Amaranth Porridge

Amaranth Porridge

Porridge can be made from so many ground grains and starchy plants, like oats, rice, rye, wheat, barley, quinoa, or corn, but we are probably most familiar with oat porridge aka oatmeal. Amaranth is an interesting, small seed that can be cooked whole. It provides great texture and is also high in plant protein, making it a great way to start the day!

Serves 4

Ingredients

1 cup amaranth
2 1/2 cups water
1/2 cup cashew milk
1 cup Ancient Grain Granola (page 15)
1/2 tsp turmeric, optional
1/2 tsp ground Ceylon cinnamon, optional
2 tbsp honey or maple syrup, divided

Method

In a medium saucepan, bring water and cashew milk to a boil on medium-high heat. Immediately whisk in amaranth and reduce heat to low. Simmer for 25-30 minutes, stirring every 5 minutes or so, until thick and creamy. Remove from heat and stir in turmeric and cinnamon, if using. If porridge is too thick, add a bit more cashew milk to reach desired consistency.

Divide into four equal portions and top each with 1/4 cup granola, 1 teaspoon maple syrup, and a splash of cashew milk (optional). Serve hot.