Maple and Grape Amaranth Porridge

Maple & Grape Amaranth Porridge // Katy's Kitchen

I’m going to make a little confession to you, once again. As much as I love adventure, travelling, and trying new things, when it comes to breakfast I am very much a creature of habit. So much so, that when I went on a five-month backpacking trip around Europe, I resorted to carrying around a bag of oats, mini almond milk tetra packs, a plastic spoon, and a little stainless steel bowl.

This is not to say I didn’t eat the local cuisine. I had my fair share of crepes, pasta, and bratwurst. I lost count of calamata olives and baguettes. But after a while, all I wanted was my oatmeal.

Maple & Grape Amaranth Porridge // Katy's Kitchen

Here’s the big confession.

There was a point in my life when I had oatmeal for breakfast every single day. Literally. Oatmeal with apples and cinnamon. Even on weekends. This lasted about a year (pre-Europe). Europe broke the cycle. That’s a good thing.

If I was still eating oatmeal every single morning, I wouldn’t be able to give you recipes like this one and this one.

And this.

Maple & Grape Amaranth Porridge // Katy's Kitchen

Amaranth. Ancient grain of the Aztecs. Its crazy good for you. Learn all about it here.

The texture can’t be beat. Amaranth maintains a slightly crunchy texture after it’s cooked, but don’t be fooled. It’s ever so creamy and tastes (almost) as good on day two with a little extra almond milk mixed in. I’m all about make-ahead meals.

Purchase amaranth at Bulk Barn, your local health food store, or online. Another plus? It’s cheaper than chia.

Maple & Grape Amaranth Porridge

Cook Time: 20 minutes

Serves: 2 (or one generously)

Ingredients:

  • ½ cup amaranth seeds
  • 1 and ½ cups water
  • handful of grapes
  • 2 TB maple syrup
  • about ¼ cup almond milk (or other milk/cream)

Directions:

  1. Combine amaranth and water in a small saucepan (uncovered) and bring to a boil. When it starts to boil, turn heat to medium-low and simmer for 15-20 minutes, stirring occasionally. You’ll know its finished when the texture becomes creamy and the seeds have absorbed most of the water. You might hear bubbles start to pop on the surface.
  2. Let it sit for a few minutes to cool down and get thicker or just eat right away. Top with grapes, maple syrup, and a splash of almond milk.

Easily halve this recipe for a single serving, or double for more. Just be sure to keep the ratio of  1:3 of grains to water, so the porridge stays nice and creamy.

Maple & Grape Amaranth Porridge // Katy's Kitchen

Psst…Have you seen my new visual recipe index? You can also search by ingredient, course, or dietary preference on this page. Poke around a little and let me know what you think.

Katy MacKinnon

Katy MacKinnon is a food photographer and recipe developer, and Food Fight! co-host.

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4 Comments Maple and Grape Amaranth Porridge

  1. Laura Dembowski

    I used to be a creature of habit with pretty much all of my meals, but now I love trying new things and mixing it up all the time. This amaranth porridge is so interesting. I will definitely pick up some amaranth to try!

    Reply
    1. Katy @ Katy's Kitchen

      Let me know what you think! I was amazed to see how cheap it was in comparison with foods like quinoa, chia, and flax. A little “undiscovered” gem.

      Reply

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