Peanut-Butter Amaranth Granola

For about two months, I made endless batches of my favorite granola recipe. It quickly became a problem because my family and I could not stop eating it. My mom asked me to come up with a slightly more health-emphasized recipe that was just as delicious in order to steer away from the other one. I then came up with this recipe, which is made with dates, peanut butter, and amaranth, a protein-filled ancient grain. 

This peanut-butter amaranth granola is naturally sweetened, healthy, oil-free, protein-filled, and delicious!  

INGREDIENTS (Yields about 2 1/2 cups)

• 1 Scant cup of Medjool dates
• 1/4 Cup Amaranth
• 1/4 Cup dried pomegranate seeds
• 1/4 Cup raw sunflower seeds
• 2 Heaping tbsp. Unsweetened, smooth peanut butter
• 2 1/2 Tbsp. Cacao nibs
• 1/3 Cup Buckwheat groats
• 1/4 Cup dried goji berries

Optional: 1/4 Cup coconut shreds, and/or slivered almonds

INSTRUCTIONS

1. Take all of the pits out of the Medjool dates and process them in the food processor until the dates have been mashed, and a ball of "dough" forms. 
2. Pop* the amaranth. Heat a saucepan until very hot and in place the amaranth inside, about 1-2 tbsp. at a time. When the grain is placed inside the saucepan, cover the pan with a lid, and carefully shake it around to ensure that the grain is evenly cooked. Be careful not to burn the amaranth as it is very small as cooks quickly; it should take about 4-8 seconds for all of the grains to pop.
3. Transfer the popped amaranth into a large bowl and repeat the process until all of the grain is puffed.
4. In the same bowl, add the date "dough", and all of the remaining ingredients.
5. With a spoon or clean hands, thoroughly mix the ingredients together until everything is evenly blended.
6. Serve immediately, or in an air-tight container for up to two weeks. 

*Popping method inspired by the Minimalist Baker