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Overhead view of a creamy amaranth porridge bowl topped with banana slices, blueberries and walnuts on pale wood

Creamy Gluten-Free Amaranth Breakfast Bowl with Walnuts

Amaranth simmers in milk and water for 20 minutes into a creamy, gluten-free porridge, then gets topped with banana, blueberries and toasted walnuts.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Breakfast
Cuisine: Healthy Bowls
Calories: 88
Ingredients Method Notes

Ingredients
  

Porridge
  • 185 g amaranth (1 cup); certified gluten-free if needed
  • 480 ml water (2 cups)
  • 240 ml whole milk (1 cup)
  • 1/2 tsp ground cinnamon
  • 1/4 tsp fine salt
  • 2 tbsp maple syrup (40 g)
  • 1 tsp vanilla extract
Toppings
  • 2 ripe bananas medium; sliced just before serving
  • 150 g blueberries (1 cup); fresh or thawed
  • 40 g walnuts (about 1/3 cup); roughly chopped

Method
 

  1. Rinse the amaranth in a fine-mesh sieve under cold water for 30 seconds, then shake off the excess. Roughly chop the walnuts.
  2. Add the amaranth, water, milk, cinnamon and salt to a 3-quart / 2.8 L saucepan. Bring to a boil over medium-high heat, about 5 minutes, stirring once or twice.
  3. Reduce the heat to low, set the lid slightly ajar, and simmer for 20 minutes. Stir every 4 to 5 minutes and scrape the bottom, because amaranth sticks and scorches fast. It's ready when the porridge is as thick as loose oatmeal and the grains are soft with a slight pop.
  4. While it simmers, toast the walnuts in a dry 20 cm / 8-inch skillet over medium-low heat for 3 to 4 minutes, shaking the pan, until fragrant and a shade darker. Tip them onto a plate.
  5. Take the pot off the heat and stir in the maple syrup and vanilla. Cover and rest for 5 minutes. The porridge thickens as it sits.
  6. Slice the bananas. Divide the porridge among four bowls and top with the banana, blueberries and toasted walnuts. Serve warm.

Notes

  • Keep the lid slightly ajar while simmering so the pot doesn't boil over.
  • Scale the batch up in a bigger pot, not by simmering longer.
  • Cool leftovers within 2 hours before they go in the fridge.
  • Reheat with a splash of milk, because cold porridge sets firm.