Spring is here and it’s time for some Spring Cleaning!  This clean out the pantry granola uses amaranth, quinoa, millet, almonds, molasses, dried blueberries and spices.  It’s a healthy vegan breakfast recipe, full of iron and packed with protein, making it a great recipe for athletes.  Made with seeds, nuts and spices, this is also a grain-free granola.

This month’s Recipe Redux theme was to clean out the kitchen.  As a food blogger, I always have odds and ends in my pantry.  Half used jars of seeds, flours, grains, nuts, fruits, spices…. you name it, I probably have it!  Clean out the pantry recipes test my creativity because I can only use what is on hand.  It’s one big old kitchen experiment! 

Kaityln, one of my fellow plant-based runners, asked if I could make an iron-rich recipe that uses amaranth.  I love ingredient suggestions because it feels like I have homework.  “Hey,” I thought, “I bought some amaranth ages ago when I was playing around with all the trendy grain alternatives.  It’s just sitting around in my pantry.” Bingo! An iron-rich amaranth granola recipe would be the jumping off point for my vegan “clean out the pantry” Redux recipe.

Iron is a crucial mineral for runners.  It aids in the delivery of oxygen to muscles, and cell growth and differentiation.  Athletes who train intensively can deplete iron stores quickly and risk developing iron deficiencies or anemia (source).  Iron deficiencies can leave you fatigued and unable to train well.  Plant-based athletes need to pay attention to incorporating iron-rich foods, like amaranth, into our diets since we do not consume meat.

.

In addition to amaranth, I had quinoa left over from a post-workout refueling power bowl, and millet left over from millet pizzas.  Quinoa is a complete plant-based protein.  Millet contains iron and magnesium.  I spiced the seeds with the ayurvedic spice garam masala (leftover from these vegan apricot muffins), cinnamon and ginger.

I added molasses because it is also rich in iron, magnesium b vitamins (which may help reduce stress, hey-o!) Plus, it had been staring at me for months after I bought it on a whim.  Time to put it to use!  While I contemplated what else to get rid of from my pantry, I decided to use a can of pumpkin puree (leftover from pumpkin tempeh soup) and a few almonds and dried blueberries remaining for the latest round of Becca Bite orders.  Into the granola they went!

Besides the crunchy texture and giant clusters, I love that I can easily customize this amaranth granola recipe. No almonds? Use pumpkin seeds!  No blueberries? Use dried tart cherries or cranberries.  Using what’s on hand is always a fun creative adventure.

The result of this “clean out the kitchen” recipe? A crunchy, warm, naturally sweetened, and highly addicting amaranth granola.  It’s a delicious healthy granola for athletes.  Although, to be fair, everyone can benefit from the high iron and protein content.  Granola lovers will rejoice at the big clusters.  Using amaranth, quinoa and millet seeds makes this granola grain-free. Using maple syrup and molasses makes it vegan as well.  Everyone wins!! Friends have called it, “The best f*ing granola ever.”  Eat it as a snack, or use it to top some non-dairy yogurt or smoothie bowls.

If you try this recipe, let me know!  Rate it, leave a comment, take a picture and tag @Rabbitfoodruns on Instagram.  I’d love to see how you enjoy your healthy amaranth granola! 

Buen provecho,

Becca

What I used for this recipe…

Print Recipe

Grain-Free Amaranth Granola

Amaranth granola packs an iron and magnesium punch. Amaranth, millet quinoa, molasses, almonds, pumpkin puree... this is a great "clean out the pantry" granola! This is a grain-free granola because it only uses seeds. It is also vegan because it is naturally sweetened with molasses and maple syrup.

Cook Time

40 minutes

Servings

cups

Ingredients

• 1 c amaranth
• 1 c quinoa
• 1 1/2 c millet
• 2 tsp cinnamon
• 1 tsp ground ginger
• 1/4 tsp garam masala
• 1 tsp salt
• 1/2 c slivered or whole almonds
• 3 1/2 tbsp molasses
• 3 tbsp pumpkin puree
• 1 1/2 tbsp maple syrup
• 2 tsp vanilla extract
• 1/2 c dried fruit

Cook Time 40 minutes Servings cups Ingredients 1 c amaranth 1 c quinoa 1 1/2 c millet 2 tsp cinnamon 1 tsp ground ginger 1/4 tsp garam masala 1 tsp salt 1/2 c slivered or whole almonds 3 1/2 tbsp molasses 3 tbsp pumpkin puree 1 1/2 tbsp maple syrup 2 tsp vanilla extract 1/2 c dried fruit

Instructions

1. Preheat oven to 300 F. Line a two large baking sheets with parchment paper.
2. In a large skillet, toast the uncooked amaranth, millet and quinoa over medium heat. Toast for about 5 minutes until the seeds smell nutty, stirring constantly to prevent burning. You may need to work in multiple batches.
3. Add the toasted seeds to a large bowl. Add the cinnamon, ginger, garam masala, salt and almonds. Mix well to combine.
4. In a small bowl, combine the pumpkin puree, molasses, maple syrup and vanilla extract. Heat in the microwave in 15 second increments, stirring well to combine. Heat until everything is well incorporated and the mixture is warmed and completely liquid.
5. Pour the liquid mixture into the amaranth mixture and stir well to coat.
6. Spread the amaranth granola onto the baking sheets and spread out into a thin, even layer. Bake for 30 minutes. Add the dried blueberries - press them into the mixture- and bake for another 10 minutes.
7. Remove from oven and set aside to cool for 15 minutes. This is the step when the granola hardens. Store in an airtight container. Enjoy alone, in a parfait, smoothie bowl, etc.

Recipe Notes

• Don't skimp on the toasting of the seeds - that deepens the flavor!
• For big granola clusters, make sure to spread the mixture out into a single even layer.  Don't stir the granola as it cooks.  Allow it to cool completely before trying it - as it cools is when it hardens.

Share this Recipe