Clumpy Mexican granola with cocoa nibs and pumpkins! A salty and naturally sweetened healthy granola, inspired by Rick Bayless, that is packed with texture and delicious add-ins, including coconut, peanuts, puffed amaranth, and cinnamon.
Recipe by Laura / A Beautiful Plate on October 14, 2015
Prep time: PT10M
Cook time: PT45M
Total time: PT80M
Rating
5 stars (1 reviews)
Keywords
granola with cocao nibs, granola with pumpkin seeds, mexican granola, Rick Bayless granola recipe
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
Categories
Breakfast Grains and Granolas
Cuisine
American
Steps
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 beforehand. It goes over the process in greater detail.
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.
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.
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.
