Confession: I am a granola junkie. I have about 4 different kinds right now in my pantry, and I can't get enough of the stuff.
I try to only buy local kinds of granola, bulk whenever possible to eliminate weird preservatives or excess additives. (bulk is also cheaper, more on that later...)
But I was at Whole Foods yesterday, moseying, and had been meaning to make granola since I returned from Costa Rica. I got inspired in the bulk section and grabbed some things that called to me, and voila. My first granola.
Two key differences in this granola from most - coconut oil and amaranth seeds.
I have been really into amaranth seeds lately, and now I know why - holy supergrain!
"Amaranth is a gluten-free food and a source of complete protein—it contains all the essential amino acids, including lysine, which is lacking in most grains. High in fiber and a good source of magnesium and iron, Amaranth is a spectacular addition to your diet. This little powerhouse is perfect for gluten free and vegan diets." - - via Bob's RedMill
I take Lysine supplements every day. No wonder my body was craving it! I used coconut oil instead of regular oil and there is no refined sugar - only a little bit of honey for sweetness.
2 cups thick rolled oats
1 cup raw almonds
1 cup raw walnuts
1/4 cup amaranth seeds
1 cup dried cranberries (any dried fruit)
1/2 cup shredded coconut*
1 cup shaved coconut*
2 tablespoons coconut oil, melted*
Honey
Pink himalayan sea salt (Trader Joes)
*guesstimates. measure to taste.
Mix oats and other granola ingredients in large bowl.
Melt coconut oil and add to mixture.
Add honey and sea salt to taste.
Spread on rimmed baking pan and bake for 15-20 minutes, stirring every 5 minutes.
Let cool.
I should have waited until the last 5 minute flip to add the shaved coconut because some of it got a little crispy.
It's gluten free, it's paleo, it's all of the things. Low in sugar, high in fat (but the good kind that our bodies need and that keeps us full).
It's inexpensive to make, if you buy in bulk. I got over a pound and a half of oats (read: 6 cups, this uses 2) for $2.50. Bulk amaranth was $1.67. You have to watch in the bulk section for the fancy stuff that's sometimes not cheaper. Seeds, grains are usually safe bets.
Minor disclaimer - I use a lot of salt in my cooking...I can do this because I am rarely eating processed or packaged foods, which are typically very high in sodium. I also have a job where I sweat all of the time and need to replenish my salt intake. I like the pink sea salt here because it plays nicely with the coconut oil, and when added with the honey gives it that salty sweet fix.
Questions, comments, send em over.
I try to only buy local kinds of granola, bulk whenever possible to eliminate weird preservatives or excess additives. (bulk is also cheaper, more on that later...)
But I was at Whole Foods yesterday, moseying, and had been meaning to make granola since I returned from Costa Rica. I got inspired in the bulk section and grabbed some things that called to me, and voila. My first granola.
Two key differences in this granola from most - coconut oil and amaranth seeds.
I have been really into amaranth seeds lately, and now I know why - holy supergrain!
"Amaranth is a gluten-free food and a source of complete protein—it contains all the essential amino acids, including lysine, which is lacking in most grains. High in fiber and a good source of magnesium and iron, Amaranth is a spectacular addition to your diet. This little powerhouse is perfect for gluten free and vegan diets." - - via Bob's RedMill
I take Lysine supplements every day. No wonder my body was craving it! I used coconut oil instead of regular oil and there is no refined sugar - only a little bit of honey for sweetness.
Coconut Super Grain Granola
2 cups thick rolled oats
1 cup raw almonds
1 cup raw walnuts
1/4 cup amaranth seeds
1 cup dried cranberries (any dried fruit)
1/2 cup shredded coconut*
1 cup shaved coconut*
2 tablespoons coconut oil, melted*
Honey
Pink himalayan sea salt (Trader Joes)
*guesstimates. measure to taste.
Steps
Preheat oven to 325.Mix oats and other granola ingredients in large bowl.
Melt coconut oil and add to mixture.
Add honey and sea salt to taste.
Spread on rimmed baking pan and bake for 15-20 minutes, stirring every 5 minutes.
Let cool.
Things I would do differently:
I added too many seeds. I got a little crazy with the seeds. I just kept adding them, and alot of them stuck to the bottom of the pan instead of to the oats, so I'd probably mix it a little with my hands to get them to stick, or add the honey then the seeds.I should have waited until the last 5 minute flip to add the shaved coconut because some of it got a little crispy.
Why this granola rocks:
It's inexpensive to make, if you buy in bulk. I got over a pound and a half of oats (read: 6 cups, this uses 2) for $2.50. Bulk amaranth was $1.67. You have to watch in the bulk section for the fancy stuff that's sometimes not cheaper. Seeds, grains are usually safe bets.
Minor disclaimer - I use a lot of salt in my cooking...I can do this because I am rarely eating processed or packaged foods, which are typically very high in sodium. I also have a job where I sweat all of the time and need to replenish my salt intake. I like the pink sea salt here because it plays nicely with the coconut oil, and when added with the honey gives it that salty sweet fix.
Questions, comments, send em over.
