Vanilla Cardamom Amaranth Porridge (Printable Version)
Creamy amaranth porridge scented with vanilla and cardamom, topped with berries, banana and toasted nuts.
# What You'll Need:
→ Grains
01 - 1/2 cup amaranth, rinsed
→ Liquid
02 - 1 1/2 cups unsweetened almond milk, or milk of choice
03 - 1/2 cup water
→ Sweetener and Flavor
04 - 1 1/2 tablespoons maple syrup, or honey
05 - 1/2 teaspoon pure vanilla extract
06 - 1/4 teaspoon ground cardamom
07 - Pinch fine sea salt
→ Toppings
08 - 1/2 cup fresh berries, such as blueberries, strawberries, or raspberries
09 - 1 small banana, sliced
10 - 2 tablespoons chopped toasted nuts, such as almonds, pistachios, or pecans
11 - 1 tablespoon unsweetened shredded coconut, optional
12 - Extra maple syrup for drizzling, optional
# How To Make:
01 - In a medium saucepan, add rinsed amaranth, almond milk, water, maple syrup, vanilla extract, ground cardamom, and fine sea salt. Stir thoroughly to combine.
02 - Place the saucepan over medium heat and bring mixture to a gentle boil. Reduce heat to low, cover, and simmer for 20 to 25 minutes, stirring occasionally, until the amaranth is tender and the mixture reaches a creamy consistency. Add a splash of milk if needed.
03 - Remove saucepan from heat and allow to rest, covered, for 2 minutes to thicken further.
04 - Divide warm porridge evenly between serving bowls.
05 - Top each bowl with fresh berries, banana slices, chopped nuts, and shredded coconut. Drizzle with additional maple syrup if desired and serve immediately.
# Expert Advice:
01 -
- You can riff endlessly with whatever fruit or nuts you find hiding in the fridge.
- It somehow tastes fancier than it looks, but takes less than half an hour from start to finish.
02 -
- Walking away from the pan for too long leads to amaranth sticking and scorching on the bottom—it cooks fast, so stay close.
- Letting the porridge sit covered for a full two minutes gives it that dreamy, just-thick-enough consistency that changes everything.
03 -
- Resist the urge to crank up the heat—gentle simmering gives you the creamiest porridge.
- Cardamom is bold, so start with a scant 1/4 teaspoon and add more only after tasting.