“Cinnamon Toast” Amaranth Quinoa Protein Power Cereal

I made up a version of this cereal on a weekend trip with my girlfriends this summer. It was a hit with them, and reminiscing about good times last week, I realized I should share it with YU—just amped up with amaranth, raw pecans and dried organic cherries this time. This cereal tastes a lot like buttery cinnamon toast, which reminds me of my grandmother, which is why I chose her vintage bowl for this shot. Now, if only I could find the fun green cinnamon/sugar shakers that she used to have around for us…

Quinoa is a complete protein staple in my kitchen since it can be used in so many different ways (savory and sweet), it is easy to prepare and it can be found inexpensively in the bulk section at my grocery store. Amaranth is another protein-packed favorite of mine, and on days when I eat at least one of these ancient supergrains, my workouts are incredible and my recovery is quick. Give it a try!

Makes: approx. 2-4 servings | Preparation Time: 25mins


Large pot with a lid

2/3 to 1 cup quinoa, soaked
(read about why you should soak quinoa. I usually soak a bowl before bed and they’re ready in the a.m.)
1/3 cup amaranth
2 cups pure water
1 dash pink Himalayan or Celtic sea salt
2 tbsp cold-pressed virgin coconut oil
1 tsp ground cinnamon
2 tbsp organic maple syrup (grade B is most nutritious)

1-2 tsp organic organic sucanat
Handful dried organic cherries
Handful organic raw pecans, soaked and dehydrated
Store-bought or raw coconut milk

Let’s Get Started:
Bring water, amaranth and quinoa to a boil.

Cover, reduce heat and simmer for 10-20 minutes (soaked quinoa takes less time to cook than unsoaked) until all water is absorbed. Try to only peek once at the 10 minute mark, the steam is important part of cooking and you want to keep the temp as consistent as possible while you cook. This is why I like a glass lid—so you can see what’s cookin’. Once all water is absorbed, turn off heat and let sit for 2-5 minutes, then fluff with a fork.

Stir in maple syrup, dash salt and coconut oil. If you’d like, add the pecans, cherries and/or sucanat. I like to eat this cereal without milk, but it tastes delicious with coconut milk if you’d like to try it that way.

Cereal keeps for up to one week in an airtight glass jar in the fridge.

1. You can use the quinoa soak water for cleaning. It is full of saponin, which is a natural soap/surfectant!
2. If you soak quinoa overnight and don’t get to making the cereal for any reason just drain, rinse, cover with a paper towel or cheesecloth and let them sprout a day. They only get more nutritious as you sprout them.
3. Try chopped banana instead of cherries.
4. Sweeten with Homemade Date Puree instead of maple syrup
5. Sprinkle ground flax seed and/or hemp seed into your cereal for more protein and omegas.


Read the comments or add yours.

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  1. ohhhhh goodness. that cereal looks terrific. I was wondering what the heck to do with some dried cherries i had…this is perfect! thank you!

  2. mmmmmm maple syrup and coconut oil= match made in heaven! Will have to try this!! I have wanted to try sweet quinoa for some time now…I’ve only made savory so far 🙂


  3. Super! I need more breakfast ideas and inspiration. THANK YOU! Great post.

  4. Kaylee

    Just made this cereal–it’s absolutely amazing! I’ve never used amaranth before, and I am now in love. Thanks for a great recipe!

  5. Sarah

    We finally tried this- but the taste of the coconut oil was overwhelming. Will it hurt the recipe to use less or should I use something else? Or could it be an issue with the brand of oil? I can tell that the overall recipe is great so I want to keep making it!

    • Hi there Sarah,
      Not sure what brand you were using, I use Nutiva which is very buttery tasting—not overly coconut-y. It won’t hurt the recipe at all if you use less or none at all. Definitely play around with it and make it yours. Share with us what you discover though!

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