Amaranth really is a grain of the gods.
Allegedly, the Aztecs considered this humble cereal to be so sacred, they reserved its use strictly for religious ceremonies. Today this lesser-known grain remains a protein powerhouse and gluten-free superfood–a solid quinoa and flax seed competitor.
I’ve fallen in love with this grain for this reason. Because I follow a plant-based diet, it can be difficult ensuring I consume the appropriate amount of protein every day.
Luckily, amaranth contains a hefty amount of lysine, an amino acid known for its protein punch. It even comes stocked with notable amounts of iron, calcium, potassium, and Vitamin C!
This amaranth granola starts my day off and energized. It’s easy to digest and a lovely companion to staples (such as chia seeds and coconut oil).
What’s more, this recipe is incredibly easy and affordable. I’ll likely start a ritual of making a weekly batch on sleepy Saturday mornings.
Amaranth Granola (GF + V)
Prep Time: <5 minutes
Cook Time: 20 minutes
2 tablespoons local honey
1.5 tablespoons coconut oil
1 tsp. vanilla extract
2 cups gluten-free rolled oats
3/4 cup amaranth
1/2 cup chia seeds
1/2 cup cashews
1.Pre-heat your oven to 400 degrees F. Line a baking sheet with parchment paper.
2. Heat coconut oil and honey over medium heat in a large saucepan.
3. Once oil and honey have melted completely, mix in vanilla extract. Add oats, amaranth, chia seeds, and cashews, stirring frequently. Once amaranth granola is well-combined, turn off heat.
4. Carefully spoon granola onto baking sheet. Bake for 10-15 minutes, or until oats start to turn slightly golden-brown. Be vigilant here–it’s very easy to burn this granola!
5. Remove amaranth granola from oven and let cool before scooping into storage containers. This is very important as the cooling process will enable your granola to harden properly.
6. Enjoy! This granola keeps well in tightly-sealed Mason jars.