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A bowl of granola, blueberries, and milk with a spoon, placed on a napkin next to a small bowl of blueberries.

Amaranth Granola Breakfast Bowl

Cook Time:
40 Minutes
Difficulty:
Easy
Serves Up To:
8 Servings

Nutrition Information

Total Fat
12.7 g
Total Carbohydrates
33.2 g
Cholesterol
0.0 mg
Sodium
370.3 mg
Potassium
252.2 mg
Dietary Fiber
5.1 g
Sugars
11.3 g
Protein
6.5 g

Ingredients

  • 1 1/2 cup rolled oats (not instant)
  • ½ cup amaranth
  • ⅔ cup chopped almonds
  • 2 teaspoons cinnamon
  • 1 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 Original Almondmilk (preference on amount)

Directions

  1. Preheat oven to 300 degrees.

  2. 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.

  3. Spread onto a baking sheet lined with parchment paper and bake for about about 30 minutes or until golden brown, tossing halfway through. Let cool.

  4. Assemble bowls with granola, blueberry almonds, fruit and almond milk.

  5. Store extra granola in an airtight container.

Made With These Products

Notes:

  • If you’re gluten free be sure to find oats that are certified gluten free

Courtesy of: Love and Lemons

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