Fall

Amaranth Breakfast Porridge

Photo by denise | {wholly rooted}
Author Notes

This is a nutritious warm breakfast - a great GF alternative to creamy hot cereal. This version is dairy-free! —denise | {wholly rooted}

  • Serves 2
Ingredients
  • 1 cup amaranth grains, soaked overnight
  • 2 cups water
  • pinch sea salt
  • 1 teaspoon vanilla extract or 1/2 vanilla bean, scraped
  • 1/4 teaspoon ground cinnamon
  • pinch cloves
  • pinch ground nutmeg
  • 2 cups coconut milk
  • 1/2 cup fresh fruit (blueberries, sliced strawberries or bananas, etc.)
  • maple syrup to taste
In This Recipe
Directions
  1. Soak the amaranth grains in 2 cups of water overnight. In the morning, drain and rinse in a fine strainer.
  2. Combine rinsed amaranth with the 2 cups of coconut milk and a pinch of sea salt in a pot.
  3. Bring to a boil, reduce heat, and simmer on low for 10-15 minutes with the lid on. Peek in to stir every few minutes.
  4. Add the vanilla, cinnamon, nutmeg, and cloves and stir.
  5. Remove from heat and let sit for 10-15 minutes with the lid on.
  6. Spoon into bowls, add any fresh fruit you like on top, and drizzle with maple syrup to taste. Serve warm!
  7. Mix it up: Try sprinkling toasted coconut on top with warm banana slices and maple syrup! Pick your favorite combination.

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