Amaranth and Pumpkin Seed Granola

A crunchy, gluten-free granola made with nutty amaranth and hearty pumpkin seeds, offering a nutritious and delicious start to your day or a satisfying snack.

Prep time: 10 minutes
Cook time: 30 minutes
Serves: 8

Ingredients

1 cup raw amaranth

1 cup rolled oats (gluten-free)

1/2 cup raw pumpkin seeds

1/2 cup chopped almonds

1/4 cup sunflower seeds

1/2 cup dried cranberries

1/4 cup honey

1/4 cup maple syrup

2 tbsp coconut oil

1 tsp vanilla extract

1 tsp ground cinnamon

1/4 tsp sea salt

Instructions

1. Preheat your oven to 325°F (165°C).

2. In a large mixing bowl, combine the raw amaranth, rolled oats, pumpkin seeds, almonds, and sunflower seeds.

3. In a small saucepan, heat the honey, maple syrup, and coconut oil over low heat until melted and well combined.

4. Remove the saucepan from heat and stir in the vanilla extract, ground cinnamon, and sea salt.

5. Pour the liquid mixture over the dry ingredients and stir until everything is evenly coated.

6. Spread the mixture onto a rimmed baking sheet lined with parchment paper.

7. Bake for 25-30 minutes, stirring halfway through, until golden brown and fragrant.

8. Remove from oven and let cool completely before stirring in the dried cranberries.

Storage

Store granola in an airtight container at room temperature for up to 2 weeks.

Reheating

Granola can be enjoyed at room temperature; no reheating required.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.