Amaranth Porridge With Walnuts and Honey
4.7
(12)
Wondering how to cook amaranth for breakfast? This simple, nourishing amaranth recipe turns the naturally gluten-free seed into a tender porridge with a subtle nuttiness. Amaranth holds its texture even if slightly overcooked, making it a forgiving choice for busy mornings; instead of going completely soft (like oatmeal), the seeds retain a pleasant pop.
Top this cozy breakfast bowl with toasted pecans or walnuts, a drizzle of honey or maple syrup, and a splash of milk for a hearty high-protein breakfast you can batch cook and reheat all week.
Tips for cooking amaranth porridge
Batch it: Store cooked amaranth in the fridge for several days; loosen with milk or water when reheating over low.
Spice it up: Stir in about ½ tsp. cinnamon, cardamom, or ground ginger for a sweet profile. Up the ante with a splash of vanilla extract or the zest of an orange.
Go savory: Skip the honey and stir in a pinch of turmeric for color and earthiness, black pepper for floral heat, or ground cumin or smoked paprika for distinct umami. Top the bowls with a fried egg, greens, or sautéed mushrooms.
Add other grains or seeds: Split the amaranth with quinoa, millet, or buckwheat groats—these all cook in approximately the same timeframe and use the same 1:2 grain-to-water ratio. You can also stir in chia seeds or ground flaxseed after cooking for added body and nutrition.
Recipe information
Total Time
30 minutes
Yield
4–6 servings
Ingredients
Preparation
Step 1
Combine 2 cups amaranth and 4 cups water in a large (3–4-qt.) heavy saucepan, cover, and bring to a boil, whisking occasionally. Using a heatproof rubber spatula, push any seeds clinging to sides of pot into liquid, then reduce heat to low, re-cover, and simmer until liquid is absorbed, 20–25 minutes. Stir in ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt.
Step 2
Remove pan from heat and let sit, still covered, 10 minutes. Divide amaranth among bowls and top with broken or chopped walnuts, pecans, or almonds; honey or pure maple syrup; and milk as desired.
Editor’s note: This amaranth recipe was first printed in January 2014; it has been updated for style. Head this way for more of our favorite breakfast recipes →
Recipe notes
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