Sometimes breakfast just has to be a little extra delicious, and what better way to do that than to sprinkle a little crispy chocolate granola over its oatmeal or on top of its yoghurt or Curd. This granola consists mostly of amaranth – a seed from the herb of the same name that the Aztecs and Mayans cultivated as early as 5,000 years ago. The seed has a very nice taste, has a high content of vegetable protein and good fatty acids and is probably most reminiscent of quinoa, if you have to make a taste comparison.
When it is baked in the oven like this, it becomes super crispy and crunches nicely. Turned with cocoa, oatmeal and a little cane sugar, it becomes wonderful granola – and even better, if you, like me, spoil it a little extra with good dark chocolate and some toasted kernels. Good morning.
YOU SHOULD USE IT
300 ml amarant
300 grams oatmeal
3 tablespoons cocoa
4 tbsp. cane sugar
1 handful of roasted kernels el. nuts
Possibly. a little dark chocolate 70%
HOW TO MAKE CHOCOLATE GRANOLA
- Boil amaranth according to the instructions on the package in water with a little salt. Let it drip well in a sieve.
- Mix boiled amaranth, oatmeal, cocoa and cane sugar well in a bowl.
- Distribute the mass evenly in a baking pan with parchment paper and bake in the middle of the oven. 150 degrees hot air for approx. 1 hour or until the granola is dry and crisp. Turn around along the way.
- Let the granola cool, and add roasted kernels or nuts and possibly. a little coarsely chopped dark chocolate.
- Store in a tightly closed container.
