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Healthy Home Economist / Archives / Recipes / Breakfast Recipes / Porridge / Amaranth Breakfast Porridge

Amaranth Breakfast Porridge

by Sarah Pope / Affiliate Links ✔

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  • Amaranth for Breakfast
  • Traditional Amaranth Porridge Recipe

amaranth porridge in a white bowl with blueberries

Amaranth is an ancient gluten-free seed (pseudo-grain) that is growing immensely in popularity. The trouble is most folks who want to eat it have no idea how to prepare it.

The seeds are too tiny for most grain grinders, which leaves the whole grain itself as the most practical way to get started using it in the kitchen.

Until you have the funds for a specialty appliance that can grind tiny amaranth seeds into flour (I don’t recommend store-bought flour as it is usually nutritionless and even rancid), amaranth porridge is the most practical way to go.

Amaranth for Breakfast

Because the seeds are so small, amaranth makes a delicious, creamy porridge very similar in consistency to soaked millet, buckwheat, or teff porridge. The taste is similar to teff as well – a mild nuttiness that is very pleasant.

The key is that amaranth should be soaked first as the seeds are high in anti-nutrients like tannins and saponins. The process is very similar to overnight oats. However, amaranth is more of a seed than a true grain. So, I use a soaking medium of filtered water and a small amount of sea salt instead of whey, lemon juice, or apple cider vinegar.

Then, thorough cooking on the stove renders it fully digestible. Most notably, the excellent protein profile will be more fully metabolized when careful preparation methods are followed. Dress it up in a bowl with your favorite healthy fat, whole sweetener or fruit, and other toppings.

Here’s how I make and enjoy it in my home.

Amaranth Breakfast Porridge
5 from 2 votes
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Traditional Amaranth Porridge Recipe

Classical recipe for amaranth porridge best enjoyed for breakfast hot in a bowl with your choice of healthy fat, whole sweetener and nuts or fruit topping.

Course Breakfast
Cook Time 10 minutes
Servings 6
Calories 180 kcal
Author Sarah Pope

Ingredients

  • 1 cup whole grain amaranth preferably organic
  • 3 cups filtered water
  • 1/2 tsp sea salt

Instructions

  1. Place amaranth seeds in a small pot and mix in half (1.5 cups) the filtered water and 1/2 tsp sea salt. Cover and leave on the counter for a minimum of 5 hours or overnight.

    Amaranth Breakfast Porridge 3
  2. Drain off the soaking water and rinse the seeds well. 

    Amaranth Breakfast Porridge 2
  3. Place the seeds back into a clean small pot and pour in the remaining 1.5 cups of water. Bring to a boil uncovered, stir well, cover and reduce heat to a simmer for 10 minutes.

  4. Remove from heat, uncover and stir amaranth porridge to enhance smoothness. 

    Amaranth Breakfast Porridge 4
  5. Serve in bowls with your favorite healthy fat, whole sweetener and other toppings. I enjoy a half tablespoon of butter, whole grassfed raw milk, and a drizzle of date syrup.

    Amaranth Breakfast Porridge 1
Nutrition Facts
Traditional Amaranth Porridge Recipe
Amount Per Serving (47 g)
Calories 180 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g5%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 10mg0%
Potassium 170mg5%
Carbohydrates 31g10%
Fiber 7g28%
Sugar 1g1%
Protein 7g14%
* Percent Daily Values are based on a 2000 calorie diet.

amaranth breakfast cereal in a bowl on a multicolored placement

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Category: Gluten Free Recipes, Porridge, Vegetarian Breakfasts
Sarah Pope

Sarah Pope MGA has been a Health and Nutrition Educator since 2002. She is a summa cum laude graduate in Economics from Furman University and holds a Master’s degree from the University of Pennsylvania.

She is the author of three books: the bestseller Get Your Fats Straight, Traditional Remedies for Modern Families, and Living Green in an Artificial World.

Her four eBooks Good Diet…Bad Diet, Real Food Fermentation, Ketonomics, and Ancestrally Inspired Dairy-Free Recipes are available for complimentary download via Healthy Home Plus.

Her mission is dedicated to helping families effectively incorporate the principles of ancestral diets within the modern household. She is a sought after lecturer around the world for conferences, summits, and podcasts.

Sarah was awarded Activist of the Year in 2010 at the International Wise Traditions Conference, subsequently serving on the Board of Directors of the nutrition nonprofit the Weston A. Price Foundation for seven years.

Her work has been covered by numerous independent and major media including USA Today, ABC, and NBC among many others.

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Reader Interactions

Comments (5)

  1. G

    Jun 16, 2021 at 11:13 pm

    Thankyou for sharing your recipe, one question, does this preparation remove the lectins (besides the antinutrients saponins and tannins that you mentioned)? Would you consider this porridge as safe (in terms of antinutrients, enzyme inhibitors, etc.) for daily consumption? Thanks in advance.

    Reply
  2. Lauryn

    Sep 23, 2020 at 2:18 pm

    Hi! I made this as directed, and the result was very congealed, more like a chia seed pudding than a porridge. Is this the expected consistency? Thank you!

    Reply
    • Sarah Pope MGA

      Sep 23, 2020 at 2:35 pm

      The result is very much the consistency of cream of wheat or cream of rice as you can see from the photo.

  3. BJ

    Apr 19, 2018 at 4:01 pm

    I assume that you use this method for teff , quinoa
    and buckwheat? I’ve always used ACV or lemon.
    What issue does that cause over using salt? What
    about beans / lentils? Also, as I use hot water to
    soak grains, the teff, in particular, will shed some
    of the dark coating as well as a cloudy substance.
    Is this a result I want from soaking? Also, when
    do I soak with ACV, Lemon or whey? With flour?
    Could I ever rotate with lime for the acid?

    I read much conflicting info and suggestions
    on the internet, it would be nice for it to be
    cleared up. I know I want more digestibility,
    w/ minimal anti-nutrients, but we also want
    some phytates, too. Where is the balance?

    Reply
    • Sarah

      Apr 19, 2018 at 8:23 pm

      The reason use salt instead of whey is because teff, amaranth, quinoa and buckwheat are SEEDS they are not technically grains. Seeds (like pumpkin seeds, sunflower seeds) are best soaked in brinewater. Hope that helps.

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