Creamy Amaranth Porridge

A few years ago I would have stared at you blankly if you asked me what amaranth was.

But lately, I’ve been experimenting with different whole grains – for both taste and nutrition – and it’s led to some delicious results!

Yesterday I cooked up some amaranth: a high-protein, gluten-free grain (seed, actually!) that was a staple food of the ancient Aztecs.

It was mushier than I expected after cooking, so instead of adding it to a salad like I had planned, it morphed into a hot cereal which we topped with berries, bananas, nuts and maple syrup. It was SO good, and a refreshing change of pace from our regular oatmeal.

Amaranth would also be perfect in recipes calling for polenta, grits, or as a healthier substitute for Cream of Wheat.

Creamy Amaranth Porridge

 

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Prep time

5 mins

Cook time

20 mins

Total time

25 mins

 

Amaranth porridge is a great high-protein breakfast with a unique taste and texture. A perfect substitute for oatmeal or Cream of Wheat!

Serves: 4 servings

Ingredients

• 1 cup amaranth
• 1 cup organic Greek yogurt
• ¼ cup maple syrup
• 1 tsp cinnamon
• Pinch of salt
• Bananas, berries or other fruit for topping
• Chopped nuts and/or coconut flakes for topping
• More maple syrup for drizzling

Instructions

1. Cook amaranth according to package directions.
2. When amaranth is cooked (about 20 minutes), remove from heat and stir in yogurt, maple syrup, cinnamon and pinch of salt.
3. Let cool slightly then serve with desired toppings.

Notes

Amaranth is a great source of protein and contains all the essential amino acids!

To make this cereal dairy-free, swap out the yogurt for ½ cup coconut milk.

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I received this Amaranth from Bob’s Red Mill as part of my partnership with Stonyfield. All thoughts and opinions are my own.