Rolled barley adds a sweet nutty flavor that pairs perfectly with maple syrup and toasted hazelnuts. Adding whole grain amaranth provides a delightful crunch and a nutritional boost. The granola is delicious with milk or yogurt, straight out of the oven. It makes a great on-the-go snack and is pretty darn good on top of vanilla ice cream, too.
Maple Amaranth Granola
Makes 6-8 servings
- ½ cup Bob’s Red Mill Amaranth
- ½ cup Rolled Barley Flakes
- 1 cup Old fashioned Rolled Oats
- ¼ cup Raw Pumpkin Seeds (shelled)
- ¼ cup chopped Pecans
- ¼ cup chopped, toasted Hazelnuts
- ½ cup dried Blueberries (or a combination of dried fruits like cherries, cranberries, golden raisins)
- 1 Tbsp Brown Sugar
- ¼ cup Maple Syrup
- 1 tsp Vanilla Extract
- 1 Tbsp Olive Oil
- ¼ tsp Kosher Salt
- ¼ tsp powdered Ginger
- 1 Egg White
Preheat oven to 325° F. In a large bowl, combine the amaranth, barley flakes, oats, pumpkin sees, nuts, dried fruit, and brown sugar.
In a small bowl, whisk together the maple syrup, vanilla, oil, salt and ginger. Add to the amaranth mixture and stir to combine. In the same small bowl, whisk the egg white until frothy. Pour into the granola and mix to combine.
Line a rimmed baking sheet with foil or parchment paper and spray with non-stick spray. Spread the granola out onto the baking sheet and bake for 30-40 minutes, until slightly golden. Do not stir during baking, rotate baking sheet if needed to ensure even baking.
Let cool completely and then break granola up into clusters. Store in an air-tight container for up to seven days.