Amaranth Porridge Recipe (2024)

I recommend sprouting the amaranth seeds 2-3 days before you want to cook them. Soak the seeds for about 8 hours, then drain well. Rinse twice daily. Be careful in warm weather, they may start to spoil if you leave them out too long or don't wash them well enough. Refrigerate what you don't use. The sprouted seeds should cook more quickly and easier to digest.

I'm a big fan of amaranth and just discovered that it pairs beautifully with peanut butter. Add peanut butter or another nut butter to taste, ~2T and stir until creamy. Good hot or cold, and a few berries don't hurt either.

It's definitely reminiscent of quinoa, which had me thinking: omit the maple syrup, add some chopped fresh herbs, and top with a poached egg and have yourself a tasty, savory breakfast.

Reminds me of an old amaranth/quinoa porridge recipe a vegan friend of mine shared with me once. Up the sweetness with lots of dried fruits--raisins, dates, figs, etc. A splash of coconut milk for added creaminess, and chopped almonds also fills out the flavor profile. Making a large batch keeps well over a week, and it tastes good cold too!

Cooked this for breakfast. We added bananas cooked in coconut oil which worked well from a texture standpoint. It took longer for the amaranth to cook. Maybe we toasted it for too short a time or there is some other prep required. It was worth the effort for a pleasant warm healthy taste. We also added a few raisins and honey

If you dislike the taste of quinoa, don't bother with amaranth. I had high hopes for this, but it tastes just like quinoa - bland, yet bitter. Maybe the birds will eat it.

Cooks slowly as described. Wonderful aroma. Texture like slightly-chewy cream of wheat.

My local restaurant just added a berry bowl that is cooked amaranth with blueberries and raspberries and pecans on top. It is delicious!

Oooh I loved this. Trying some new things and picked up a small amount of amaranth at the bulk store. I toasted it first, as some other recipes call for. No presoak (not organized enough). The texture is a quite magical sticky/chewy which I prefer to the mushiness of oatmeal. Change up that porridge! Ate with blueberries, dried pears, a splash of coconut/oat half and half, plain coconut yogurt, maple syrup, toasted hazelnuts, raw pumpkin seeds for a delicious warming vegan winter brekkie.

Let the amaranth soak in water for 4-8 hours ( 1-2 T apple cider vinegar) before cooking. The porridge does well being cooked in a slow cooker, too, then you don't have to stand over it for half an hour, stirring. Other good add-ins to increase the protein: walnuts, peanut butter, chia seeds. I make 8 servings at a time and freeze in single- serving portions, then mix in an egg when heating up for even more protein. Amaranth makes for a fantastically healthy, fiber-rich breakfast!

I made this with half soy milk and half water, then later added the milk in the recipe at the end. It turned out very thick and creamy. I also substituted date syrup as the sweetener. To serve, I stirred in chopped walnuts and dried cranberries and several fresh blueberries and topped with a little more soy milk. The result was a plant-based breakfast that was delicious, very nutritious, and full of the calcium. I expect to cook again this with a variety of other additions.

Not a fan, I think it's largely the kind of 'green' flavor of the aramanth. I tried mixing in some pears and blueberries, but it's still not very good. Did I miss toasting the seeds first?

I gave the recipe two stars because the recipe is extremely simple and is somehow off. You can shift milk for water one way or the other, but you’ll need more liquid than is called for here. Everything else is fine.

This is terrific with fresh strawberries!

Cooks slowly as described. Wonderful aroma. Texture like slightly-chewy cream of wheat.

Reminds me of an old amaranth/quinoa porridge recipe a vegan friend of mine shared with me once. Up the sweetness with lots of dried fruits--raisins, dates, figs, etc. A splash of coconut milk for added creaminess, and chopped almonds also fills out the flavor profile. Making a large batch keeps well over a week, and it tastes good cold too!

It's definitely reminiscent of quinoa, which had me thinking: omit the maple syrup, add some chopped fresh herbs, and top with a poached egg and have yourself a tasty, savory breakfast.

If you dislike the taste of quinoa, don't bother with amaranth. I had high hopes for this, but it tastes just like quinoa - bland, yet bitter. Maybe the birds will eat it.

How many serving sizes is this?

I made this for my kids and they loved it. It's very filling!! I cooked it until it was thick but still had liquid. I then added raisins, molasses, and pumpkin seeds. To serve I added some cinnamon coffee creamer.

I'm a big fan of amaranth and just discovered that it pairs beautifully with peanut butter. Add peanut butter or another nut butter to taste, ~2T and stir until creamy. Good hot or cold, and a few berries don't hurt either.

Just made this with a combo of coconut milk and almond milk. It is so good. The texture is great. This is probably going to become my new go-to morning grain instead of oatmeal