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Amaranth Granola

A tasty, wholesome American-style breakfast for the family! This amaranth granola is a great way to shake up the everyday breakfast routine — a healthy, delicious option that's genuinely simple to make. Popped like popcorn, the amaranth takes on an incredibly nutty aroma and turns wonderfully crisp, while honey and sugar add just the right sweetness. Enjoy it with yogurt or straight out of the jar. Amaranth is high in protein, so it's a smart choice for the whole family.

danelaAuthor avatar
Recipe author
Granola with a pinch
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 8 % 7 g
Fats 15 % 13 g
Carbohydrates 76 % 65 g
391 kcal
GI: 26 / 34 / 40
    1. Roughly chop the cashews and dried cherries into a few pieces. 2. Preheat the oven to 350°F (180°C) with a rack in the center. 3. Meanwhile, set a heavy-bottomed skillet over medium heat and let it get good and hot. Add the amaranth and cover with a glass lid (any lid works, but glass lets you watch the process). The amaranth will burst like miniature popcorn. Shake the pan a few times and keep it on the heat for about 1.5 minutes — 2 at most — after the popping begins, even if not every grain opens. Take the pan off the heat and pour the popped amaranth into a separate ceramic or glass bowl. 4. In a small saucepan, combine the butter, brown sugar, and honey. Set over medium heat and stir until the butter melts and the sugar dissolves. Bring to a boil, cook for 5 minutes, then take it off the heat. Stir in the salt, cinnamon, and vanilla extract, mix well, and let it cool. 5. When the mixture is no longer hot but still warm, add the roughly chopped cashews, the amaranth, and the coconut and oats. Mix thoroughly. 6. Line a baking sheet with parchment; you can lightly oil it if you're worried the granola will stick, though it usually doesn't. 7. Spread the mixture over the parchment in a thin, even layer and bake for 10 minutes. You don't want it heavily browned — just lightly golden. Stir, then bake for another 5 minutes. 8. Remove the baking sheet from the oven, slide the granola (still on the parchment) onto the counter, and let it cool. 9. Stir the chopped dried cherries into the cooled granola and transfer it to an airtight container with a tight lid — or serve it right away. Stored airtight, the granola keeps for 3–4 days at room temperature. Enjoy, and here's to delicious breakfasts!

Caloric content of the products possible in the composition of the dish

  • Honey - 400  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Peasant salted butter - 652  kcal/100g
  • Melted butter - 869  kcal/100g
  • Cashews - 561  kcal/100g
  • Oat flakes - 305  kcal/100g
  • Raw Hercules - 390  kcal/100g
  • Brown Sugar - 394  kcal/100g
  • Sea salt - 0  kcal/100g
  • Wheat flakes - 336  kcal/100g
  • Vanilla Extract - 321  kcal/100g
  • Shchiritsa - 371  kcal/100g
  • Dried cherry - 290  kcal/100g
  • Ground cinnamon - 247  kcal/100g

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