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Amaranth-Banana Breakfast Porridge

Serves 6 to 8
Time 35 min
Amaranth, a diminutive, gluten-free ancient grain, will give your morning routine a delicious reboot. Its earthy flavor and sticky texture are great with creamy cooked bananas and spicy fresh ginger. You can reheat leftovers in the microwave or on the stovetop. Top with a few banana slices or fresh berries, if you like.
Ingredients
  • 2 cups amaranth
  • 4 bananas sliced
  • 3 cinnamon sticks or 1 teaspoon ground cinnamon
  • 1 (1-inch) piece fresh ginger grated
  • 1/4 teaspoon fine sea salt
  • 3/4 cup chopped pecans
Method

In a large saucepan, combine amaranth, bananas, cinnamon sticks, ginger, salt and 4 cups water. Bring to a boil over high heat and stir. Lower heat, cover pan and adjust heat so mixture just simmers. Cook, stirring occasionally, until most liquid is absorbed and amaranth is tender with a bite at the center, 25 to 30 minutes. Remove cinnamon sticks. Ladle into bowls and sprinkle with pecans, or cover and refrigerate for up to 4 days (sprinkle with pecans after reheating).

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 2 cups amaranth
  • 4 bananas sliced
  • 3 cinnamon sticks or 1 teaspoon ground cinnamon
  • 1 (1-inch) piece fresh ginger grated
  • 1/4 teaspoon fine sea salt
  • 3/4 cup chopped pecans