Eats + Sips

Sudara Eats: Cinnamon-Orange Granola with Flax + Amaranth

We’ve often said, “if you can stir, you can make granola.” Seriously. It’s that easy! The Sudara team eats a lot of granola (so Pacific Northwest of us, right?!) so we are excited to partner with Food Fan First to bring you this recipe for Cinnamon-Orange Scented Granola with Flax + Amaranth.  We’ve been known to add dried cranberries to this mix because there’s just something about the tartness of the dried cranberries combined with the orange zest that we love.  Thank you, Corynne, for sharing your recipe with us!

Cinnamon-Orange Flax Granola

image via FoodFanFirst

Cinnamon-Orange Scented Granola with Flax & Amaranth

makes 6 to 8 servings

4 cups rolled oats
1/4 cup flax seeds
1/4 cup raw sunflower seeds
2 tablespoons popped amaranth*
1/2 cup chopped unsalted roasted almonds
1 teaspoon vanilla
1 teaspoon cinnamon
Zest from 1 orange
3/4 cup coconut oil
1/2 cup maple syrup

Preheat oven to 375’F.
Combine all ingredients in a bowl and stir to incorporate. Spread evenly on an unlined baking sheet. Bake for 30-40 min. Remove from the oven and let sit for 10 min to cool down and allow the granola to develop sticky clusters. Serve with your favorite yogurt and fresh fruit toppings.

*To pop amaranth, place a medium saucepan on high heat. Once the pan is hot, spoon 1 tablespoon at a time into the saucepan. The amaranth should pop immediately. Store in an airtight container up to 6 weeks.

Recipe via: Corynne Kendall // Food Fan First

Cinnamon-Orange Flax Granola

image via FoodFanFirst

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