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.
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.
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)
- 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)
- 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.
- 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.