(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?
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.
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.
If you're curious about how to cook amaranth, you'll be pleased to know that it makes for a delicious hot cereal or polenta! You can also use it to add a lovely texture to baked goods or homemade granola. With an earthy, nutty flavor, amaranth is perfect for breakfast, lunch, dinner and every snack in between.
As in many other plant-based food products, applying heat treatment to the amaranth grains seems to provide an overall improvement in digestibility of the nutrients they contain (Kauffman and Weber, 1990, Tovar et al., 1994).
Making oatmeal a regular part of your menu can potentially lower your disease risk, help your gut health thrive, make bowel movements easier and keep you feeling fuller for longer. If you're ready to start your morning with a bowl of oats, try our Cinnamon-Roll Overnight Oats.
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).
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.
Amaranth is an ancient grain with a slightly sweet, nutty taste that works well in place of oatmeal. In addition to being gluten-free, amaranth is a good source of several key nutrients, including protein, fiber, iron, and manganese ( 1 ).
Whole grains contain oils that are susceptible to oxidation, especially when cracked, rolled or ground into flour. Store Amaranth seeds in a food grade container in a cool dry place for up to a year. rancid. Cooked amaranth can be kept in the refrigerator for five days.
Also known as Rajgira or Chaulai, the leaves and seeds of this amazing plant are storehouse of protein, fibre and a variety of micronutrients. Those aiming to lose weight or keep their blood sugar levels in control can include amaranth in their daily diet.
While quinoa has proteins as good as 8 grams per cup, amaranth has 9 grams per cup. Amaranth has double the protein than rice or wheat, Makhija added. Quinoa has 3 grams of iron per cup and amaranth has 5 grams of iron in the same quantity which makes it a richer food, she points out.
Nearly all amaranths are edible, including 'love-lies-bleeding' and even the common roadside weedy forms (avoid any that may have been treated with pesticides). But those sold as edible varieties are selected for their good seed production and especially tasty leaves.
Fiber content in amaranth is quite high and is 3 times higher than wheat. Therefore, regular consumption of amaranth can help improve the quality of the digestive system and help prevent constipation.
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.
Angelone says amaranth should be rinsed before cooking in order to eliminate saponin, a naturally occurring phytochemical that gives the unwashed grain a bitter taste.
Blueberries are real powerhouses of nutrients – rich in polyphenols and vitamin C, both of which help increase exercise performance and promote speedy recovery. Adding them to porridge is a sure-fire way to boost your next workout!
Oats can help support weight loss because their high fibre content makes you feel full, satisfied and less likely to deal with cravings as a result of fluctuating blood-sugar levels. By adding protein or healthy fats to your porridge with berries & seeds you can increase this effect even further.
Adding fresh blueberries to your oats as they cook not only adds some extra flavor and nutrients, but they turn plain, boring oatmeal into a beautiful, vibrant bowl of purple oats!
Adding blueberries to your oatmeal makes this bowl full of fiber, antioxidants and vitamins. This recipe is just one way to prepare oats. Make it your own by using your preferred spices, sweeteners and toppings, like nut butter, chocolate or coconut flakes.
Introduction: My name is Gregorio Kreiger, I am a tender, brainy, enthusiastic, combative, agreeable, gentle, gentle 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 
