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Amaranth is the powerhouse of all ancient grains (pseudo-grain), and a highly underused one at that. Not only is it a complete protein but rich in fiber, antioxidants, and minerals such as manganese, magnesium, phosphorus, and iron. I’m kicking myself for avoiding grains for so many years knowing the benefits now but it’s never too late to make sure this is always in your pantry. I’m using GoGoQuinoa organic, certified non-GMO Amaranth. Even with superfoods, organic is important.

Amaranth has a somewhat sweet taste so the taste can clash in the wrong dish. (Trust me…) But this puffed amaranth breakfast bowl is the best one I’ve made yet!

Amaranth Breakfast Bowl

Amaranth is a sweet-tasting seed, also known as an ancient grain.
Much like quinoa, it pairs well with sweet-centric dishes, which makes it perfect for a breakfast bowl.
Prep Time30 mins
Cook Time5 mins
Servings: 2 servings


  • large saute pan with lid or splash screen


  • 4 tbsp amaranth seeds, organic
  • 2 pears, peeled, cored and cubed
  • 1 banana, sliced
  • 1 tbsp raw honey
  • 1 tsp ground true cinnamon
  • 1/2 tsp ground green cardamom
  • 1/4 tsp ground cloves
  • 2 tbsp organic unsweetened peanut butter, for garnish
  • 1/2 cup soy milk or another milk alternative


  • Popping the amaranth can be tricky to explain, I recommend watching some tutorials on youtube. You can safely assume your first 2 tablespoons will either not pop or burn so have some extra amaranth for this. Here: Amaranth Popping
  • For the pear sauce, in a small saucepan on medium heat, combine the pears, honey, cinnamon, cardamom and cloves and cook uncovered for 15 minutes until liquid is evaporated and sauce is sticky and pears are soft.
  • Combine the pear sauce, banana, puffed amaranth and peanut butter in a bowl and then pour your milk choice over it.
Bowls × Breakfast

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  • […] Amaranth breakfast bowl is so fun! Food always tastes better when you’re really involved with the processing. You could buy puffed amaranth but I remember yelling and laughing in the kitchen the first time I popped it myself. Plus amaranth is such an important forgotten grain. Find the recipe here.  […]