Here is another use for the whole grains and seeds that you’re seeing at the store. Top off with delicious flavoring, which are also tasty on oatmeal.
Amaranth (3/4 Cup)
Bring 2 1/4 cups water or milk to boil in saucepan. Stir in amaranth. Reduce heat to low, cover and simmer until tender. Cooking time is 25 to 30 minutes. Stir occasionally. Remove from heat and mix in or top with dried cherries, coconut sugar, macadamia nuts, vanilla, banana, or cacao nibs. Serves 2
Millet (3/4 Cup)
Bring 1 1/2 cups water or milk to boil in saucepan. Stir in millet. Reduce heat to low, cover and simmer until tender. Cooking time is 15 to 20 minutes. Stir occasionally. Remove from heat and mix in or top with chopped dates, demerara sugar, hazelnuts, cloves, clementine, or granola. Serves 2
Quinoa (3/4 Cup)
Bring 1 1/2 cups water or milk to boil in saucepan. Stir in quinoa. Reduce heat to low, cover and simmer until tender. Cooking time is 15 to 20 minutes. Stir occasionally. Remove from heat and mix in or top with dried apricots, agave syrup, pine nuts, cardamom, blueberries, or toasted coconut.
Serves 2
“Work With What You Got!”
©Tiny New York Kitchen © 2018 All Rights Reserved
Granola isn’t just for breakfast. There are so many things you can do with granola.
Mix granola into chocolate chip cookie dough.
Use granola as an ice cream or yogurt topping.
Make your own granola bars by mixing granola with melted peanut butter, honey, syrup or chocolate chips.
Add granola to banana bread mix.
Make a granola pie crust by mixing granola with melted butter and pressing down into a pie pan.
Mix granola into waffle or pancake batter.
Use granola as a fruit salad topper
Sprinkle granola on top of a baked apple.