Amaranth high-protein porridge is vegan-friendly and an option you really need to try in the mornings. Ironically, I had never heard of this grain before I came to Kenya. I spoke about its source, Mchicha just the other day. Apparently, it’s just as – if not better than – good old oats or quinoa porridge. Moreover, it has a lovely nutty taste and is one of the best sources of plant-based protein.
Better yet, this grain is also gluten-free, so if you have any allergies to gluten, you’re safe. You’ll be getting a lot of nutritional value in just one meal too. I know that not everybody is a porridge kind of person, but I still think if you know how to make a gourmet version, you will become one very quickly! In addition, this is a fantastic breakfast dish to make early in the week and store for a quick and easy meal.
Amaranth Porridge For Breakfast
Half the trouble is that people don’t usually know how to eat grains like this. Nor do they know how to prepare it. Interestingly, amaranth has been around for centuries, so it’s a pretty ancient gluten-free seed (pseudo-grain). However, it’s becoming really popular as more people discover its versatility and nutritional rewards. I also like it because just like oats, it fills you up and doesn’t break the bank.
The reason amaranth is perfect for a delicious, creamy porridge is that the grains are so small. It’s very similar in consistency to buckwheat or teff porridge. I love eating a creamy and easy-to-digest, light meal in the mornings. Never enjoy heavy meals first thing. Moreover, the grain tastes quite similar to teff, with a mild and pleasant nuttiness.
If you really want to get the best out of amaranth, then it’s best to soak it first as the seeds are high in anti-nutrients like tannins and saponins. Just like you would when you soak overnight oats. However, amaranth is more of a seed than a true grain. Therefore, it is better to soak it in filtered water and a small amount of sea salt.
Once you’ve done this, you can cook it on the stove until it’s smooth and creamy. More importantly, its amazing protein profile will be metabolized more effectively when prepared properly. Okay, but don’t just serve it as is. That’s just boring. Get creative with your toppings, and you won’t want to eat anything else in the mornings. Spruce up your yummy bowl of porridge with some tropical fruits like pineapple or berries, healthy fat like peanut butter, sunflower seeds, flax seeds, and even some vegan coconut yogurt.
How I Make Amaranth High-Protein Bowl
In my opinion, the best way to eat amaranth high-protein porridge for breakfast is when it’s served hot in a bowl with some delicious toppings of your choice. Just a hint, you can also top it with some frozen banana or berries for the perfect combination of hot and cold. You can add some almond milk or coconut water for extra nutty flavor and hydration.
- 1 cup whole grain amaranth. (Try to get your hands on the 100% natural kind.)
- 3 cups of filtered water
- 1/2 tsp sea salt
- 2 tablespoons raw cacao powder
- 2 teaspoons cinnamon
- 2 teaspoons maca root powder
- 2 tablespoons flaxseed
- 2 tablespoons sunflower seeds
- 1 sliced frozen banana or handful of berries (Both are amazing too!)
- Sliced pineapple
- 1 tablespoon raw peanut butter
- 1/2 cup coconut yogurt.
- Soak amaranth for at least 4 hours in filtered water.
- Pass it through a fine-mesh strainer and rinse it under running water.
- Bring water to a boil in a pot and add your amaranth.
- When it starts to boil, reduce the heat to the minimum and cover it with the lid. Let it cook for about 10 minutes until the amaranth has thickened in a creamy texture.
- You can now mix in your powders and seasonings.
- Put in the bowl and if necessary you can add a little almond milk. Top your bowl of porridge with seeds, nuts or peanut butter, coconut, cinnamon, and fruit.
This is by far one of my favorite meals to eat for breakfast. Amaranth high-protein porridge ranks high right next to my classic oatmeal breakfast dishes. Give it a try and let us know what you think!