Special weekend breakfast - amaranth oats!
2:2:2:1 ratio of soy milk, water, oats, amaranth
Toast the oats and amaranth over medium heat, add the liquid in increments, stirring each time like risotto until the oats and amaranth have softened. Mix in chopped dates, cinnamon, and a pinch of salt. Serve with sliced banana, toasted coconut and pecans, and a drizzle of soy milk