Amaranth Granola Breakfast Bowl
Cook Time:
40
Minutes
Difficulty:
Easy
Serves Up To:
8
Servings
Nutrition Information
| Total Fat | 12.7 g |
|---|---|
| Cholesterol | 0.0 mg |
| Sodium | 370.3 mg |
| Potassium | 252.2 mg |
|---|---|
| Total Carbohydrates | 33.2 g |
| 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.
Notes
- If you're gluten free be sure to find oats that are certified gluten free
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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