Crunchy Amaranth Granola Rounds
The addition of amaranth and dried fruit makes these portable granola-like treats the perfect combination of chewy and crunchy.  When measuring, make sure to level off the cups to maintain the proper proportion of wet to dry ingredients. Overfilled cups of oats and amaranth will result in rounds that don't stick together as well as they should.

Yield: 12 granola rounds


  • 2 large egg whites
  • 1/4 cup (60 grams) pure maple syrup
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon kosher or fine sea salt
  • 1 1/2 cups (145 grams) old-fashioned oats
  • 1/2 cup (100 grams) uncooked amaranth, rinsed well and drained
  • 1/2 cup chopped dried cranberries, raisins, and/or apricots (or a mix of your favorite dried fruits)
  • 1/2 cup finely chopped pecans (we also like a mix of pecans and sunflower seeds or pepitas)
  • Optional: 2 tablespoons shredded coconut (I use unsweetened)


  1. Preheat the oven to 350 degrees F and grease a 12-cup muffin pan.
  2. In a large bowl, whisk together the egg whites, maple syrup, cinnamon, and salt until frothy.  (You can do this with a dinner fork–just whisk for a good minute or two.)
  3. Add the remaining ingredients and stir until fully incorporated.
  4. Divide the mixture evenly among the muffin cups.  Press down firmly with the flat part of a small measuring cup to compact the ingredients.
  5. Bake for 15 minutes (give or take a couple of minutes depending on oven) or until the rounds appear dry in the center and lightly golden around the edges.  Let cool in the pan for 10 minutes, and then pop the rounds out of the pan using the tip of a dinner knife.
  6. Serve warm or cool completely and store in an airtight container at room temperature for up to 3 days. They will be chewiest the day they are cooked and will become slightly crisper over time.

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