Chocolate Granola with Amaranth & Dried Plums
This batch of granola is simply too good. As I told you before, I am obsessed with different varieties of granola, whether savoury or sweet. What I like about granola is not only the crunch and the taste (obviously, taste is the main part here), but also how diverse it is! After the pecan and coconut granola that I posted about (find the link here), I thought it was time for a follow-up to keep your pantry rotating, your breakfast exciting and your taste buds celebrating. So here we are, with a new recipe and a new batch of granola! Go ahead and heat your ovens, folks, cause this chocolate storm is about to hit your kitchen!
a little something about amaranth
Despite the fact that amaranth has gained much popularity these past years, this grain has already been around for a long, long time. To those among you who are gluten-sensitive or -intolerant, amaranth is for you! It is naturally gluten-free (similar to brown rice, quinoa, buckwheat and millet) and what is more, it contains micronutrients and antioxidants. Amaranth is exceptionally high in manganese (a metal), which helps to form connective tissue and bones, to aid in carbohydrate metabolism, to enhance the absorption of calcium and regulate blood sugar. Additionally, compared to other grains, amaranth is very high in protein (~28% per 100g). Amaranth is also thought to reduce inflammation and lower cholesterol levels. Only good news about that amaranth, let’s put it in some lush granola, what do you say?
Prep Time: 5 min
Baking Time: 15 min
Resting Time: 10 min
Total Time: 30 min
Yields: 1 big jar (that may last one week or one day, depending on how much you love this granola and how much you can bear to share)
For this recipe you will need:
2 cups rolled oats
½ cup buckwheat
1 cup amaranth
½ cup sunflower seeds
½ cup pumpkin seeds
¼ cup sesame seeds
½ cup almonds, coarsely chopped
⅓ cup organic coconut oil, melted
⅓ cup coconut syrup (maple syrup, agave and honey also work)
3 tablespoons raw cacao
2 tsp cinnamon
pinch of salt
¾ cup dried plums, coarsely chopped
- Preheat the oven to 180°C on fan mode.
- In a large bowl, combine the oats, nuts, seeds, buckwheat, amaranth, cacao, cinnamon and salt. Give the mix a rough stir.
- In a small pan, melt the coconut oil and along with the agave (or honey/maple syrup), add to the rest.
- Give it all a thorough stir to make sure the liquids are mixed in well. Allow little clusters to form which you will be very gratefule for in your lush morning bowl of granola!
- Line a large baking tray with baking paper and evenly spread the granola onto it.
- Place in the oven and bake for ~15 minutes or until the nuts are crunchy and the oats are golden brown (check every now and then because the bits on the edge of the tray tend to burn quickly).
- Once the granola has cooled a little (~10 min), add the chopped dried plums.
- Transfer your granola to a jar or other air-tight container to keep fresh and ready to use in the morning.
- Serve this wonderfully chocolaty crunch on top of your yoghurt of choice (I used unsweetened soy yoghurt), along with fresh fruits, a drizzle of peanut butter and some extra cinnamon. What a start into your glorious, delicious & nutritious day!