Warm, creamy and naturally sweet, Walnut Apple Amaranth Porridge is a cozy and nourishing breakfast that truly hits the spot (especially on days when you need a little extra comfort). If you haven’t yet given amaranth a try, this is a great opportunity to swap out your oats for this plant-powered protein, fiber-packed, nutrient-dense little seed called amaranth.
Yields2 ServingsPrep Time5 minsCook Time20 minsTotal Time25 mins
Ingredients
1cuporganic amaranth (rinsed well)
2cupswater
1cupplant-based milk (unsweetened)
2pinchessalt (optional)
1stickcinnamon stick (optional)
1tspground cinnamon
½cupwalnut pieces
½cuporganic apples (chopped)
2tbspdate paste (link in Chef’s Notes , or maple syrup)
Directions
1
Make the Super Simple Homemade Date Paste if you don’t already have some in your fridge.
2
Add the amaranth, water, milk, salt, and cinnamon stick to a medium stovetop pot and heat over medium until boiling. The seeds can be a bit pesky so make sure to push them under the liquid with a spatula so they cook.
3
Once boiling, turn down the heat to simmer, cover and cook for 20 minutes, stirring occasionally to make sure the amaranth doesn’t stick to the bottom of the pan.
4
Once finished cooking, carefully remove the cinnamon stick (it’s going to be hot!) and stir once more. Divide the porridge between two bowls.
5
Divide the ground cinnamon, walnuts, apples, and date paste (or maple syrup) between the two bowls of amaranth porridge and mix well.
6
If desired, pour more milk on top to make it creamier.
Chef's Notes
Substitutions Use bananas instead of apples.
Instead of date paste, use another fruit paste or sweetener of choice.
In place of walnuts, try pecans or slivered almonds.
Prepare Ahead Prepare the date paste ahead of time. Store in an airtight container in the refrigerator for up to 7 days or in the freezer for up to three months.
Make it Sweeter Add whole chopped dates or other dried (unsulfured) fruit of choice.
Add bananas or berries.
Add a spoonful of your favorite nut or seed butter.
Storage Store amaranth porridge in an airtight container, in the refrigerator for up to 5 days.
Ingredients
1cuporganic amaranth (rinsed well)
2cupswater
1cupplant-based milk (unsweetened)
2pinchessalt (optional)
1stickcinnamon stick (optional)
1tspground cinnamon
½cupwalnut pieces
½cuporganic apples (chopped)
2tbspdate paste (link in Chef’s Notes , or maple syrup)
Directions
1
Make the Super Simple Homemade Date Paste if you don’t already have some in your fridge.
2
Add the amaranth, water, milk, salt, and cinnamon stick to a medium stovetop pot and heat over medium until boiling. The seeds can be a bit pesky so make sure to push them under the liquid with a spatula so they cook.
3
Once boiling, turn down the heat to simmer, cover and cook for 20 minutes, stirring occasionally to make sure the amaranth doesn’t stick to the bottom of the pan.
4
Once finished cooking, carefully remove the cinnamon stick (it’s going to be hot!) and stir once more. Divide the porridge between two bowls.
5
Divide the ground cinnamon, walnuts, apples, and date paste (or maple syrup) between the two bowls of amaranth porridge and mix well.
6
If desired, pour more milk on top to make it creamier.
