📝 About This Recipe
Discover the ancient power of amaranth, a tiny grain once revered by the Aztecs for its incredible nutritional profile and unique, nutty flavor. This porridge transforms these protein-packed seeds into a creamy, comforting breakfast that features a delightful 'popping' texture reminiscent of caviar. Infused with warm cinnamon and topped with a buttery apple compote, it is a sophisticated, plant-based alternative to traditional oatmeal that keeps you energized all morning.
🥗 Ingredients
The Porridge Base
- 1 cup Amaranth grain (rinsed thoroughly in a fine-mesh sieve)
- 1.5 cups Water (filtered)
- 1.5 cups Unsweetened almond milk (or any plant-based milk of choice)
- 1/4 teaspoon Sea salt (to enhance the nutty notes)
- 1/2 teaspoon Cinnamon (ground)
- 1 teaspoon Pure vanilla extract (added at the end for aroma)
- 2 tablespoons Maple syrup (adjust to preferred sweetness)
Spiced Apple Compote
- 1 large Honeycrisp or Gala apple (cored and diced into 1/2 inch cubes)
- 1 tablespoon Coconut oil (for sautéing)
- 1 pinch Ground nutmeg (freshly grated if possible)
- 1 teaspoon Lemon juice (to prevent browning and add brightness)
For Garnish
- 1/4 cup Walnuts (roughly chopped and lightly toasted)
- 1 tablespoon Hemp seeds (for extra protein and crunch)
- 1/4 cup Fresh blueberries (optional)
👨🍳 Instructions
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1
Place the rinsed amaranth in a dry medium-sized saucepan over medium heat for 2 minutes, stirring constantly, to lightly toast the grains until they smell nutty.
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2
Carefully pour in the water, almond milk, and sea salt. Be cautious as the steam may rise quickly from the hot pan.
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3
Bring the mixture to a gentle boil, then immediately reduce the heat to low and cover the pot with a tight-fitting lid.
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4
Simmer the amaranth for 20-25 minutes. Do not open the lid too often, but give it a quick stir every 10 minutes to ensure the bottom doesn't scorch.
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5
While the porridge simmers, prepare the compote by heating coconut oil in a small skillet over medium heat.
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6
Add the diced apples, cinnamon, nutmeg, and lemon juice to the skillet. Sauté for 6-8 minutes until the apples are tender and slightly caramelized.
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7
Remove the apple compote from the heat and set aside.
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8
Once the amaranth has absorbed most of the liquid and reached a creamy, porridge-like consistency, remove the saucepan from the heat.
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9
Stir in the vanilla extract, maple syrup, and ground cinnamon into the porridge until well combined.
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10
Let the porridge sit covered for 2-3 minutes; this allows the grains to finish softening and the flavors to meld.
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11
If the porridge is too thick, stir in an extra splash of almond milk to reach your desired texture.
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12
Divide the warm porridge into two bowls. Top each with a generous spoonful of the apple compote, toasted walnuts, and a sprinkle of hemp seeds.
💡 Chef's Tips
Always use a fine-mesh strainer to rinse amaranth, as the grains are tiny and will fall through a standard colander. Toasting the dry grain for just two minutes before adding liquid unlocks a deep, roasted flavor that balances its natural earthiness. If you prefer a smoother texture, you can blend half of the cooked porridge and stir it back into the rest. Amaranth continues to absorb liquid as it cools, so if you are making this for meal prep, add a bit of extra milk when reheating. For a savory twist, omit the sugar and fruit and top with a soft-boiled egg, avocado, and red pepper flakes.
🍽️ Serving Suggestions
Pair with a hot cup of Earl Grey tea or a creamy Matcha latte for a balanced morning ritual. Serve alongside a small bowl of citrus segments (orange and grapefruit) to provide a bright acid contrast to the creamy grain. Add a dollop of thick Greek yogurt or coconut cream on top for added richness. Drizzle with a teaspoon of almond butter or tahini just before serving for extra healthy fats and depth.