Amaranth Breakfast Porridge (Vegan, GF)

Amaranth Breakfast Porridge (Vegan, GF)

Prep time: 
5 minutes

Cooking time: 
40 minutes

4 people


1 cup amaranth, soaked (1-8 hours or overnight), washed and drained

1 cup almond milk (or milk of your choice)

2 cups water

Handful berries (I used blueberries, raspberries and chopped strawberries)

2 Tablespoons walnuts, chopped

1 teaspoon cinnamon

1 teaspoon honey or maple syrup (optional)


Pour the amaranth, milk and water into a pot and bring to a boil.

Cover and simmer for 30-40 minutes (until all water is absorbed).

Drop berries and walnuts into a bowl.

When ready, scoop half to one cup of cooked amaranth into bowl. Stir until berries and walnuts are mixed in.

Sprinkle with cinnamon. Use honey or maple syrup if desired. (It was sweet enough for me without these.)


To reheat leftovers another morning, I scoop one cup cooked quinoa into a pot and add about a tablespoon or two of almond milk to remoisten. Then I simmer on low heat until it’s warm again. Very quick!

For more details and photos, click here.

Alicia Howe


Posted on

September 24, 2015