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Amaranth Breakfast Cereal

Eating amaranth grain for breakfast is a wonderful way to start your day with a very tasty, hearty cereal. Gluten Free, Lactose Free, Low Cal, Low Fat, Low Sugar, Organic, Soy Free, Vegan.


Method 1 - Boiling amaranth grain

Bring 3 cups water to a boil. Add 1/8 tsp salt and 1 cup amaranth grain. Lower heat and cook for 20 to 25 minutes or until water is absorbed and amaranth is slightly crunchy (not hard).  Just before serving add 1 tbsp of honey, mix well. Serve with your choice of milk and favorite fruit.

Method 2 - Soaking amaranth grain

Soak 1 cup of amaranth in 3 cups of water overnight. In the morning place grain with soaking water a saucepan over medium heat and cook for 3-5 minutes or until amaranth is soft. Be careful to watch grain so as not to burn.  Add 1 tbsp of sweetener (Agave, honey or sugar) and 1 tbsp of butter. Top with toasted slivered almonds.

Method 3 - Popping amaranth grain

Bring a skillet to heat over high heat. Place 1 cup amaranth grain in hot skillet. The grain should start to pop immediately. Stir constantly using a wooden flat end spatula so as not to burn. Stir for about 5 minutes or until the seeds have begun to turn brown. Remove from stovetop.  Serve with your choice of warmed milk, cinnamon, raisins or chopped dates or chopped pecans.

All preparations serve 4.


Although amaranth will always be slightly crunchy even when fully cooked, there are many variations of using this incredible grain as a breakfast cereal.
Amaranth Breakfast Cereal

Servings: 4



Products Used in this Recipe

Gluten Free
Organic Amaranth Grain

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Ratings & Comments (4)

5 Stars  50%  2
4 Stars 25%  1
3 Stars 25%  1
2 Stars 0%  0
1 Star 0%  0


4 Reviews

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Jennifer Murrillo March 18, 2014
Amaranth has a STRONG cornlike flavor, I couldnt get it to pop in our air popper, it just flew out. even after soaking overnight for 10 hours, it still took 20 min. to cook. we added maple flavoring & milk to reduce cornlike intensity. family voted half and half to eat again.
Bob's Red Mill March 20, 2014
Amaranth will not pop in an air popper. It's best popped in a hot skillet.

Cook time can vary depending on the age of the grain. Also, keep in mind that Amaranth retains it's shape and even when thoroughly cooked it possesses a firm bite.
Kathie April 17, 2014
The boiling method is great, and the leftover is just as good heated the next day. We add nuts, frozen wild blueberries and Agave or stevia to sweeten. It's delicious and satisfying.
Heidi September 10, 2014
I thought it was really good . Eaten like cream of wheat..little milk little honeyI, some raisins...yum

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