Popped Amaranth Cereal with Pistachio Cream

Since starting this blog last May, I have discovered many new ingredients as well as new ways of preparing old favorites.

toppings and cream

This weekend I decided to combine three of my favorite “new” foods to create a homemade cereal dish that is bursting with flavor and nutrition. The cereal base includes popped amaranth and buckwheat groats, and is topped with a pistachio cream.

There are many steps in the process of creating this unique breakfast dish, but it can be made ahead and all of the parts will keep in the fridge for a week or so.

After two weekends away from my kitchen, let’s just say I went a little crazy on Saturday morning, whipping up this and that!

Popped Amaranth

Popped Amaranth

The first step is to pop the amaranth. Heat a pot until water “dances” when flicked on the surface, add about 2 Tablespoons dry amaranth, cover with a lid, and shake the pot until the amaranth has popped. I made about 5 batches to get 2 cups of popped cereal.

pistachio cream

Next, prepare a batch of pistachio milk using 1 cup soaked pistachios and 2 cups of water.

Now you’re ready to assemble the cereal and the pistachio cream.

banana and cream

Pistachio Cream

Serves 1 – 2


  • 1 cup homemade pistachio milk
  • 1 small, very ripe banana
  • 1/4 cup pistachio “pulp” (leftover from making the milk)

Combine all ingredients in a blender and process until very smooth.


Amaranth and Buckwheat Cereal

Serves 1


  • 1 cup popped amaranth
  • 1/4 cup raw buckwheat groats
  • 1/2 teaspoon cardamom

Combina all ingredients in a bowl and stir to combine.


I topped my cereal with sliced banana, frozen raspberries, and coconut flakes before pouring about 1 cup of the pistachio cream on top. I love mixing things up in the mornings and starting my day with a wide variety of flavors and textures. This hearty bowl of “cereal” and “milk” certainly fit the bill.




3 thoughts on “Popped Amaranth Cereal with Pistachio Cream

  1. OH MY GOSH! I tried to pop amaranth once and totally burned it. I just failed completely. I have always wanted to be able to do it. I NEEED YOU!!! I also need you to help me make pistachio milk. Well, I might be able to figure that one out. But the amaranth? I definitely need some assistance.

    • The key is to be patient! The pot needs to be really, really hot. If you burn the first batch (like I usually do), wait a bit longer and try again. The amaranth should start to “dance” as soon as it touches the bottom of the pot. Let me know how it goes!

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