These little bars are a nice pick me up after a workout or when you need a little snack to tie you over till dinner. It has 25 net carbs per large cut square. Popping the Amaranth is super easy. Pop 1 tablespoon at a time in a very hot pan. It only take 3-5 seconds to pop so keep an eye on it so it will not burn. If you like quinoa or mullet feel free to substitute 1/2 the amaranth with them. Mullet is a little tricky to pop but will give a nice texture.

For a little variety add different dried fruits and nuts or seeds. Enjoy!

Amaranth Blueberry Pecan Snack Bars Recipe

By kimmy Published: April 7, 2014

  • Yield: 16 squares
  • Prep: 15 mins
  • Cook: 7 mins
  • Ready In: 22 mins

Calories: 210 | Fat: 9.6g | Protein: 4.2g | Carbs: 29.5g | Fibre: 4.5g | WW Points: 6



  1. Grease an 8 inch square cake pan and line it with parchment. Also line a rimmed baking sheet with parchment.
  2. Preheat oven to 350 and evenly spread oats, pecans and chia seeds on prepared baking sheet. Toast in oven for 5-6 minutes or until fragrant. Cool slightly.
  3. In a large bowl, combine amaranth puffs and dried blueberries and nutritional yeast flakes. Add mixture of toasted oats, pecans and chia seeds. Stir and set aside.
  4. In a medium saucepan combine brown sugar, agave, maple syrup, vegan butter and salt. Bring to boil and reduce to a simmer. Cook until butter is melted and sugar is dissolved completely, about 4-3 minutes. Remove from heat and stir in vanilla, cinnamon and nutmeg.
  5. Pour syrup mixture over puff mixture. Stir until blended. Press into pan with a spatula. Place an additional piece of parchment over top and press firmly using hands.
  6. Chill the pan for 2 hours then lift and remove from pan and cut into 16 squares. Best served cold.
  7. Keep bars refrigerated. Seperate by wax paper or parchment in a container for up to 10 days.