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Easy Amaranth Porridge {gluten-free, high-protein, vegan}

VGFHP

Easy, nutritious, and delicious porridge made with the ancient grain amaranth. It is high in protein and fiber and naturally gluten-free.

My husband thinks that I am nutty, but despite the summer heat, I still find immense satisfaction in a steaming bowl of soup for lunch. Feel free to agree with him, 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 eggs for breakfast lately, 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 amaranth porridge.

I love amaranth more every time I eat it. A cousin to quinoa, the tiny grain is loaded with calcium, magnesium, iron, phosphorus, potassium and B vitamins.

amaranth porridge 2

It is also high in protein and abundant in lysine, an essential amino acid missing from most grains. Further, unlike many other grains, 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 gave today’s bowl a summery spin with some coconut milk, strawberries and fresh mint from the garden.

amaranth porridge 3

Oh. My. Goodness. Heavenly. I am already planning repeat bowls for tomorrow and beyond.

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Amaranth Porridge with Strawberries, Mint & Coconut Milk


  • Author: Camilla
  • Prep Time: 5 mins
  • Cook Time: 23 mins
  • Total Time: 28 mins
  • Yield: 2 servings 1x

Ingredients

Scale
  • 1/2 cup amaranth
  • 1/8 teaspoon fine sea salt
  • 11/4 cups lite or regular coconut milk (not coconut milk beverage)
  • 11/4 cups water
  • 11/2 cups diced fresh strawberries
  • 2 tablespoons thinly sliced fresh mint
  • Optional: Sweetener of choice (e.g., honey, maple syrup, stevia, natural cane sugar)

Instructions

  1. In a small saucepan, over medium heat, toast amaranth, stirring, for 2 to 3 minutes or until fragrant.
  2. Add salt, 1 cup (250 mL) of the coconut milk, and water; bring to a boil. Reduce heat to low, cover and simmer, stirring occasionally, for 15 to 20 minutes or until liquid is absorbed. Serve in two bowls, drizzled with the remaining coconut milk, topped with strawberries, mint, and (optional) sweetener.

Nutrition

  • Serving Size: 2
  • Calories: 273
  • Sugar: 4.5 g
  • Sodium: 159 mg
  • Fat: 9.3 g
  • Saturated Fat: 6.6 g
  • Carbohydrates: 42.5 g
  • Fiber: 8.8 g
  • Protein: 9.2 g
  • Cholesterol: 0 mg

 

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Diane Giombetti Clue

Sunday 4th of October 2015

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...

Camilla

Thursday 12th of November 2015

I am thrilled that you love it, too, Diane! :)

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