(updated May 3, 2023) // by Phoebe Lapine // 12 comments
3 from 1 vote
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Earlier this fall I started doing some recipe development for Roland Foods. My mom and I have been longtime fans of their strong Dijon mustard – something that’s hard to find outside of France, and often leads to a suitcase full of jars every time one of us returns from Europe. Though I probably would accept payment in the form of hot, sinus-clearing mustard, they were plenty of other perks to the job. One of them was getting to play around with specialty grains I’ve never worked with before – things like Einkorn wheat, turanicum, and farro. Of course, I couldn’t really taste more than a small nibble of these gluteny things. So my favorite part of the project was the amaranth recipes.
I grew up eating a lot of quinoa and millet, but for whatever reason, amaranth didn’t quite get as much attention in my mom’s gluten-free pantry. It’s slightly smaller and finer than its other seedy step sisters, which makes for a nice crunchy coating for chicken or fish, without having to grind it into flour. This was one of the recipes I experimented with. But the more popular use for amaranth is as a porridge, either savory or sweet.
I’ve never been much of a warm breakfast cereal person. But my dad is the oatmeal king. It’s one of the two things he’ll make for himself (the other is a smoothie). And he takes endless pride in his fruit and oat combinations. I’ve often woken up to my house guest or boyfriend being force-fed dad’s fiber-rich oatmeal at the dining room table. My mom and I have never been the most consensual oatmeal eaters (even pre-gluten free), so a captive audience for his breakfast creations is something to be seized with gusto.
Breakfast is of course a relative term when you suffer from insomnia and Ambien eating. My dad’s oatmeal is usually prepared anywhere between the hours of 2 and 10am. And it’s a sure sign of a bad night’s sleep when I wake up at 7am and see a dirty oatmeal pot in the sink, though it’s better than finding an entire box of my gluten-free cookies laying empty on the counter.
For someone who doesn’t like breakfast porridge, I’ve sure made a lot of it over the last few months. My blueberry oatmeal is a favorite of my weekly client. And in addition to this amaranth breakfast porridge, I also developed 10 oatmeal recipes for Food & Wine’s website this fall. My mom certainly takes the gluten-free cake when it comes to most of my recipe inspiration, especially at breakfast. But whenever I’m standing alone over the stove, watching my oatmeal slowly simmer away in milk, I always think of my dad.
It’s his 65th birthday tomorrow and we’ll be celebrating many years of life, love, and 4am oatmeal. Perhaps as a gift this year, I’ll agree to one day letting him feed me some.
xo Phoebe
Amaranth Breakfast Porridge with Blueberry Compote
In a small saucepan, combine the blueberries, sugar, zest and two tablespoons water. Cook over medium heat, stirring occasionally, until the blueberry skins have popped and the mixture has reduced slightly, about 10 minutes.
Meanwhile, combine the amaranth and milk in a medium lidded saucepan and bring to a boil. Reduce the heat to low and simmer, covered, until the grains are tender and thick, about 15 minutes. Stir in the maple syrup.
Serve the amaranth pudding in bowls and top with the blueberry compote and walnuts.
Nutrition
Serving: 2g
If you make this, tag @phoebelapine and #feedmephoebe - I'd love to see it!
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This looks so yummy and healthy! I’ve never cooked with amaranth but definitely want to give it a try.
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amandasays
ohhhh this looks really good. i’ve been experimenting some with other grains and it really is so fun to discover how delicious so many of them are!
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Jeanette | Jeanette's Healthy Livingsays
This is definitely comfort breakfast in a bowl Phoebe – love that blueberry compote!
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Frankiesays
Amaranth is good for cookies too!
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Phoebe Lapinesays
recipe?
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Jake Steijnsays
I like the compote, useful so many ways beyond this recipe!
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Phoebe Lapinesays
Definitely! Also great on French Toast 🙂
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Adelinasays
Hi there! I was really exited when I found this recipe, since I really wanted to try out new grain. I was following your recipe exactly but after simmering for 40 min it seemed not to be cooked ( I had to add extra milk as well) Does maybe amaranth needs to be soaked before cooking?
Soaking: If you have the time, consider soaking the amaranth overnight before cooking. "Soaking the grains makes their nutrients easier to digest and shortens the cooking time," says Ziata. Simply combine amaranth and water in a large bowl, completely submerging the grains.
These look pretty on top of your porridge, but even better, an 80g portion of blueberries counts as one of your 5-a-day and the walnuts and sunflower seeds provide unsaturated fats as well as fibre and vitamins.
Like all grains, it's best to soak it before cooking for at least 8 hours, this allows grains to release its inherent nutrients, making it also more digestible.
If it isn't moldy, check to see if there is any odor coming from the amaranth. If it doesn't fall under either of those conditions, the taste can be off. It should be sweet and nutty. If it isn't, it may be rancid.
The amaranth seed can be used whole or ground into flour. It cooks up like rice with 1 ½ cup of water per ½ cup dry amaranth. It tastes wonderful cooked with in a flavorful liquid like tomato juice. Cooked amaranth can be used in soups, stews, chili or in place of rice in most recipes.
Should I eat eggs or oatmeal for breakfast? Both are good choices, in fact you'd do well to have them both. The protein and fat in eggs will help keep you full, just as the fibre in the oats, and the slow-release carbohydrates from the oats will give you steady energy until lunchtime.
But the main difference between porridge and oatmeal is that porridge is made with a variety of whole grains, cereal or legumes, and oatmeal is made with oats (either rolled, flattened or ground).
People who develop a rash, difficulty breathing, or other signs of a severe allergic reaction after eating amaranth should seek emergency medical care. Consuming large quantities of fiber may also cause bloating and gas in some people.
Amaranth: An Ancient Grain With Impressive Health Benefits. Amaranth has many micronutrients and anti-inflammatory properties. It may help lower cholesterol, aid weight loss, and is gluten-free.
Your porridge breakfast can be pimped with berries, from raspberries to blueberries or strawberries. The little fruits are perfect for a delicious porridge – either mashed on top or as a whole for the extra taste and bite.
Too much milk will make your oatmeal porridge stickier and thicker. No milk at all and your porridge will lack that creamy taste. Of course, you don't have to use milk at all if you don't want to. Water or milk alternatives are fine but your porridge won't be as creamy just won't get that creamy texture.
To sweeten oatmeal without going overboard on refined sugar, try these additions: Fresh fruit: berries, bananas, apples, peaches, mango, or pears. Spices: cinnamon, pumpkin pie spice, or nutmeg. Natural sweeteners: a dash of maple syrup or honey.
We can't digest raw amaranth. It's like eating raw rice or raw beans. It'll pass right through our digestive tract without change. It's necessary to either cook it or puff it so we can digest it and enjoy the benefits of this amazing superfood.
Saponins. Saponins are extremely bitter in taste. Similarly to phytic acid, they can form complexes with proteins or minerals, such as zinc and iron, to inhibit absorption into the body. Since they are only present in small quantities in amaranth, they are characterised as low toxicity and don't pose any danger.
With an earthy, nutty flavor, amaranth is perfect for breakfast, lunch, dinner and every snack in between. For a pilaf, bring 1 ½ cups water and ¼ teaspoon salt to a boil in a medium pot. Add amaranth, reduce heat and simmer, cover until liquid is absorbed, which will be about 20 minutes.
Amaranth does not require nearly as much water as you would think. The native Americans and Aztec Indians grew Amaranth in arid and dry desert regions. Yes, it still needs water, however it can be left dry far longer than most crops in your garden. I typically water our amaranth about once every 1-2 weeks as needed.
Introduction: My name is Van Hayes, I am a thankful, friendly, smiling, calm, powerful, fine, enthusiastic person who loves writing and wants to share my knowledge and understanding with you.
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If you make this, tag @phoebelapine and #feedmephoebe - I'd love to see it!
Liz @ Virtually Homemade says 
