Peanut-Butter Amaranth Granola

For about two months, I made endless batches of my favorite granola recipe. It quickly became a problem because my family and I could not stop eating it. My mom asked me to come up with a slightly more health-emphasized recipe that was just as delicious in order to steer away from the other one. I then came up with this recipe, which is made with dates, peanut butter, and amaranth, a protein-filled ancient grain. 

This peanut-butter amaranth granola is naturally sweetened, healthyoil-free, protein-filled, and delicious!  

Amaranth.jpg

 

INGREDIENTS (Yields about 2 1/2 cups)

  • 1 Scant cup of Medjool dates
  • 1/4 Cup Amaranth
  • 1/4 Cup dried pomegranate seeds
  • 1/4 Cup raw sunflower seeds
  • 2 Heaping tbsp. Unsweetened, smooth peanut butter
  • 2 1/2 Tbsp. Cacao nibs
  • 1/3 Cup Buckwheat groats
  • 1/4 Cup dried goji berries

Optional: 1/4 Cup coconut shreds, and/or slivered almonds

 

INSTRUCTIONS

  1. Take all of the pits out of the Medjool dates and process them in the food processor until the dates have been mashed, and a ball of "dough" forms. 
  2. Pop* the amaranth. Heat a saucepan until very hot and in place the amaranth inside, about 1-2 tbsp. at a time. When the grain is placed inside the saucepan, cover the pan with a lid, and carefully shake it around to ensure that the grain is evenly cooked. Be careful not to burn the amaranth as it is very small as cooks quickly; it should take about 4-8 seconds for all of the grains to pop.
  3. Transfer the popped amaranth into a large bowl and repeat the process until all of the grain is puffed.
  4. In the same bowl, add the date "dough", and all of the remaining ingredients.
  5. With a spoon or clean hands, thoroughly mix the ingredients together until everything is evenly blended.
  6. Serve immediately, or in an air-tight container for up to two weeks. 

*Popping method inspired by the Minimalist Baker