I’ve love the Ancient Grains Brand of granola from the store, with Quinoa and Amaranth and such in there. But it adds up and I like to know what’s in my granola, so I decided to try a batch with these whole grains.
I looked at a few different recipes online, combining ideas from several. I would have used melted coconut oil if I had any, and next time I’ll try it, but this time opted for melted butter instead as that’s what I had on hand. I bought the grains in bulk at a local Whole Foods store, but they can be ordered online if that’s not an option. In the past I’ve made Granola in the Crockpot, and I’ll have to try this recipe that way next. I love the nutty taste this version has, and the mild hint of sweetness. And it’s a mild sweetness, just so you know, so add more maple syrup if you want a sweeter granola, just mind your portions.
Maple Almond Quinoa Granola
2 cups old fashioned oats
1 cup (rinsed) uncooked quinoa
1/2 cup amaranth
1/2 cup millet
1 cup coconut flakes
2 cups nuts (I used walnuts since that’s what I had, but I’d bet this would be even better with pecans)
4 Tbs butter (or melted coconut oil)
1/4 c. maple syrup
1/3 c. almond butter
Combine all the grains, nuts and coconut in a large bowl. Put the almond butter, butter and maple syrup in a smaller, microwavable bowl, and microwave for 30 second segments until melted together when stirred. Combine the moist and dry ingredients until well mixed. Spread thinly across a parchment paper lined pan, and bake at 325 degree for 35 minutes, stirring twice.