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Easy, nutritious & delicious 2-ingredient vegan amaranth porridge. Smooth &creamy, it is gluten-free, oil-free & high in protein.
My husband considers it nutty, but despite the summer heat, I still find ipleasure in a steaming bowl of soup for lunch. I certainly have plenty of days when only popsicles and salads will suffice. But a hot meal, no matter how hot the day, typically satisfies me more than any cold dish can.
The same holds true for breakfast.
I have not been keen on many of my usual breakfast options lately (such as smoothies and chickpea flour scrambles), but I have been eating many a bowl of porridge to power my mornings. Oatmeal is always a top pick, but I decided to go extra-creamy today with a bowl of high-protein, creamy amaranth porridge.
Recipe Benefits
- Made with 2 ingredients (plus water & options)
- Vegan (egg-free, dairy-free)
- Gluten-free
- Oil-free
- High in protein (7 grams per serving)
- Quick and easy to make
Ingredients
The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
- Amaranth (uncooked)
- Nondairy milk of choice (or dairy milk, as needed/desired)
- Optional salt
- Optional pinch of spice (e.g., ground ginger, cardamom or allspice)
- Optional toppings of choice (I added a drizzle of maple syrup, strawberries and fresh mint)
What is Amaranth?
Amaranth is a teeny-tiny ancient grain (or, more precisely, a pseudocereal) that is native to Peru. It was a major food crop of the Aztecs and is loaded with calcium, magnesium, iron, phosphorus, potassium and B vitamins. It shares many of the same features of quinoa, most notably that it is also considered a complete plant protein, boasting all of the essential amino acids.
Amaranth is particularly abundant in lysine, an essential amino acid missing from most grains.
Further, amaranth is a rich source of essential fatty acids, including the heart-healthy oleic acid normally associated with olive oil. Amaranth is particularly beneficial for those following a vegetarian or vegan diet, thanks to its high levels of iron.
A pretty great start to the day, yes? I love amaranth more every time I eat it.
How to Make Amaranth Porridge
Note that the complete directions are also in the recipe card below.
- In a small saucepan, over medium heat, toast amaranth, stirring, for 2 to 3 minutes or until fragrant.
- Stir in 1 cup (237 mL) of the milk, all of the water. optional salt, and optional spice.
- Bring to a boil. Reduce heat to low, cover and simmer, stirring occasionally, for 15 to 20 minutes or until liquid is mostly absorbed.
- Divide porridge between two bowls. Drizzle with the remaining milk and top with a toppings, as desired. Strawberries and mint are a current favorite for me.
Oh. My. Goodness. Heavenly. I am already planning repeat bowls for tomorrow and beyond. Enjoy!
Related Recipes
2-Ingredient Vegan Amaranth Porridge (GF, High Protein)
Ingredients
- 1/2 cup 100 g amaranth
- 1 and 1/4 cups, 296 mL nondairy milk (e.g,, oat, soy, almond), divided
- 1 and 1/4 cups, 296 mL water
- Optional: 1/8 teaspoon salt
- Optional: generous pinch of ginger, cardamom or allspice
- Topping ideas: diced fresh fruit or berries, toasted nuts or seeds, toasted coconut fresh mint, coconut sugar or maple syrup)
Instructions
- In a small saucepan, over medium heat, toast amaranth, stirring, for 2 to 3 minutes or until fragrant.
- Stir in 1 cup (237 mL) of the milk, all of the water. optional salt, and optional spice.
- Bring to a boil. Reduce heat to low, cover and simmer, stirring occasionally, for 15 to 20 minutes or until liquid is mostly absorbed.
- Divide porridge between two bowls. Drizzle with the remaining milk. Top with desried toppings, as desired.
Wow – this is delicious! I absolutely love this recipe and am enjoying a bowl as I type this. Thank you for sharing it. The kitchen smells heavenly now. What a terrific way to start a crisp, New England morning before I head out for my trail run. Will definitely be making this again! I used chocolate mint from my container garden…
I am thrilled that you love it, too, Diane! 🙂