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Calcium-Rich Creamy Amaranth Breakfast Porridge

Stove Top and Instant Pot Directions
Author Molly Patrick of Clean Food Dirty Girl

Ingredients

  • 1 cup amaranth 195g
  • 2 cups water 475ml
  • 1 cinnamon stick
  • 1 teaspoon vanilla
  • 1 tablespoon blackstrap Molasses
  • 1/2 cup unsweetened preferably fortified with calcium, nondairy milk

Toppings

  • Non-dairy milk
  • Banana slices
  • Chopped almonds

Instructions

Stove Top Directions

  1. Heat a skillet over medium - low heat for two minutes. Add the amaranth and toast for about 3 or 4 minutes, stirring frequently.
  2. Transfer the toasted amaranth to a medium-sized pot and add the water and the cinnamon stick. Bring to a boil, turn the heat to low and cover the pot with a lid.
  3. Simmer for about 25 minutes, stirring intermittently until the amaranth is thick like porridge. Turn off the heat and add the vanilla, molasses and non-dairy milk and stir until creamy and smooth.
  4. Serve with some additional non-dairy milk, banana slices and chopped almonds.

Instant Pot Directions

  1. Heat a skillet over medium - low heat for two minutes. Add the amaranth and toast for about 3 or 4 minutes, stirring frequently.
  2. Transfer the toasted amaranth to your Instant Pot (IP) and add the water and the cinnamon stick. Lock the lid into place, making sure the nozzle is in the sealing position. Using the manual mode, set the timer for 3 minutes and use the natural release method when the timer is up.
  3. When all the pressure is out of the IP, take off the lid and add the vanilla, molasses and non-dairy milk and stir until creamy and smooth.
  4. Serve with some additional non-dairy milk, banana slices and chopped almonds.