maple multi-grain granola
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i don’t think there’s a wrong way to make granola. you can throw anything in; oats, nuts, seeds, dried fruit, and grains. add some chocolate too. the options are endless. this multi-grain granola is packed with nutrition and loads of crunch.
making granola at home is so easy, i should do it more. store bought granola is too sweet and typically loaded with fat and calories. by making it at home i control what goes in and what doesn’t.
stella is sticking to her vegan diet, so now more than ever i want to make sure she’s getting all the nutrients her body needs. by adding millet and amaranth, this granola is packed with protein and i love the crunchy texture. i kept it simple with almonds and pumpkin seeds, but coconut and dried fruit would be delicious too.
ancient grain granola
- 2 cups old fashioned rolled oats (i used these Gluten Free Old Fashioned Rolled Oats )
- 3/4 cup uncooked Millet
- 3/4 cup uncooked Amaranth
- 1 cup raw almonds, roughly chopped
- 1/2 cup pumpkin seeds
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/4 tsp nutmeg
- 1/4 cup coconut oil
- 1/3 cup maple syrup
- 1/3 cup brown sugar
- 1 tsp vanilla
- line a Rimmed Baking Sheet with parchment paper
- preheat the oven to 300°
- in a large bowl combine the oats with the millet, amaranth, almonds, seeds, cinnamon, salt, and nutmeg
- in a small saucepan over medium-low heat warm the coconut oil with the maple syrup and brown sugar
- once melted, remove the saucepan from the heat, stir in vanilla and pour over oat mixture, stir to evenly coat
- press mixture into an even layer on the baking sheet and bake for 35-40 minutes until golden brown
- cool completely before storing in an airtight Container (can be kept for up to one week)
we LOVE granola clumps. to get more granola clusters, do not stir the granola while it bakes. i like to let is sit for a few minutes after baking, and then gently stir to keep the clusters in tact.
i skipped the fruit, but adding dried apples to this multi-grain granola would be delicious too. enjoy!