Mexican Granola with Cocao Nibs and Pumpkin Seeds

🧂 Ingredients

• ½ cup puffed amaranth (roughly 2-3 tablespoons raw amaranth)

  see note section for directions
• 2 cups old-fashioned rolled oats
• ½ cup unsweetened shredded coconut
• ¼ cup raw or dry-roasted peanuts

  roughly chopped
• ¼ cup raw or roasted pumpkin seeds
• 2 tablespoons cocao nibs
• 1 tablespoon shelled hemp seeds

  optional
• 2 tablespoons (30 mL) pure maple syrup
• 2 tablespoons pure honey
• ¼ cup (60 mL) grapeseed or avocado oil
• ½ teaspoon pure vanilla extract
• ½ teaspoon ground cinnamon
• ½ teaspoon kosher salt
• 1 large egg white

  beaten
• ¼ cup golden or regular raisins

Instructions

• 1 Preheat the oven to 325°F (162°C) with a rack in the center position. Line a
  half sheet pan with parchment paper. Note: If you are puffing your own raw
  amaranth for this recipe (it is not difficult, but it does take some trial and
  error to do properly), I highly recommend reading the note section below
  and this how-to post
  [http://www.edibleperspective.com/home/2012/7/23/popped-amaranth-cereal-puffmaranth.html] beforehand.
  It goes over the process in greater detail.
• 2 Combine the puffed amaranth, oats, unsweetened coconut, chopped peanuts, pumpkin
  seeds, cocao nibs, and hemp seeds (if using) in a large mixing bowl. In a
  separate small bowl, whisk together the maple syrup, honey, oil, vanilla,
  cinnamon, and salt until smooth. Pour this mixture over the dry ingredients and
  toss until evenly coated.
• 3 In a separate bowl, using a large whisk, beat the egg white until foamy and
  frothy. Add the beaten egg white to the granola mixture and mix gently (the
  protein the egg white will help bind some of the granola together, giving you
  clumps). Transfer the granola onto the lined baking sheet, and spread into an
  even, thin layer. Press the granola down with the palms of your hands.
• 4 Bake for 20 to 25 minutes or until golden brown. Allow the granola to cool
  completely on a cooling rack before breaking into clusters. Gently toss in the
  golden raisins. Store in an airtight container at room temperature for up to 3
  weeks.

Nutrition Info