Vanilla Maple Amaranth Porridge (Printable Version)
Nutty amaranth cooked with vanilla and maple, finished with fresh fruit, nuts and seeds for a nourishing breakfast.
# What You'll Need:
→ Porridge Base
01 - 1 cup amaranth grains, rinsed and drained
02 - 2 cups unsweetened almond milk
03 - 1 cup water
04 - 1/4 teaspoon fine sea salt
05 - 1 1/2 teaspoons pure vanilla extract
06 - 2 tablespoons pure maple syrup
→ Toppings
07 - 1 ripe banana, thinly sliced
08 - 1/2 cup mixed fresh berries (strawberries, blueberries, raspberries)
09 - 2 tablespoons raw pumpkin seeds (pepitas)
10 - 2 tablespoons sliced almonds
11 - 1 tablespoon unsweetened shredded coconut (optional)
12 - Additional pure maple syrup for drizzling
# How To Make:
01 - In a medium saucepan, combine the rinsed amaranth, almond milk, water, and fine sea salt. Set over medium heat and bring to a gentle boil, stirring occasionally to prevent sticking.
02 - Once boiling, reduce heat to low and cover with a lid. Simmer for 20 to 25 minutes, stirring every few minutes, until the amaranth grains are tender and have absorbed most of the liquid. The consistency should resemble a creamy porridge.
03 - Remove the saucepan from heat. Stir in the pure vanilla extract and maple syrup until evenly distributed throughout the porridge. Cover and let stand for 2 to 3 minutes to allow the mixture to thicken.
04 - Divide the warm porridge evenly between two serving bowls. Arrange sliced banana and mixed berries over the top. Sprinkle with pumpkin seeds, sliced almonds, and shredded coconut if desired. Finish with a light drizzle of maple syrup and serve immediately.
# Expert Advice:
01 -
- Amaranth is one of those secret superfoods that cooks up creamier than oatmeal with a naturally nutty flavor that pairs beautifully with maple and vanilla.
- The whole thing comes together in one pot with zero fancy techniques, making it perfect for sleepy weekend mornings when you want something warm without any fuss.
02 -
- Amaranth has a tendency to bubble up and sputter like a tiny volcano during cooking, so keep the lid slightly ajar and stir frequently to avoid a starchy mess on your stove.
- The porridge thickens considerably as it sits, so if you are reheating leftovers, add a splash of milk and stir gently over low heat to bring it back to that perfect creamy consistency.
03 -
- Toast the amaranth dry in the saucepan for two minutes before adding liquids and you will unlock a deeper, almost popcorn like flavor that transforms the whole bowl.
- Letting the finished porridge rest covered for those extra few minutes is not optional, as that is when the starches settle into true creaminess rather than just being soft and wet.