Oat Granola with Amaranth-Flax-Walnut Clusters and Dried Blueberries

Bookmark and Share

makes about 8 cups


  • 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!

We don't have any comments on this recipe.   Be the first to write one!