Popped Amaranth Granola
- 1/2 cup amaranth seeds
- 4 tablespoons unsalted butter (1/2 stick)
- 1/4 cup packed dark brown sugar
- 1/4 cup honey
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine salt
- 1/4 teaspoon cinnamon
- 1 cup whole raw cashews, coarsely chopped (or allowable nut)
- 1 cup flaked, unsweetened coconut (optional)
- 1 cup old-fashioned oats
- 1 cup dried cherries, coarsely chopped (optional)
Heat the oven to 350°F and arrange a rack in the middle. Heat a medium frying pan over medium heat. When the pan is heated, add the amaranth and cover (a mesh splatter screen or glass lid is recommended—the seeds will begin popping like miniature popcorn kernels). Shake the pan continuously until about half of the seeds have popped, about 1 to 2 minutes. Transfer the seeds to a large bowl.
Combine butter, brown sugar, and honey in a small saucepan, place over medium heat, and stir until butter has melted and brown sugar has dissolved. Bring to a boil and cook until slightly thickened, about 5 minutes. Remove from heat; stir in vanilla, salt, and cinnamon; and set aside.
Add sugar mixture, cashews, coconut, and oats to reserved amaranth and stir until mixture is moist throughout.
Evenly spread mixture on a baking sheet. Bake until toasted and lightly browned, about 10 minutes. Stir and continue to bake until lightly browned all over, about 5 minutes more.
Remove from the oven and place on a wire rack to cool completely. Stir in cherries and serve.
Makes about 8 ¾ cup servings
Nutrients Per Serving
- Calories 315
- Total fat 17 g
- Carbohydrates 42 g
- Fiber 4 g
- Protein 7g
- sodium: 78 mg
- Potasium: 262 mg
- Phosphorus: 262 mg