Amaranth and Oat Granola

Name: Amaranth and Oat Granola
Prep time: 10M
Total time: 50M
Yield: 6 Cups
Ingredients: 1 cup ; popped; 3 cups Instant Oats; 1 tsp. Ground Cinnamon; ½ cup unsweetened flaked coconut; 1 cup dried cranberries; 1 cup pecan; chopped; ⅓ cup maple syrup; ¼ cup coconut oil; ½ tsp. GOYA® Vanilla Extract

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Total Time

50m

Prep Time:10m

Yields:6 Cups

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Ingredients

1 cup

GOYA® Organic Amaranth

3 cups

GOYA® Instant Oats

1 tsp.

GOYA® Ground Cinnamon

Find in-store

½ cup

unsweetened flaked coconut

1 cup

dried cranberries

1 cup

pecan; chopped

⅓ cup

maple syrup

¼ cup

coconut oil

½ tsp.

GOYA® Vanilla Extract

Directions

Kitchen View

Step 1

Preheat oven to 275 °F. Line two cookie sheets with parchment paper; set aside.

Step 2

In a bowl; combine amaranth, oats, cinnamon, coconut, cranberries and pecans. Toss to mix.

Step 3

In a small sauce pan over medium heat; combine coconut oil, maple syrup and vanilla. Bring to a boil. Once boiling, remove from the heat and pour over the granola mixture. Toss very well so all granola has been coated lightly in the syrup/oil mixture.

Step 4

Divide the granola amongst the two cookie sheets and spread out with a spoon. Bake for 35-40 min.

Step 5

Once cool, granola will keep in a sealed tuperware for up to three weeks. Serving suggestions: serve with greek yogurt or fresh fruit.

How to make popped amaranth?

1. Heat a heavy bottom pot over medium heat. (The pan is ready to go with a drop of water evaporates immediately)

2. Once the pot is heated; add GOYA® Organic Amaranth, 1 tbsp. at a time. Give the pot a quick shake to spread evenly. Should start popping within sec. and be finished in 10-15 sec.

3. Once the popping slows down; in a nearby waiting bowl pour the puffed amaranth.

4. Repeat process until desired amount of amaranth is popped.

5. Cool completely before storing or enjoy right away.

Products in this Recipe

Organic Amaranth

Instant Oats

Find in-store

Ground Cinnamon

How to make popped amaranth?

1. Heat a heavy bottom pot over medium heat. (The pan is ready to go with a drop of water evaporates immediately) 2. Once the pot is heated; add GOYA® <a href="https://www.goya.com/en/products/organic-amaranth/">Organic Amaranth</a>, 1 tbsp. at a time. Give the pot a quick shake to spread evenly. Should start popping within sec. and be finished in 10-15 sec. 3. Once the popping slows down; in a nearby waiting bowl pour the puffed amaranth. 4. Repeat process until desired amount of amaranth is popped. 5. Cool completely before storing or enjoy right away.

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Recipe Tags

Breakfasts & Brunch

under 50 minutes

All-Year

Amaranth and Oat Granola

Prep Time: 10m

Total time: 50m

Yields: 6 Cups

Ingredients

1 cup

GOYA® Organic Amaranth

3 cups

GOYA® Instant Oats

1 tsp.

GOYA® Ground Cinnamon

½ cup

unsweetened flaked coconut

1 cup

dried cranberries

1 cup

pecan; chopped

⅓ cup

maple syrup

¼ cup

coconut oil

½ tsp.

GOYA® Vanilla Extract

Directions

Step 1

Preheat oven to 275 °F. Line two cookie sheets with parchment paper; set aside.

Step 2

In a bowl; combine amaranth, oats, cinnamon, coconut, cranberries and pecans. Toss to mix.

Step 3

Step 4

Divide the granola amongst the two cookie sheets and spread out with a spoon. Bake for 35-40 min.

Step 5

Once cool, granola will keep in a sealed tuperware for up to three weeks. Serving suggestions: serve with greek yogurt or fresh fruit.

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Amaranth and Oat Granola

Ingredients

Directions

Products in this Recipe

Organic Amaranth

Instant Oats

Ground Cinnamon

GOYA® HIGHLIGHTS

Tasty creations & seasonal delights

Festive Dishes Everyone Will Love

Join La Cocina Goya®

Recipe Tags

Amaranth and Oat Granola

Ingredients

Directions

Amaranth and Oat Granola

Ingredients

Directions

Reviews

Join GOYA® now