- 60 mins
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
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.