Cinnamon and Vanilla Amaranth Porridge


Similar to quinoa, amaranth is a tiny seed that is super high in protein and gluten-free. It has a slightly nutty flavour and chewy texture. Combined with almond milk, berries and nuts, it makes for a delicious and nutritious breakfast.



  • 1/4 cup amaranth
  • 1/2 cup almond milk
  • 1 cup water (plus more if needed)
  • 1 cinnamon stick
  • 1/2 tsp vanilla extract
  • Frozen mixed berries, for topping
  • Natural yogurt, for topping
  • Homemade granola, for topping. You can find my recipe here
  • Honey, for topping


Combine amaranth, almond milk, water, cinnamon and vanilla in a small saucepan and bring to the boil. Reduce heat and let simmer, stirring frequently, until all the liquid has been absorbed. This will take around 20 minutes. You may want to add a little more water if the porridge is not yet at the consistency you are after, the amaranth will continue to soak it up.

Pour into a bowl and remove the cinnamon stick. Microwave the berries in a separate bowl for about a minute so they are warm and have released some juice. Top porridge with berries, a dollop of yogurt, a sprinkle of granola and drizzle of honey.

Serves 1.

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