Amaranth porridge

Filling, nutritious, and not too sweet. Serves up to 3.


  • 2/3 c amaranth seeds
  • 2 1/2 c water
  • 1/4 cup raisins
  • 1/4 cup coconut flakes
  • 1/4 cup sunflower seeds
  • 1/2 tbs local honey
  • 1/4 cup cacao nibs
  • Optional 1/4 cup nut milk

Boil 2 1/2 cups of water with the amaranth, coconut flakes, and cinnamon. Cook it for about 15-20 minutes on medium heat, and stir occasionally. Check the consistency after a while. The amaranth will have expanded in size, will look transparent, and will no longer taste “gritty”. Stirring will feel smooth, like oatmeal. If it feels heavy, add a bit more water to get the consistency you like, and cook it for 5-8 min more.

You can cook on low heat but it will take much longer (up to 40 min)

When done, add all the other ingredients, stir it well, and let it all sit together and mingle for a few minutes. Just before serving, stir in a bit of nut milk.

I find that boiling the raisins makes the breakfast too sweet, but adding them at the end gives a nice texture.

Creative Commons License
Amaranth Porridge by mehron is licensed under a Creative Commons Attribution-ShareAlike 4.0 International

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