Maple Amaranth Multi-Grain Granola
Prep time
Cook time
Total time
Recipe by Bob's Red Mill
Author: Bob's Red Mill
Serves: 6 to 8 servings
Ingredients
- ½ cup bob’s red mill amaranth
- ½ cup rolled barley flakes (see above for gluten-free option)
- 1 cup old fashioned rolled oats
- ¼ cup raw pumpkin seeds (shelled)
- ¼ cup chopped pecans
- ¼ cup chopped, toasted hazelnuts
- ½ cup dried blueberries (or a combination of dried fruits like cherries, cranberries, golden raisins)
- 1 tablespoon brown sugar
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoon olive oil
- ¼ teaspoon kosher salt
- ¼ teaspoon powdered ginger
- 1 egg white
Instructions
- Preheat your oven to 325ºF.
- In a large bowl, combine the amaranth, barley flakes, oats, pumpkin seeds, nuts, dried fruit, and brown sugar.
- In a small bowl, whisk together the maple syrup, vanilla, oil, salt and ginger. Add to the amaranth mixture and stir to combine. In the same small bowl, whisk the egg white until frothy. Pour into the granola and mix to combine.
- Line a rimmed baking sheet with foil or parchment paper and spray with non-stick spray. Spread the granola out onto the baking sheet and bake for 30-40 minutes, until slightly golden. Do not stir during baking, rotate baking sheet if needed to ensure even baking.
- Let cool completely and then break granola up into clusters.
- Store in an air-tight container for up to seven days.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/maple-multi-grain-granola