Popped Amaranth Breakfast Cereal

Popped Amaranth Breakfast Cereal

Now that the temperatures are up and the sun is out I am no longer craving warm breakfasts as I did a month ago. Smoothies are okay, but sometimes I just want something to chew on. Instead of grabbing some granola (which is often rich in oil and sugar) I opt for a more nutrient dense and fiber rich option.
Course Breakfast
Servings 6 Servings
Calories 220 kcal


  • 1 Cup Popped Amaranth See under Condiments how to pop/puff
  • ¼ Cup Shredded Unsweetened Coconut
  • ¼ Cup Dried Fruit I used currants in this version
  • 1 Tablespoon Chia Seeds
  • ¼ Cup Shelled Hemp Seed
  • ¼ Cup Pumpkin Seeds
  • ¼ Teaspoon Extra Virgin Olive Oil
  • ¼ Teaspoon Cinnamon or Cardamom
  • ½ Teaspoon Coconut Sugar/Brown Sugar
  • Pinch Sea Salt
  • ¼ Cup Walnuts - chopped
  • ¼ Cup Rolled Oats


  • 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.


Calories: 220kcalCarbohydrates: 23gProtein: 7gFat: 13gFiber: 5g
Keyword amaranth seed, pepitas, pumpkin seeds, shelled hemp seed
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