📝 About This Recipe
Step away from standard oats and discover the ancient, nutty charm of amaranth, a gluten-free powerhouse once revered by the Aztecs. This porridge transforms tiny, protein-rich grains into a creamy, custard-like breakfast infused with warm vanilla and a hint of sea salt. It is a sophisticated, textured alternative to traditional hot cereals, offering a delightful pop in every bite that keeps you satisfied all morning.
🥗 Ingredients
The Grains & Base
- 1 cup Amaranth grain (whole grain, uncooked)
- 2 cups Water (filtered)
- 1 cup Whole milk (or creamy oat milk for a dairy-free version)
- 1/4 teaspoon Kosher salt (to balance the sweetness)
Flavor Infusions
- 1 teaspoon Vanilla bean paste (or pure vanilla extract)
- 1/2 teaspoon Ground cinnamon (Ceylon cinnamon preferred)
- 2 tablespoons Maple syrup (Grade A dark)
- 1 tablespoon Unsalted butter (for a silky finish)
Fresh & Crunchy Toppings
- 1/4 cup Walnut halves (roughly chopped and toasted)
- 1/2 cup Fresh blueberries (rinsed and dried)
- 1 tablespoon Hemp hearts (for extra protein)
- 1 teaspoon Raw honey (for drizzling)
👨🍳 Instructions
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1
Place a medium heavy-bottomed saucepan over medium heat. To deepen the flavor, add the dry amaranth grains to the pan and toast them for 2-3 minutes, stirring constantly, until they smell nutty and a few grains begin to pop.
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2
Carefully pour the 2 cups of water and the kosher salt into the saucepan. Be cautious, as the steam will rise quickly from the hot pan.
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3
Bring the mixture to a vigorous boil, then immediately reduce the heat to low. Cover the pot with a tight-fitting lid.
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4
Simmer the amaranth for 20 minutes. At this stage, the grains should have absorbed most of the water but will still appear slightly 'beady'.
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5
Remove the lid and pour in the milk (or oat milk) and the maple syrup. Stir well to combine.
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6
Continue to cook uncovered on low heat for another 5-10 minutes, stirring frequently to prevent the bottom from scorching. The porridge is ready when it reaches a thick, creamy consistency similar to polenta.
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7
Stir in the vanilla bean paste, ground cinnamon, and the tablespoon of butter. The butter will emulsify into the porridge, giving it a luxurious mouthfeel.
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8
Taste the porridge. If you prefer it thinner, splash in a little extra milk. If you want it sweeter, add a touch more maple syrup.
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9
While the porridge rests for 2 minutes, quickly toast your walnuts in a small dry skillet over medium heat until fragrant.
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10
Ladle the warm porridge into two deep bowls.
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11
Top each bowl with the toasted walnuts, fresh blueberries, and a sprinkle of hemp hearts.
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12
Finish with a final drizzle of raw honey and a tiny pinch of cinnamon for a beautiful presentation.
💡 Chef's Tips
For a smoother texture, you can soak the amaranth overnight in the water, which also aids in digestion. Amaranth is naturally sticky; if it becomes too thick upon cooling, simply whisk in a tablespoon of hot water or milk to loosen it. Avoid over-stirring in the first 20 minutes to ensure the grains don't become gummy. Try substituting the blueberries with sliced bananas or sautéed apples for a seasonal twist. Always toast your nuts just before serving to ensure maximum crunch and flavor oils are released.
🍽️ Serving Suggestions
Pair with a hot cup of Earl Grey tea or a dark roast coffee to balance the sweetness. Serve alongside a soft-boiled egg if you desire a savory-sweet breakfast contrast. A small glass of cold-pressed orange juice adds a bright acidity that cuts through the creaminess. For a brunch spread, serve in small ramekins as a 'grain flight' alongside yogurt and fruit.