Recipes // Breakfast // Amaranth Porridge

Amaranth Porridge



  • 2/3 cup amaranth grain
  • 2 cups filtered water
  • 1/4 cup hemp seeds or pumpkin seeds
  • 1 tbsp honey
  • 1 tsp cinnamon
  • 1/2 cup blueberries or 1/4 cup dried cranberries
  • 1 medium pear, chopped

Optional Energy Boosters:

  • 1/2 tsp of Maca powder or raw cocoa powder 


  1. Amaranth's sticky consistency calls for a cast iron or titanium surface (as opposed to a saucepan) to minimize heavy cleanup. If you don’t have a natural nonstick skillet, you can use a heavy 2 quart (2 L) saucepan, but make sure to stir the porridge frequently to avoid sticking.

  2. Combine the amaranth and water in a skillet with a tight-fitting lid.

  3. Bring to boil, cover, and turn down to low heat. Let simmer for 25 to 30 minutes, stirring once every 10 minutes to ensure the grains don’t stick to the pot, until the liquid is completely absorbed.

  4. Remove from heat and add the seeds, honey, maca or cocoa and cinnamon, stirring well. Distribute the hot cereal evenly between two bowls (or put one portion in a sealable container for the next day), and top with blueberries and pear.

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