Amaranth and Oat Granola
Prep Time 10m
Total time 50m
Yields: 6 Cups
Ingredients
1 cup
3 cups
1 tsp.
½ cup
1 cup
1 cup
⅓ cup
¼ cup
½ tsp.
Directions
Step 1
Preheat oven to 275 °F. Line two cookie sheets with parchment paper; set aside.
Step 2
In a bowl; combine amaranth, oats, cinnamon, coconut, cranberries and pecans. Toss to mix.
Step 3
In a small sauce pan over medium heat; combine coconut oil, maple syrup and vanilla. Bring to a boil. Once boiling, remove from the heat and pour over the granola mixture. Toss very well so all granola has been coated lightly in the syrup/oil mixture.
Step 4
Divide the granola amongst the two cookie sheets and spread out with a spoon. Bake for 35-40 min.
Step 5
Once cool, granola will keep in a sealed tuperware for up to three weeks. Serving suggestions: serve with greek yogurt or fresh fruit.
