In fact I eat overnight oats pretty much every day of the week. But on weekends (and the occasional weekday) I like to shake things up.
And while I usually make pancakes, a baked french toast, or an egg dish, sometimes you just want a bowl of something warm to curl up on the couch with. Enter amaranth porridge.
Growing up, I ate a lot of porridge: oatmeal, cream of wheat, malt o-meal, and Smørgrøt (a Norwegian porridge).
Which means I have a lot to compare this recipe to. While it’s different from all of these, it most-closely resembles cream of wheat as the amaranth “grains” are super small and the mixture is creamier than oatmeal.
Why you’ll love this recipe
Free of common allergens as it’s gluten-free, soy-free, dairy-free, nut-free, and vegan.
Made with just 6 ingredients.
Creamier than oats, but just as filling.
Brightened up with frozen sweet cherries.
Can be as sweet as you’d like.
What does amaranth taste like?
If you’ve never had amaranth before, you may be wondering: what does amaranth taste like? I find it has an earthy, nutty flavor that’s similar to wheat berries or brown rice. I personally don’t find it as sweet as oats.
Is amaranth healthier than oats?
Nutritionally, amaranth and oats have a lot in common as they’re both high in fiber (4-5 grams per 1 cup cooked), and a good source of essential vitamins and minerals such as manganese, magnesium, iron, zinc, and selenium.
But where amaranth shines is in its protein content. Like quinoa, amaranth is one of the few plant-based sources of complete protein (a.k.a it contains all 9 essential amino acids).
Just 1 cup of cooked amaranth has 9 grams of protein (compared to about 5 grams in 1 cup of cooked oatmeal).
Ingredients Used to Make Healthy Amaranth Porridge
Amaranth: Most large grocery stores sell amaranth (Bob’s Red Mill is one brand that sells it). However, I prefer to buy a bigger bag online instead.
Oat milk: Any milk alternative will work, just make sure to use an unsweetened variety.
Salt: Just a pinch will help round out the nuttiness of the amaranth.
Almond extract:Almond extract adds a subtle warmth to breakfast dishes. If you don’t have it, you can use vanilla extract instead.
Sweet cherries: Frozen cherries are easiest as they’re already pitted and they break down quickly. However, if it’s cherry season, go ahead and use fresh ones – just make sure to remove their pits first.
Maple syrup: I love the flavor of maple with amaranth, it’s just so cozy! But you can also use local honey.
Vanilla bean (optional): To make this healthy breakfast porridge a little more special, I like to add ½ a vanilla bean to the cherry topping. You can also use vanilla bean paste or powder. Or simply skip it altogether.
How to Make Amaranth Porridge
Boil amaranth with water, oat milk and salt. Once boiling, cover the pot and reduce the heat to low. Let it simmer for 15 – 25 minutes (depending on whether or not you soaked the amaranth overnight).
Once amaranth is cooked, remove from heat but keep it covered. Letting it sit for 5-10 minutes is the key to thick, fluffy porridge.
While amaranth is resting, make your cherry topping either on the stove or in the microwave.
Just before serving, stir almond extract into amaranth porridge, then divide everything between two bowls. Option to add additional milk for a creamier consistency.
Tips for making this recipe
Soaking the amaranth overnight will cut cooking time in half. Simply place amaranth in a bowl and add enough water to cover the grains by an inch. Cover the bowl and let it sit out on the counter or in the fridge overnight. In the morning, drain any remaining liquid.
Make sure to reduce your heat all the way down to low for the best consistency.
Don’t limit yourself to cherries. Depending on what’s in season, you can swap out the cherries with blueberries, strawberries, or even peaches.
If you tried this healthy amaranth porridge or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!
Soak amaranth overnight (optional, but will cut down on cooking time). Drain any remaining liquid in the morning.
Place amaranth, water, oat milk, and salt in a small saucepan and bring to a boil over high heat. Reduce heat to low and cover. Let simmer for 15 minutes (if soaked overnighor 25 minutes (if not soaked), or until almost all the liquid has been absorbed.
Remove from heat and keep covered for 5-10 minutes to let the amaranth thicken up.
While amaranth is resting, place cherries and maple syrup in a small saucepan and heat over medium-high heat. Cook for 5-10 minutes, or until hot and bubbling. You can also microwave the cherries for 30 seconds at a time until hot, then stir in the maple syrup. Either way, once cherries are cooked, add vanilla bean if using.
Stir almond extract into amaranth and divide cooked amaranth between two bowls. Top with cherry topping and additional oat milk if desired. Enjoy immediately.
Nutrition for 1/2 of recipe: 287 calories, 4 grams fat (1 gram saturated fat), 360 mg sodium, 56 grams carbs, 5 grams fiber, 15 grams sugar, 8 grams protein
I’m Kelli MS, RD, and my mission is to prove that eating healthier doesn’t have to be complicated or restrictive. Follow along to learn more about food and cooking, with an emphasis on breakfast and sweet treats!
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