Starters, Snacks & Light Meals

Rick Bayless is chef of Frontera Grill and Topolobampo in Chicago, creator of Frontera gourmet foods, cookbook author and host of Mexico - One Plate at a Time.

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Mexican-style Granola

Makes about 3 cups

Recipe from Season 5 of Mexico - One Plate at a Time

Ingredients

1 1/2 cup old-fashioned rolled oats
1/4 cup peanuts (the kind with the reddish skin removed), preferably raw
1/4 cup whole blanched almonds
1/4 cup hulled pumpkinseeds, preferably not toasted
1/2 cup puffed amaranth (Nu-World is the brand we use - available by internet at nuworldamaranth.com)
1/4 cup cashews, preferably not toasted
3 tablespoons vegetable oil
1/4 cup honey

Directions

Heat the oven to 300 degrees. On a baking sheet with sides, combine the oats, peanuts, almonds, pumpkinseeds, amaranth and cashews. Bake for 10 minutes. In a small bowl, combine the oil and honey, stirring to thoroughly combine. Drizzle over the warm oat mixture, then stir until everything is evenly coated. Return to the oven and bake, stirring every few minutes, until the mixture is a rich golden brown and the nuts smell toasty - about 20 minutes. Cool, then store in a tightly closed container.