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No Bake Puffed Amaranth Oat Bars

Amaranth has taken the number one spot on my list of favorite breakfast porridge grains/seeds this season, but then I discovered that it comes in this popped/puffed version which is perfect for breakfast on those days when you just want something on the go.  The popping part can get a little tricky but see below for a few tips. This is my new favorite portable food and a way healthier and tastier alternative to commercial granola bars that are loaded with sugar and other additives. 

Ingredients:

1 C Puffed Amaranth
1/4 C Quick Cooking Rolled Oats
1 C Dried prunes & apricots, or whatever dried fruit you have on hand
1/2 C Date Paste (dates + water)
1 Tbsp Flax Seeds
1/2 C Shredded Coconut
Handful of chopped nuts
1/4 C Almond Butter
1/4 C Honey
1/2 tsp Salt

Method:

1. Combine puffed amaranth with oats, salt. coconut, cinnamon, flax seeds, nuts and dried fruit in a bowl.

2. Prepare Date paste with just 5 pitted dates and 3 tbsp water in a blender. Add the paste, almond butter and honey to your dry ingredients and still until ingredients bound well together. 

3. Press mixture firmly into a parchment paper lined glass baking dish, using your hands or the back of a spoon.

4. Let rest for 30 in the fridge for a chewy bar or stick in the dehydrator for a crispy bar. Then let the picnic outings and energy packed noms commence. 

Tips for popped amaranth: 

  • Make sure your pan is hot enough. If the amaranth doesn’t start popping almost immediately, the pan needs to heat longer.
  • Allow for a few test batches. Much like popping popcorn for the first time, it will take a few times to get into your groove. I usually start with 1 tablespoon at a time.
  • Accept the fact that not all of the amaranth will pop. If you wait for the last few grains to pop, inevitably some of your amaranth will be burned. The little unpopped grains are fine and can be eaten as well, so just throw them in the mixing bowl along with the popped ones.

Grandma's Granola

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This isn’t my grandma’s granola recipe. This recipe was for my grandma, as gift for her birthday. Also in a way a gift to my grandpa- he can’t leave the breakfast table till his yogurt is gone, and he hates yogurt. But pouring this granola on it should alleviate some of the pain.

The good thing about good granola, is that there never necessarily has to be a rhyme or rhythm to what ingredients get thrown in. It’s easy to take the traditional route - nuts, dried berries, seeds, etc. Then of course there’s some cray flavor combos worth experimenting with- cacao, espresso, black cherries, balsamic vinegar, goji berries, other random delicious ingredients… And of course it’s always nice to be seasonal (pumpkin pie spice on everything?).  

Either way, everything tastes great when its drenched in sugar. I skipped conventional brown sugar and used raw honey instead. Lots of raw honey. That, with the coconut oil and almond butter keeps this granola batch really moist. Which is important because granola is easy to burn. The rest of the ingredients revolve around the “go big or go home” mantra, pouring in just about everything in the kitchen cupboard. 

I ran the dried fruits and 1/2 of the nuts through the food processor, but for a chunkier granola just chop to desired size. Also, be sure to use pitted dates! Obvious, but unfortunate if forgotten.

It’s good to keep an eye on your granola when its in the oven, mixing it around occasionally so that everything bakes evenly. For extra crispiness, either continue to bake on a lower temperature, or just take out and let sit overnight. When done, put in an airtight container. Then hide the container. Granola so good its hard to put down.

Ingredients:

1/2 cup coconut oil (some will be used to oil the pan)
3 cups rolled oats (be sure to soak overnight)
1 cup raw pumpkin seeds
1 cup raw coconut flakes
1/2 cup flax seeds
lots of shakes of cinnamon & nutmeg
1/2 cup (ore more) raw almond butter with maple
1/4 cup pistachios
2 cups pecans (love em)
1/2 cup dried apricots
4 of 5 dates
1/2 cup almonds
2 cups raw honey (sure that’s a lot, but its how I can get away with no sugar)

Method:

1. Preheat the oven to 400˚
2. Cut up the dried fruits, dates, and any larger nuts. Chop in larger chunks, or for more of a past throw in the food processor.
3. Combine the oats and flax seeds in a large mixing bowl.
4. Melt the coconut oil, and combine 1/4 with the oats.
5. Add in the honey, almond butter, and reaming ingredients. Combine with hands (the mixture is usually a bit tough, so this way usually is the easiest to evenly mix everything in).
6. Depending on desired moisture, add more honey if necessary. Or a dribble of almond milk.
7. Add in any whole nuts.
8. Oil your baking sheet with the remainder of your melted coconut oil.
9. Turn the oven down to 325˚, and bake granola for about 20 minutes. Be sure to keep an eye on it, mixing and turning over as necessary.