Popped Amaranth Breakfast Blend

We have become serious fans of popped amaranth. After posting the Amaranth Breakfast Pops a few days ago, we had leftover popped amaranth, so I created this delightful breakfast blend and we've been loving it! Great to pack ahead if you are traveling! You can add it to your favorite granola recipe as well.


Popped Amaranth Breakfast Blend
(1 serving)
1/4 cup popped amaranth
3 Tbsp *sprouted oats, dehydrated and coarsely ground. (optional)
2 Tbsp sunflower seeds (best if soaked for 2 - 4 hours and dehydrated)
1 Tbsp hemp seeds
1 Tbsp shredded coconut 
dash sea salt
maple syrup, honey or agave to sweeten
-Add chopped almonds, pecans, raisins, dates, blueberries or whatever fruit you enjoy.

*When I prepare my sprouted oat flour, I save whatever does not go through the sifter and use in this recipe. Otherwise, just coarsely grind sprouted oats.

Serve with fresh almond milk. Sometimes, I'll throw in a few hazelnuts and hemp seed before I blend the almond milk. YUMMMO!

Store popped amaranth and sprouted oat flour in an airtight container. I refrigerate them both for longer shelf life. I put all my nuts that I'm using in a heavy bag or between cheese cloth and use heavy mallet and smash in pieces. Store leftovers in fridge. Next time you want this yummy breakfast, all you have to do is add the almond milk. EASY!

Amaranth was a sacred crop of the Aztecs. It's seeds are packed with exceptionally high amounts of protein, vitamins, minerals, essential amino acids, carbohydrates, and more. They are low in fat and contain no cholesterol. For those allergic to wheat, Amaranth makes an excellent substitute. Amaranth also contains significant levels of vitamin B-complex, E, zinc, phosphorous, etc.

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