In a medium bowl, mash the banana thoroughly with a fork.

Add yogurt, popped amaranth, cocoa powder, oats, and optionally sweetener and baking powder. Mix everything well until a sticky batter forms.

If the texture feels too dry or thick, add more yogurt. If too wet, add a little more oats or amaranth.

Heat 1–2 tbsp of coconut oil in a non-stick pan over medium heat. Add the granola batter and press it down evenly with a spatula.

Let it fry for 3–5 minutes, then flip and break it into smaller granola chunks (depending on how big/crunchy you want them). Fry for another 2–3 minutes until crisped.

Remove from the heat and let the granola cool down slightly — it will become crunchier as it cools.

Serve with your favorite toppings such as yogurt, berries, nuts, and milk.

Tip: Store leftovers in an airtight container at room temperature for up to a few days — perfect for a quick breakfast the next morning!