Wondering how to cook amaranth for breakfast? This simple, nourishing amaranth recipe turns the naturally gluten-free seed into a tender porridge with a subtle nuttiness. Amaranth holds its texture even if slightly overcooked, making it a forgiving choice for busy mornings; instead of going completely soft (like oatmeal), the seeds retain a pleasant pop.
Top this cozy breakfast bowl with toasted pecans or walnuts, a drizzle of honey or maple syrup, and a splash of milk for a hearty high-protein breakfast you can batch cook and reheat all week.
Tips for cooking amaranth porridge
Batch it: Store cooked amaranth in the fridge for several days; loosen with milk or water when reheating over low.
Spice it up: Stir in about ½ tsp. cinnamon, cardamom, or ground ginger for a sweet profile. Up the ante with a splash of vanilla extract or the zest of an orange.
Go savory: Skip the honey and stir in a pinch of turmeric for color and earthiness, black pepper for floral heat, or ground cumin or smoked paprika for distinct umami. Top the bowls with a fried egg, greens, or sautéed mushrooms.
Add other grains or seeds: Split the amaranth with quinoa, millet, or buckwheat groats—these all cook in approximately the same timeframe and use the same 1:2 grain-to-water ratio. You can also stir in chia seeds or ground flaxseed after cooking for added body and nutrition.
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