By Chef Sara
Oatmeal is well and good for breakfast, but have you tried amaranth? The tiny grains look like a miniature version of quinoa and cook up into a thick, delicious breakfast porridge. Like quinoa, amaranth is gluten-free, high in protein, and rich in fiber, making it a wonderful ingredient to add to your repertoire.
Our Amaranth Breakfast Porridge features humble amaranth, blueberries for flavor and nutrition, and hemp seeds for an additional dose of plant-based protein and essential fatty acids. If you don't have hemp seeds, walnuts make a delicious topping, too.
Like most grains, amaranth can be soaked overnight to cut down on cooking time. So soak them if you like, but don't worry if you forgot: the recipe works just fine either way.
We hope you enjoy this recipe!
Amaranth Breakfast Porridge with Blueberries and Hemp Seeds
3/4 cup amaranth, soaked overnight if possible
2 cups water
1/2 teaspoon cinnamon
Pinch of salt
3/4 cup fresh or frozen blueberries
1 tablespoon coconut oil
Nondairy milk, to taste
Maple syrup, to taste
3 tablespoons hemp seeds
Rinse the amaranth in a very fine mesh strainer, and combine with the water, cinnamon, and salt in a medium saucepan. Bring to a boil, reduce the heat to low, and cover. Simmer for 20 to 25 minutes, until the grains are cooked and the porridge is thickened. (If you soaked your amaranth, it may take as little as 15 minutes to cook.)
Remove the porridge from the heat and stir in the blueberries and coconut oil. Portion into serving bowls and add nondairy milk and maple syrup to taste, then sprinkle with hemp seeds. Serve hot.