Whenever we are traveling, I like to take my own granola and take it with me, so I can use for my breakfast in the hotel. Since most muesli in the hotels mostly contain oat flakes, barley malt, sugar, etc., I am usually quickly stuck and my breakfast plate is then an apple and a banana. However, in order to cover all my nutrient requirements (especially minerals and vitamins), I definitely can’t live without muesli in the morning. That’s why I always prepare this granola at home, fill it into a glass and simply take it with me in my suitcase. Usually, it is enough for 4-5 servings and then mix it with soy yogurt or soy milk and have a perfect breakfast 🙂
Oat free amaranth granola
- 2 cups Amaranth Pops
- 1 cup pecans
- 1/2 cup pumpkin seeds
- 1 cup sunflower seeds
- 1 cup linseed
- 4 tsp cinnamon
- 4 tbsp maple syrup
- 3 tbsp coconut oil
- dried plums optional
Preheat the oven to 180 degrees top and bottom heat.
Chop the pecans roughly and put them in a bowl. Add the amaranth pops, pumpkin seeds, sunflower seeds, linseed and cinnamon. Mix dry ingredients.
Heat the coconut oil in a pan together with the maple syrup. Add the mixture to the dry ingredients in a bowl and mix well.
Grease the baking tray with coconut oil or line it with baking paper. Spread the mixture on top and bake in the preheated oven on the middle rack for approx. 40 minutes until golden brown.
After baking, add the chopped dried plums. Pour the granola into a jar.