Amaranth Aztec Energy Bars

Popular along Mexico’s Pacific coast, this delicious energy bar is perfect after exercising. Rich in protein and fiber, the chewy bars are a packable afternoon snack.
By Annelise McAuliffe


Easy to make at home, these energy bars were created at the lavish Viceroy Zihuatanejo Hotel by Chef Paco Isordia. Chef Isordia created the healthy Aztec Energy Bars to reward guests who commit to working out while on vacation. Made with the ancient Mexican, gluten-free grain, Amaranth, this was once thought to be the food of the gods because of its amazing sustaining potential. Create your custom bar with a mixture of nuts, seeds, and dried fruit and reward yourself for your hard work, too.


2.0 from 2 reviews
Amaranth Aztec Energy Bars
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Popular along Mexico's Pacific coast, this delicious energy bar is perfect after exercising. Rich in protein and fiber, the chewy bars are a packable afternoon snack.
Recipe Type: Snack
Cuisine: Mexican
Serves: 3 dozen
  • 4 cups oats
  • 2 cups shredded coconut
  • 1 cup sliced almonds
  • 1 tablespoon olive oil
  • ½ cup organic honey
  • 1 ½ cups diced dried apricots (or diced dried peaches)
  • 1 cup diced candied figs
  • 1 cup dried cherries or raisins
  • 1 cup dried cranberries
  • 1 cup chopped walnuts
  • 2 cups amaranth
  • 1 cup Agave syrup
  1. Combine the oats, coconut, walnuts, amaranth, and almonds in a large bowl. Stir the olive oil and honey together in a small bowl and pour over the oat mixture. Stir with a wooden spoon until completely mixed together.
  2. Spread the mixture on an oven tray and bake, stirring occasionally with a spatula, until golden brown, about 40 minutes. Blend in the dried fruits and return to the oven for about 5 more minutes.
  3. Bring the agave syrup to a boil. Transfer the energy bar mixture to a tray basted with a little oil to prevent sticking.
  4. Add the hot syrup to the mixture and combine thoroughly with a spatula. Using a rolling pin, flatten and compact.
  5. Once hardened, transfer to a cutting board and using a sharp knife cut into bars in the shape and size you desire.

Annelise McAuliffe

Annelise McAuliffe

Mandatory family outings to the Detroit farmers' market and nightly home-cooked meals cultivated Annelise's respect and curiosity for food. A graduate of The Culinary Institute of America, she spends her free time in New York City recipe testing, eating breakfast all day, and dreaming up international culinary adventures.

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  1. I’m going to try this! What temp do you bake it at? I’m assuming you are using dry amaranth seed/grains, is that right?

  2. I tried it exactly according to recipe but it doesn’ taste right. the amaranth needs to be precooked.

  3. The amaranth needs to be popped and softened first which not disclosed in the recipe. Also the oven temperature is missing. I baked according to the recipe with the oven at 375 for 40 minutes. This recipe has potential but is poorly written and incomplete.

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