Try this maple-amaranth granola with yogurt or milk for a new twist on a breakfast standard. Slideshow: Granola Recipes
Preheat the oven to 350º. In a small saucepan, bring the oil, sugar, syrup, vanilla and salt to a boil, stir, remove from heat and let cool for 10 minutes.
Heat a large sauté pan over moderately high heat. Add the amaranth 2 tablespoons at a time. The amaranth should begin to pop within five seconds of hitting the pan. Shake the pan gently, until the amaranth is popped, about 20 seconds total. Transfer the popped amaranth to a bowl and repeat the process until you have 1/4 cup of popped amaranth.
Toss the sugar mixture, popped amaranth, pecans, coconut and oats. Spread evenly on a baking sheet and bake until lightly browned, about 15 minutes, stirring every 5 minutes. Remove from the oven and place on a wire rack to cool completely. Stir in the raisins and serve or store in an airtight container for up to one week.