An easy, healthy breakfast bowl! Amaranth-oat granola, almond milk and fresh blueberries. Vegan & gluten free.
Let me start out by saying: I’m not a cereal person. I’ve told this story before – my sister and I used to BEG my mom for all of the artificially colored sugary cereals with fun cartoon characters… sometimes she’d give in but always with the disclaimer “only if you actually eat it this time.” We would excitedly make this promise only to go home, have one bowl and never touch it again.
This granola, however – I’ll happily eat cereal-style. But with almond milk instead of regular milk because we all know that Almond Breeze is my go-to milk.
Amaranth is a new grain for me – you can google for it’s health benefits (i.e, just like quinoa, it’s a good source of plant-based protein), but I love it in this granola because it’s crunchy texture really holds up when it gets doused with almond milk and fruit. Soggy cereal is just not acceptable in my book (or, well, on my blog).
What I love about this breakfast is that it’s hearty and satisfying but also convenient for those days when you need a breakfast on the go. Make a big batch and keep it at your desk… or better yet, portion it out so to avoid snacky temptation because it’s so delicious and addictive!
breakfast bowl with amaranth granola
- 1.5 cup rolled oats (not instant)*
- ½ cup amaranth
- ⅔ cup chopped almonds
- 2 teaspoons cinnamon
- ½ teaspoon salt
- 2 tablespoons melted coconut oil
- 2 tablespoons almond butter
- 4 tablespoons maple syrup
- fresh, frozen or dried fruit (blueberries, tart cherries, etc)
- Almond Breeze Almondmilk Original
- Preheat the oven to 300°F and line a baking sheet with parchment paper.
- In a medium bowl, mix together the oats, amaranth, almonds, cinnamon and salt. Add coconut oil, maple syrup and almond butter, and mix to incorporate.
- Spread onto the baking sheet and bake for 15 minutes. Rotate the pan in the oven and bake for 15 minutes more, or until golden brown. Let cool for 15 minutes before serving.
- Assemble bowls with granola, fruit and almond milk.
- Store extra granola in an airtight container.
Hey Jeanine,
Do you have to pop the amaranth first or can you just bake it? 🙂
Hi,
Can I roast in a pan the all the ingredients instead of baking it in the oven?
Can I use honey instead of maple syrup?
Hi,
Can I roast in a pan the all the ingredients instead of baking it in the oven?
This looks lovely, very keen to give it a try as soon as possible! I’m trying to get more iron lately so like sweetening with blackstrap molasses, I know it’s quite thick and sticky but I’ll see if it works and comment back.
Just a suggestion: after reading through the comments I saw a couple of people say theirs burnt to a crisp. Might be a good idea to specify whether you are setting your oven to Fahrenheit or Celsius.
I always think in Celsius (which would be maxing out the heat of the oven!) and perhaps the others did too.
Thanks Rebecca! This is an older recipe, I’ll go fix up!
The black mess I ended up with after baking this at 300 degrees as stated in the recipe was inedible.
What is this, a practical joke?
Great post – love the idea and of course oats 🙂
Love Katie
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Would you suggest using yogurt in place of almond milk?
sure, you could use yogurt if you want
Yummy!
If I make this in batches, what would the shelf life be?
I’m not sure, whenever I make granola we eat it within a few days…
Hi!! Just wondering how long I can store this granola, looks amazeballs!!!
hmm, ours doesn’t last more than a few days so I’m not exactly sure :). I’d say 5 days, maybe 1 week?
I love how simple this is 🙂 This recipe leaves no excuse to eat store-bought, sugar-laden granola!
I must try it 🙂
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Good idea for breakfast !
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