Oat Granola with Amaranth-Flax-Walnut Clusters and Dried Blueberries
- 5 cups sprouted, rolled oats
- 1/3 cup sprouted amaranth
- 1/3 cup flax seeds, ground (we used Golden Flax)
- 1 cup chopped walnuts
- 1/2 cup Flaked Coconut
- 1/2 teaspoon salt
- 1 tablespoon cinnamon
- 1 teaspoon grated nutmeg
- 3/4 cup maple syrup
- 2 tbs. honey
- 1/4 cup + 1 tbs. Coconut Oil
- 1 teaspoon vanilla
- Juice and rind from one large lemon
- 1 cup dried blueberries
Heat the oven to 300 degrees. Begin by making the walnut clusters:
Lightly toast the amaranth over low heat in an iron skillet or pan - a few will "pop"! Combine the amaranth and flax in a grinder or mini-chop food processor. Pulse until flax is finely ground. In a small mixing bowl, combine the chopped walnuts, amaranth-flax mixture, 1 tbs. coconut oil, and 2 tbs. honey. Use a rubber spatula to evenly combine the ingredients. You'll see the mixture "clump" a little. Set aside.
In a larger mixing bowl, combine the oats, salt, cinnamon, nutmeg and lemon rind.
In a small saucepan, heat the maple syrup, 1/4 cup coconut oil, vanilla and lemon juice on the stove so that the oil melts. The process should take just a minute or two.
Pour the warm maple syrup mixture over the dry oats, stirring with a rubber spatula. When the oats are coated, add the flaked coconut and the walnut cluster mixture. Stir to evenly combine the ingredients.
Place the granola mixture on two parchment-lined sheet pans or cookie sheets. The granola will bake for between 30-40 minutes, until golden. Stir a few times so that it browns evenly.
Let cool, then add the 1 cup blueberries. Store in a sealed container and enjoy!
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