Oat and Amaranth Granola

By gwendee1

Ingredients

• 2 1/2 cups old fashioned oats
• 1 cup steel cut oats
• 1/3 cup amaranth
• 1/3 cup pure maple syrup
• 1/4 cup coconut oil
• 1 tsp ground cinnamon
• 1/2 cup unsweetened flaked coconut
• 1 cup dried cranberries
• 1 heaping cup roughly chopped raw pecans
• 1/2 tsp salt
• 1/2 tsp vanilla

Details

Cooking time 60mins

Preparation

Step 1

Preheat oven to 275 degrees. Line two cookie sheets with parchment paper or Silpat. Set aside.

Place the amaranth in a medium sized pot with a tight fitting lid over medium/high heat. Amaranth should soon start to pop like popcorn and get a lovely toasty smell. Remove from heat after about 5 minutes – be careful not to let amaranth burn. Shaking the pot while it’s on the heat helps this.

Place the popped amaranth in a large mixing bowl along with the steel cut oats, old fashioned oats, chopped pecans, cranberries, coconut, cinnamon and salt. Toss to mix.

In a small saucepot over medium high heat, combine the coconut oil, maple syrup and vanilla. Bring to a boil then remove from heat and pour over granola mixture. Toss very well so all granola has been coated lightly in the syrup/oil mixture.

Divide the granola amongst the two sheet trays and spread out with a spoon. Bake for 35-40 minutes, stirring occasionally.

Once cool, granola will keep in a sealed tupperware or jar for up to three weeks.