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Oatmeal and Amaranth Snack Cake

Oatmeal and Amaranth Snack Cake | Food and Nutrition Magazine

Article author photo. Sara Haas, RDN, LDN This featured post is by Sara Haas, RDN, LDN. You can follow this blogger @cookinRD.

“Not a granola bar and not really a cake, this snack is a hearty, satisfying treat for kids and adults alike.”

It’s tough to keep coming up with new snack ideas. A handful of nuts or trail mix is a great choice, but sometimes that gets boring. This oatmeal and amaranth snack cake is the perfect solution to repetitive, tired-out snacks. It’s a simple and practical recipe that can be made for a pre-game snack or for a 4:00 snack break at your desk! It’ll fill you up and fuel you up in a healthy, nutritious way.

 This snack cake is an ideal blend of carbohydrate, fat and protein, which means that each serving is satisfying enough to tide you over until your next meal. I purposely packed the snack cake full of whole grains like oats and amaranth, which add not only nutrition, but also texture. Then to up the protein (and satisfaction) factor, I added sliced almonds and almond butter. For a touch of sweetness, I added honey and dried apricots.

 Need another reason to give this recipe a try? It’s easy, fast and requires very little time in the kitchen. The batter comes together quickly and the cake only needs a brief twenty-minute trip in the oven.

 Give your usual snacks a rest and try this oatmeal and amaranth snack cake.

Food Safety Tip: Planning on taking these snack cakes on the road or eating them at your desk? Good idea, but don’t forget about food safety! Wash your hands with soap and water before taking a bite and if a sink and soap aren’t available, use a moist towelette or hand sanitizer. 

Oatmeal and Amaranth Snack Cake

Recipe by Sara Haas, RDN, LDN


  • 1 1/2 cups rolled oats
  • 1/4 cup amaranth
  • 1/4 cup whole-wheat flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 2 large eggs
  • 1/4 cup almond butter
  • 1/4 cup honey
  • 1 teaspoon vanilla extract
  • 1 cup milk
  • 1/4 cup melted butter, cooled
  • 1/2 cup dried apricots, chopped


  1. Preheat the oven to 350°F. Coat an 8x8x2-inch pan with non-stick cooking spray and line with a piece of parchment paper (the edges will hang over the sides, that's OK).
  2. In a large mixing bowl combine the oats, amaranth, whole-wheat flour, baking powder, salt, almonds and cinnamon.
  3. In a separate bowl, whisk together the egg, almond butter, honey, vanilla extract, milk and butter.
  4. Pour the egg mixture into the oat mixture and stir to combine. Stir in the apricots.
  5. Transfer the dough to the prepared pan and bake for 20 minutes.
  6. Slice cake and serve.

Sara Haas, RDN, LDN, is a Chicago-based dietitian and chef. She currently works with Roche Dietitians as well as Centered Chef, is a Food & Nutrition contributing editor, Academy of Nutrition and Dietetics spokesperson, and is also the voice of The Eating Right Minute, a public service announcement of the Academy that airs daily on WBBM Newsradio, 780 and 105.9 FM. Find her helpful lifestyle tips on Twitter

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