Breakfast

Amaranth and Apricot Granola is for Breakfast.

Amaranth and Apricot Granola takes several minutes to prepare.

Amaranth and Apricot Granola takes several minutes to cook.

Amaranth and Apricot Granola makes 18 servings.

The ingredients for Amaranth and Apricot Granola are:

Cooking spray
2/3 cup whole amaranth grain
10 cups Rice Chex cereal
1 to 1 1/3 cups chopped dried apricots
1/2 cup dried cranberries
1 cup chopped hazelnuts
1 cup sugar
1 cup water
1 tsp. cinnamon
1/4 tsp. Nutmeg
2 tsp. Vanilla

Here is how you make Amaranth and Apricot Granola:

Preheat oven to 325 degrees. Line two baking sheets with aluminum foil and spray with cooking spray.Heat a small non stick frying pan over medium high heat until very hot. Pop the amaranth by adding 1 tablespoon at a time to the pan. Cover and shake until grain pops. Pour out onto a plate and repeat with remaining amaranth. Be careful as the grain burns easily.In a large bowl, mix the popped amaranth with the rice chex, apricots, cranberries, and hazelnuts.In a medium pan, heat sugar, water, cinnamon, nutmeg and vanilla to a boil. Boil for about 2 minutes, until sugar is dissolved.Pour sugar mixture over amaranth in bowl. Stir gently to coat.Spread mixture in a single layer on baking sheet. Bake in preheated oven for 15 minutes.Remove from the oven, cool slightly. Break granola apart to serve.One serving is one cup.Number of Servings: 18Recipe submitted by SparkPeople user QUETZALGIRL.

The nutritional information for Amaranth and Apricot Granola is:

• Servings Per Recipe: 18
• Amount Per Serving
• Calories: 198.8

• Total Fat: 4.6 g
• Cholesterol: 0.0 mg
• Sodium: 133.5 mg
• Total Carbs: 37.9 g
• Dietary Fiber: 2.8 g
• Protein: 3.2 g

The dietary needs meet for Amaranth and Apricot Granola is Gluten Free