30-Minute Creamy Amaranth Porridge with Coconut Milk

amaranth porridge in a white bowl topped with sliced pears and toasted pecans. There is a spoon in the bowl ready to enjoy the porridge.

30-Minute Creamy Amaranth Porridge with Coconut Milk

Vegan and naturally gluten-free amaranth porridge recipe! Made with amaranth, coconut milk and maple syrup for a sweet and nutty tasting porridge. An easy one-pot recipe that's ready in less than 30 minutes! Top with juicy ripe pears and toasted pecans for extra decadence.

Course Breakfast

Cuisine American, North American

Diet Gluten Free, Low Calorie, Low Lactose, Low Salt, Vegan, Vegetarian

Prep Time 5

Cook Time 30

Total Time 35

Servings people

Calories 236kcal

Author Hannah Sunderani

Ingredients

Amaranth Porridge

½ cup amaranth
1½ cups water
¼ cup coconut milk
1 tbsp maple syrup
⅛ tsp ground cardamom (or cinnamon)
Pinch of salt

for serving

2 sliced pears for serving, or fruits of choice
1/4 cup chopped pecans

Instructions

Make the porridge

In a small saucepan, add the amaranth and water. Bring to a boil then let simmer for 25 minutes, stirring frequently until the amaranth is soft and cooked, and consistency is a thick porridge.
Pour in the coconut milk and stir to combine (this will add creaminess and bring the porridge to perfect porridge consistency). Add the maple syrup, cardamom and salt for flavour, and stir to combine.

Ready the toppings:

Meanwhile, toast the pecans on a small skillet on medium heat, stirring frequently, until lightly browned and fragrant.
Divide the cooked amaranth porridge into bowls and top with sliced pear and sprinkle with the toasted pecans.

Notes

Unless stated as pre-rinsed, amaranth should be rinsed thoroughly before cooking. This is going to help remove any excess starch, dirt, or debris. I like to do this by placing the amaranth in a fine mesh sieve and running it under cool, clean water until the water runs clear.

Nutrition