Banana Amaranth Apricot Granola
Crunchy homemade granola. What could be a better breakfast or snack? I'm leery of store bought granolas and mueslis (and boxed breakfast cereals just don't exist in my world) because they are almost all packed with added sugar, even the "healthy" ones from the organic store. Because call it raw, cane, or whatever, but it's still sugar, with a very similar glycemic index (64 for white, 68 for brown). Since I have drastically reduced sugar, I don't like it hidden in foods or when I can have a natural sweetener alternative. I am very particular about how and when I want sugar. (I never say never, especially to macarons!)
I prefer to make my own breakfast mixes with the foods I love and that love my body back. Oats (gluten free if you need or prefer) or even quinoa flakes make a good base. I also love amaranth, which is another fabulous gluten free grain to add to granola or muesli. Then I toss in ingredients to sweeten it up, like dried apricots, dates, maple syrup (but you only need a little), and even a mashed up ripe banana. Almonds, ,pumpkin seeds, and shredded coconut give added crunch, protein, and nutrition. I always use coconut oil because I love all things coconut, but those less coco-crazy can swap with almond oil (although it has a lower smoke point than coconut oil so you may want to turn the oven down a bit).
Makes about 10 cups.
- 2 1/2 cups oats (about 250 g, gluten free if necessary)
- 1/2 cup amaranth
- 1/2 cup raw almonds, coarsely chopped
- 1/2 cup raw pumpkin seeds
- 1/3 cup dried apricots, coarsely chopped
- 1/3 cup dates, coarsely chopped
- 1/3 cup shredded coconut
- 1 pinch sea salt
- 3 tbsp extra virgin coconut oil, melted
- 3 tbsp maple syrup or raw honey
- 2 ripe bananas, peeled and smashed
- Preheat the oven 400°F / 200°C and line a baking tray with baking paper.
- In a large bowl, combine oats, amaranth, almonds, pumpkin seeds, dried apricot, dates, and sea salt.
- In a separate bowl, mix coconut oil, maple syrup, and bananas until well combined.
- Add the dry mixture to the wet mixture, turning with a wooden spoon until evenly coated.
- Spread evenly on the baking paper.
- Bake in the middle of the oven for 10 - 15 minutes. When the granola is golden brown, turn over with a wooden spoon and bake the other side for another 10 - 15 minutes.
- Allow to cool completely before putting in a container.
Serve with almond milk, yogurt of your choice, or try my banana avocado cream, which has a "yogurt" consistency, but is dairy free and a perfect substitute for dairy, soy, or even coconut yogurt, and is super healthy, made with nothing but frozen banana and avocado.
Enjoy! To your health and happiness!