Cinnamon-Orange Scented Granola w/ Flax & Amaranth

How do you do your granola?  Honestly, I have no special way.  I absolutely love granola and my kiddos love it also.  Whatever is in my pantry, is usually inspiration to create a tasty granola.  You just start with a base (rolled oats), nuts, seeds, dried fruits, agave syrup, maple syrup, oil, etc. Bake it in the oven, then pair it with your favorite yogurt, milk/plant-based milk and fruit toppings. It’s that simple.

This Cinnamon-Orange Scented Flax & Amaranth Granola made my home smell wonderful.  The only thing missing was a cabin in the woods, a beautiful lake, and me standing there with said bowl of granola overlooking that lake.  Yes, I’m dramatic. But, the look, the taste, and the smell will take you there.

This granola was created for a wonderful organization that I partnered with called Sudara Goods.  They make wonderful lounge-wear pieces called PUNJAMMIES® for women, men and children.  I love their clothing as it fits into my often relaxed, boho chic, minimalist style.  Also, they’re for a good cause.  It’s an organization that advocates to empower women that are at the highest risk of human trafficking by providing employment opportunities.  Check out their blog to see their Sudara Stories highlighting these amazing women and also get the recipe for this granola.


Cinnamon-Orange Scented Granola w/ 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'. Combine all ingredients in a bowl and stir to incorporate.  Spread evenly on an unlined baking sheet. Bake for 30-40 min. Remove from 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 pan is hot, spoon 1 tablespoon at a time into saucepan.  The amaranth should pop immediately.  Store in an airtight container up to 6 weeks.