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Meatless Monday: Cardamom Amaranth Granola

Happy meatless Monday!  I hope everyone had a great weekend!  Since receiving Bob’s Red Mill Everyday Gluten-Free Cookbook, I have made meal after meal from it.  Read HERE about the quinoa, bleu cheese, and pecan salad and click HERE for the Central American Black Bean and Amaranth recipe.  Since both of these are lunch or dinner recipes, I decided to give you a breakfast recipe today.  It is a cardamom amaranth granola.  If you didn’t read all the benefits of amaranth, do so, because it is a powerful little ancient grain! 

3 Cups Old-Fashioned Rolled Oats

1 1/2 Cups unsweeted flaked coconut

1 Cup amaranth

1/2 Cup Warmed coconut oil

1/2 Cup liquid honey, maple syrup, or brown rice syrup

1 1/2 TSP ground cardamom or ginger

1/2 tsp sea salt

1 Cup Seeds of choice (optional)

1 Cup Dried Fruit of choice (optional)

Cardamom Amaranth Granola Ingredients

Cardamom Amaranth Granola Ingredients

Preheat oven to 300

In a large bowl, combine oats, coconut, amaranth, seeds, and fruit 

In a medium bowl, whisk together coconut oil, honey, caradmom, and salt until well blended

Oat Mixture and Honey Mixture

Oat Mixture and Honey Mixture

Add the honey mixture onto the oat mixture and stir until well coated

Granola ready to be baked

Granola mixed

Spread mixture on a rimmed cookie sheet lined with parchment paper or tin foil

Granola Close Up!

Granola Close Up!

Ready to be baked!

Ready to be baked!

Bake in oven for 20-35 minutes, or until oats are golden brown

Let cool completely on pan and transfer to an airtight container

When ready to eat, serve with yogurt, milk, or fruit!

Granola served over yogurt and with blueberries!

Granola served over yogurt and with blueberries!

Yum! Ready to take a bite

Yum! Ready to take a bite

Cardamom Amaranth Granola
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Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Ingredients
  1. 3 Cups Old-Fashioned Rolled Oats
  2. 1 1/2 Cups unsweeted flaked coconut
  3. 1 Cup amaranth
  4. 1/2 Cup Warmed coconut oil
  5. 1/2 Cup liquid honey, maple syrup, or brown rice syrup
  6. 1 1/2 TSP ground cardamom or ginger
  7. 1/2 tsp sea salt
  8. 1 Cup Seeds of choice (optional)
  9. 1 Cup Dried Fruit of choice (optional)
Instructions
  1. Preheat oven to 300
  2. In a large bowl, combine oats, coconut, amaranth, seeds, and fruit
  3. In a medium bowl, whisk together coconut oil, honey, caradmom, and salt until well blended
  4. Add the honey mixture onto the oat mixture and stir until well coated
  5. Sprea mixture on a rimmed cookie sheet lined with parchment paper or tin foil
  6. Bake in oven fro 20-35 minutes, or until oats are golden brown
  7. Let cool completely on pan and transfer to an airtight container
  8. When ready to eat, serve with yogurt, milk, or fruit!
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 Stay hungry…

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