I eat granola often. And, I love experimenting with new fruit, nut, and grain combinations. I began adding buckwheat to my granola some time ago. But, I’ve only just begun incorporating the super-duper nutritious, gluten-free grain, amaranth. The teeny, tiny amaranth grains take on a distinct, nutty taste when they’re baked and make this granola fantastically crunchy!
Cranberry Date Multi-Grain Granola
1 1/2 cup Bob’s Red Mill Gluten-Free Rolled Oats
3/4 cup buckwheat groats
3 tbsp amaranth grain
1/4 cup sunflower seeds
2/3 cup nuts (I used a mix of almonds, cashews, and pistachios. If you’ve never tried pistachios in your granola, I highly recommend them!)
1/4 cup dried cranberries
1/4 cup chopped dates
1/4 cup agave nectar
1/4 cup coconut oil
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 tsp salt
Preheat oven to 300, and line a baking sheet with parchment. In a large mixing bowl, combine oats, buckwheat, amaranth, sunflower seeds, nuts, cinnamon, and salt. Add agave, vanilla, and coconut oil. Stir until well-combined. Bake for 45-55 min., or until the granola at the edges of the pan is golden, stirring every 15 min. If the granola in the middle of the pan seems soft, that’s ok. It will become crunchy as it cools. Remove from oven, and mix in dried fruit. Cool for at least 20 min. before serving.