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Warm Maple Amaranth Porridge

Who needs to add a little cozy to their mornings? We definitely do! This Warm Maple Amaranth Porridge is going to bring you that little piece of happiness that you need each morning. 

Warm Maple Amaranth Porridge

Have any of you used amaranth before? Amaranth is actually a seed from the amaranth plant. It offers a great, gluten-free alternative for those of you with gluten allergies or sensitivities. Amaranth is packed with a range of vitamins and minerals. It contains vitamin B6, folate, and calcium. It’s also an excellent source of iron, magnesium, phosphorous, manganese, and selenium. HELLO POWERHOUSE. Amaranth alone is reason enough to get up in the morning! 

Warm Maple Amaranth Porridge

We’ll be topping our porridge with one of my favorite foods…figs! Figs are fruits that are deliciously sweet and tart. Often people are puzzled when it comes figs. What do they look like? How do I eat it? How do I know when it is ripe and ready? You can eat figs as a raw, fresh fruit or dried. Fresh ripe figs will be slightly soft to the touch. When you’re ready to eat, just wash the fruit, cut in half, and eat up. For a full step-by-step guide to figs check out this article here

Warm Maple Amaranth Porridge

Now, let’s get cooking! In a medium pot, bring the water to a boil and add the amaranth. Cook over low heat, with the lid on, for 20 minutes or until most of the water has been absorbed. While the amaranth is cooking, make sure to stir occasionally. Once done, remove from the stove, and add the almond milk, maple syrup, vanilla, cinnamon, and coconut oil to the pot. Stir in well and then serve into bowls. Top with any of the suggested toppings below or your favorite fruits, nuts, and/or seeds! If you’re eating alone, store the leftovers in the fridge for up to a week. When it’s time to reheat, add some additional almond milk and mix it in so the porridge isn’t too thick. Enjoy!

Alright, so what do we think of our Warm Maple Amaranth Porridge? Have you ever had amaranth for breakfast? Let us know what you think in the comments below!

Warm Maple Amaranth PorridgeWarm Maple Amaranth Porridge

Warm Maple Spiced Amaranth Porridge
Serves 3
Print
Ingredients
  1. 3 cups water
  2. 1 cup amaranth
  3. 3/4 cups unsweetened almond milk
  4. 1 1/2 tablespoons maple syrup
  5. 1/4 teaspoon vanilla extract
  6. 1/2 teaspoon ground cinnamon
  7. 2 teaspoons coconut oil
Suggested Toppings
  1. Figs, blueberries, slivered almonds, pumpkin seeds, dried cranberries
Instructions
  1. In a medium pot, bring the water to a boil and add the amaranth
  2. Cook over low heat, with the lid on, for 20 minutes or until most of the water has been absorbed
  3. While the amaranth is cooking, make sure to stir occasionally
  4. Once done, remove from the stove, and add the almond milk, maple syrup, vanilla, cinnamon, and coconut oil to the pot
  5. Stir in well, and then serve into bowls
  6. Top with any of the suggested toppings or your favorite fruits, nuts, and/or seeds!
  7. If you're eating alone, store the leftovers in the fridge for up to a week. When it's time to reheat, add some additional almond milk and mix it in so the porridge isn't so thick. Enjoy!
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7 Comments on Warm Maple Amaranth Porridge

  1. Margaret
    May 12, 2017 at 6:51 pm (6 months ago)

    What!!! I’ll have to try this out with the amaranth I’m growing this year. Look like a power house breakfast.

    Reply
    • Wendy
      Wendy
      May 15, 2017 at 2:22 pm (6 months ago)

      Omg you’re growing amaranth?! How cool is that!

      Reply
    • BeaJae
      May 15, 2017 at 4:35 pm (6 months ago)

      Yes, cool indeed!

      Reply
  2. BeaJae
    May 12, 2017 at 9:13 pm (6 months ago)

    Yes, I’ve had amaranth for breakfast, and it’s devine! Thanks for sharing.

    Reply
    • Wendy
      Wendy
      May 15, 2017 at 2:21 pm (6 months ago)

      You’re welcome! I’m totally hooked. Looking forward to developing more recipes with it

      Reply
  3. Ann Marie
    July 26, 2017 at 6:11 pm (4 months ago)

    just stumbled onto your page, listened to the podcast with Sharon Palmer. as an RD I’m always in search of reliable blogs and websites. quick question, why the coconut oil in this recipe? I encourage patients to stay away from coconut oil of course d/t it’s high saturated fat content.(replacement for butter?) also, did you know you can “pop” amaranth? I have a cereal bar recipe that has popped amaranth in it, very fun, tiny little white puffs, my kids think its great!

    Reply
    • Wendy
      Wendy
      July 27, 2017 at 2:48 am (4 months ago)

      Ohhhhh I’ve never popped amaranth! Funnn. So with coconut oil, it has great flavor, and we do recommend practicing portion control just like we would with any other fats. Based on the research, I don’t believe saturated fat (especially plant-based saturated fats) are the culprits in heart disease. Enjoying coconut oil within the context of a varied plant-based diet is totally fine, and there’s also pretty compelling research favoring coconut oil’s health benefits. A lot of our patients have interpreted this as let’s have a coconut oil party hahahaha but that’s where we take the opportunity to educate on how to incorporate coconut oil in a balanced and portioned way. Hope that makes sense!

      Reply

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