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Makes 12 servings


  • ½ cup amaranth seeds
  • ¾ cup slivered almonds
  • ½ cup sunflower seeds
  • 1 ½ cup old fashioned oats
  • ¾ cup unsweetened coconut flakes
  • 4 Tbsp. butter
  • ¼ cup brown sugar, packed
  • ¼ cup honey
  • 1 tsp. vanilla extract
  • ½ tsp. cinnamon, ground
  • ¼ tsp. salt


To pop amaranth seeds: heat skillet to medium high heat. Once heated, add approximately 2 Tbsp. amaranth seeds to skillet. Seeds will pop like popcorn once most of the seeds have popped (about seconds), remove from heat and add to bowl.

Combine popped amaranth seeds, almonds, sunflower seeds, oats, and coconut flakes in a large bowl.

Over medium heat, combine butter, honey, and brown sugar in a small saucepan. Heat until boiling, about 5 minutes. Remove from heat and add vanilla, cinnamon, and salt.

Pour butter mixture over oat mixture and stir until coated.

Spread mixture over a flat baking sheet and bake for 10 minutes at 350 degrees. Remove from oven, stir, and bake an additional 5 minutes.

Nutrition analysis per serving: 240 calories, 14 g fat, 5 g protein, 26 g carbohydrates, 4 g fiber, 55 mg sodium

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