Amaranth porridge

  • recipe image cover





Amaranth is another tiny yet powerful grain which makes it a great choice for people who are celiac or gluten intolerant and an excellent source for calcium, protein, and iron. One cup of uncooked amaranth has 31 percent of the RDA for calcium, 14 percent for vitamin C, and a whopping 82 percent for iron. Amaranth’s tiny grains take on a porridge-like texture when cooked, making it a wonderful breakfast option.


On a stovetop cook 1 cup of amaranth with 3 cups of water for approximately 20 min. Stir occasionally.  Alternatively, you can cook in instant pot. Usually I cook 3-4 cups in instant pot and store it. Add flax seed powder, chia seeds, raisins and figs while it is hot. Stir in 1-2 cups of milk if it is too thick. Let it cool to lukewarm temperature. You have your porridge ready.

You can mix in the remaining fruits.

Makes 5 to 6  servings.

You can either store the porridge in fridge and scoop a small amount everyday. To 1/2 cup cooked porridge, you can add fruits, nuts or seasonings of your choice after warming it up. It stores in the fridge for 1 week. Alternatively you can freeze the porridge in serving size containers and warm it up and garnish as necessary.


1 cup amaranth
1 Tbs flaxseed powder
1/2 tsp chia seeds
1/4 cup raisins
1 dried fig or 2 dates chopped
2 cups plant based milk (Soy milk or Almond milk)
Fruits (any, all,or none)
2 banana sliced
1 small apple cubed
1 bosch pear cubed
1/4 cup Mango sliced
1/4 cup pineapple cubed
1/4 cup blueberries
1/4 cup strawberries
1/2 ounce nuts (almonds or walnuts) optional
%d bloggers like this: