Warm breakfast bowls are on repeat in our house in the cooler months, and if you’re looking to sub in another “grain” for the traditional oats - amaranth is an excellent choice!
What IS amaranth?
Amaranth is an ancient “grain” that was used by the Aztecs, and made up a large portion of their diet! Amaranth is actually not a grain at all, but rather the seed of a cereal plant, much like quinoa! It’s high in protein, iron, and calcium and has a slightly nutty, earthy flavour like quinoa.
How to cook with amaranth?
If porridge is not your thing (I see you “textures” person <3 ), you can also pop the seeds as you would corn kernels for popcorn! Heat a large skillet and then add a couple tablespoons of uncooked amaranth seeds and shake until seeds start to pop. These are lovely soup toppers! You can also add popped amaranth to homemade granola bars or rice krispie squares!
Adding a couple scoops to soups or when you’re cooking other grains is a great option to add variety to your diet as well.
Where to buy:
If you’re wondering where you can find amaranth, it is a bit tricky to find as most grocery stores don’t carry it in the main aisles, but you can find it in the health food aisles or in health food stores. I’ve found the cheapest place to find it is actually on Amazon!
For this recipe, I do recommend soaking the amaranth the night before (or for a minimum of 8 hours) in order for the nutrients to become more available to us! You can read more about soaking nuts, seeds, and grains over here. Use a fine sieve to rinse it in the morning as amaranth is very small! If you aren’t able to soak beforehand, it’s not a problem!
Amaranth porridge simmer in creamy coconut milk, mixed with cinnamon and vanilla, and topped with sweet roasted pear, and you have yourself a PERFECT fall/winter-y breakfast for the months ahead. Happy eating!
Amaranth Porridge with Roasted Pear
Serves 2 // Vegan, Refined Sugar-Free, No Sugar Added, Gluten Free, Dairy Free
1 tsp olive oil or ghee
1/2 cup (95g) amaranth (soaked overnight preferably)
1 1/2 cups (375ml) of coconut milk (or other milk)
2 tsp cinnamon
1 tsp vanilla
Maple syrup to taste
Fresh or frozen berries
Shredded or flaked coconut
If you can, soak amaranth in water overnight for 8-12 hours
Preheat oven to 400F. Slice pears 1/2 inch thick, drizzle with olive oil or ghee and a sprinkle of cinnamon. Bake on non-stick tray for 20minutes or until tender. You can also just have some sliced fresh pear if you don’t want to turn the oven on!
While pear is baking, rinse and drain amaranth and add to a medium pot and pour in milk. Bring to a boil and then reduce to a very low simmer. Simmer for 20minutes with the lid on, stirring often to prevent it from sticking to the bottom. Add more milk if it's getting too dry. Remove from heat and stir in cinnamon, vanilla and maple syrup to taste. Let it sit for 5-10minutes with the lid on to thicken.
Scoop into bowls and top with roasted or fresh pear, toppings of choice, and more milk if desired! Enjoy!
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