Preheat the oven to 180˚C and line a baking sheet with waxed baking paper.
In a medium bowl, add the popped amaranth, shredded coconut, dried fruit, shelled hemp seeds and chia seeds and set aside.
In a small bowl toss the pumpkin seeds, olive oil, cinnamon/cardamom, coconut sugar and sea salt.
Pour on one end of the waxed paper lined baking sheet, using only about 1/3 of the space.
Add the walnuts in the second third and the oats in the final third.
Toast for ~8-10 minutes, until fragrant and lightly browned – lightly – don’t burn!
Once toasted, coarsely chop the walnuts and pumpkin seeds and add to the popped amaranth mixture.
Then pour in the rolled oats to the amaranth mixture and stir to combine.
Allow to cool (you don't want steam to condense in your container).
Then pour into an airtight container.
Serve with ½ cup plain whole milk yogurt (sub soy/coconut milk yogurt as desired) and fresh fruit.
Or top with 1 cup nut milk and fresh fruit.