Chef Linda
Linda Soper-Kolton, Chef, came to the Sanctuary as a guest chef to share her love of compassionate cooking in our then-fledgling culinary program. Lured by the magic of the Sanctuary, her love of animals and the urgency of our mission, Linda stayed on to lead and grow the culinary program, inspiring and educating with love, patience, and delicious food.
View Recipes
Chef Sara
Sara Boan, Chef, joined the Sanctuary staff in 2016 and has been developing recipes and sharing her passion for vegan cooking ever since. She teaches award-winning year-round vegan cooking classes at The Homestead and leads food demos for weekend tour visitors in the spring, summer and fall. When she’s not teaching, Sara is most likely spending time with her partner, snuggling with her rescued kitties or enjoying a cup of freshly brewed oolong tea.
View Recipes

Blog Image

Amaranth Breakfast Porridge with Blueberries and Hemp Seeds

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.

Amaranth Porridge with Blueberries and Hemp Seeds

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!

Ingredients

 ¾ cup amaranth, soaked overnight if possible
 2 cups water
 ½ teaspoon cinnamon
Pinch of salt
 ¾ cup fresh or frozen blueberries
 1 tablespoon coconut oil
 Nondairy milk, to taste
 Maple syrup, to taste
 3 tablespoons hemp seeds

Directions

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.

Amaranth Breakfast Porridge with Blueberries and Hemp Seeds

Amaranth Breakfast Porridge with Blueberries and Hemp Seeds

DifficultySuper EasyCook Time25 mins
YIELDS
2 generous servings

INGREDIENTS

 ¾ cup amaranth, soaked overnight if possible
 2 cups water
 ½ teaspoon cinnamon
Pinch of salt
 ¾ cup fresh or frozen blueberries
 1 tablespoon coconut oil
 Nondairy milk, to taste
 Maple syrup, to taste
 3 tablespoons hemp seeds

DIRECTIONS

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.

TweetSaveSave to BigOven

Leave a comment

Your email address will not be published. Required fields are marked *