Most granola recipes rely on honey for that signature stickiness. But this puffed amaranth granola uses nut butter and dates for a deeper, more complex sweetness and a light-as-air texture.
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Why use Puffed Amaranth?
Amaranth is an ancient “pseudocereal” (technically a seed) that is naturally gluten-free and packed with more protein than most grains. When puffed, it tastes slightly nutty and toasted—almost like a miniature version of Rice Krispies, but with a much better nutritional profile.
- High in Protein: Contains all nine essential amino acids.
- Mineral Rich: A great source of manganese, magnesium, and iron.
- Fiber-Packed: Keeps you full much longer than processed cereals.
You can use puffed amaranth to make breakfast porridge, or the Indian style bhel puri for healthy snacking.
Ingredients You’ll Need
- Puffed Amaranth or Rajgira is the “hero” ingredient of this granola recipe.
- Nuts: Use a mix of unsalted almonds, pecans, walnuts, or pistachio.
- Seeds like pumpkin, sunflower, flax works best for granola.
- Coconut Flakes or shaved coconut is an optional ingredient.
- Dried Fruits like cranberry, blueberry, prunes, raisins, or raspberry naturally enhances the sweetness of the granola.
- Coconut or Olive Oil helps the granola crisp up.
- Unsweetened Peanut or almond butter helps in binding the granola and giving it nutty flavour.
- Date Syrup or Paste is our vegan sweetener and binder for the granola. Substitute it with maple syrup or honey.
- Flavour: Cinnamon Powder, Vanilla Extract, and a pinch of salt.
How To Make Amaranth Granola
1. Mix and Toast the Dry Base
- In a large mixing bowl, combine the puffed amaranth, nuts, and seeds.
- Transfer them to a wide pan. Dry roast on stovetop over medium heat till they are nicely toasted and nutty aroma is released. This takes 10 minutes approximately.
- You can toast them in an oven or air fryer also.
2. Emulsify the Liquid
- Whisk the melted coconut oil, nut butter, date paste, cinnamon, salt, and vanilla extract together in a saucepan. Turn on the stovetop heat.
- Heat for 3 – 4 minutes to emulsify and mix nicely. Turn off the heat.
3. Mix and Bake
- Preheat your oven to 150°C (300°F). Granola likes a low and slow bake; if the oven is too hot, the tiny amaranth seeds will burn before the oats get toasted.
- Pour liquid mixture over the toasted ingredients.
- Stir thoroughly until every tiny grain of amaranth looks “glistening.” This ensures the flavour is evenly distributed.
- Spread the mixture onto your prepared baking sheet in an even layer. Bake for 20 – 25 minutes, stirring halfway through.
- Add dried fruits or berries and let it cool.
4. The Golden Rule: Let it Cool
- When you take it out, the granola might still feel a bit soft. Do not put it back in! Granola crisps up as it cools. Leave it on the pan for at least 45 minutes to 1 hour before touching it. This is how you get those satisfying little clumps.
How To Store Granola
Once amaranth granola cools down completely, transfer it to a clean and dry jar. Secure with a tight fitting lid.
Store your granola in an airtight glass jar at room temperature. It will stay perfectly crunchy for up to two weeks—though, let’s be honest, it rarely lasts that long! Make sure the nuts, and seeds are of good quality and not rancid. Other after a few days, granola starts tasting bitter and weird.
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How to Serve Granola
- The Classic: Over creamy coconut yogurt with fresh blueberries.
- The Smoothie Bowl: Use it as a crunchy topper for an acai or green bowl.
- The Snack: Mix in some dark chocolate chips or dried cranberries after it has cooled and eat it by the handful.
Looking for more such wholesome breakfast ideas then try Mango Chia Pudding, homemade granola bars, comforting Broken Wheat Porridge (dalia), or the high protein Whipped Tofu Toast.
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Puffed Amaranth Granola Recipe
This puffed amaranth granola uses jaggery and nut butter for a deeper, more complex sweetness and a light-as-air texture.
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Servings: 500 gram
Calories: 6kcal
- Baking Sheet
Ingredients
- 2 Cup puffed amaranth (rajgira)
- ⅓ Cup almonds (chopped)
- ⅓ Cup coarsely chopped walnuts
- ¼ Cup pumpkin seeds
- ¼ Cup dried cranberry
- ¼ Cup coconut flakes
- 1 teaspoon cinnamon powder
- a pinch of salt
Liquid Ingredients:
- ¼ teaspoon vanilla extract
- 2 tablespoon coconut oil
- 4 tablespoon date paste
- ¼ Cup unsweetened peanut butter (get recipe)
Instructions
- In a large mixing bowl, combine the puffed amaranth, nuts, and seeds. Transfer them to a wide pan. Dry roast on stovetop over medium heat till they are nicely toasted and nutty aroma is released. This takes 10 minutes approximately.
- Whisk the melted coconut oil, nut butter, date paste, cinnamon, salt, and vanilla extract together in a saucepan. Turn on the stovetop heat.
- Heat for 3 – 4 minutes to emulsify and mix nicely. Turn off the heat.
- Preheat your oven to 150°C (300°F). Granola likes a low and slow bake.
- Pour liquid mixture over the toasted ingredients. Stir thoroughly until every tiny grain of amaranth looks “glistening.” This ensures the flavour is evenly distributed.
- Spread the mixture onto your prepared baking sheet in an even layer. Bake for 20 – 25 minutes, stirring halfway through. Add dried fruits or berries and let it cool.
- Puffed Amaranth Granola is ready to store and use.
Recipe Notes:
- Pro Tip: If you can’t find pre-puffed amaranth, you can pop raw amaranth in a dry pot over medium-high heat (like popcorn!), but it’s a bit of a workout. Buying it pre-puffed saves a lot of cleanup!
- Never ever bake your granola at high temperature. Granola like slow roasting. If the oven is too hot, the tiny amaranth seeds will burn before the oats get toasted.
- After combining liquid and dry ingredients you need to act fast, hence it is best to keep your oven and baking sheet ready before mixing them.
- If you are waiting for your granola to crisp up while in the oven, then thats a mistake and you might end up with bitter/burnt granola. Granola becomes crisp and crunchy after cooling for an hour or so.
Nutrition
Calories: 6kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 1mg | Potassium: 8mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 0.1IU | Vitamin C: 0.03mg | Calcium: 2mg | Iron: 0.1mg
If you try this recipe, please leave a comment and a rating. This helps us grow and reach more food lovers like you.
Dipti says
Hi,
Can we replace coconut oil with something else?
Hina Gujral says
You can use unsalted, low fat melted butter, or use light olive oil.