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Active time
35 minutes
Total time
35 minutes
2 servings

½ cup amaranth

1 ½ cups water

½ cup plus 2 tablespoons milk, divided (nut milk is also great)

½ tablespoon coconut oil (can sub canola oil)

1 banana, sliced into rounds

1 tablespoon maple syrup

½ teaspoon vanilla extract

½ teaspoon cinnamon

¼ teaspoon nutmeg

⅛ teaspoon cardamom

⅛ teaspoon ground ginger

1 tablespoon almond butter

  1. Heat a small skillet over medium-low heat.
  2. Meanwhile, in a small pot, bring amaranth and water to a boil, then reduce to a simmer and cook, stirring often, until liquid is mostly absorbed (about 15 minutes). Add the ½ cup of the milk and continue cooking for an additional 15 minutes, until porridge reaches desired texture. 
  3. While the amaranth is cooking, melt coconut oil in the skillet, then fry banana slices for 2-3 minutes on each side. Turn off the heat and let banana slices stay warm on the skillet.
  4. When the amaranth porridge reaches the desired texture, stir in maple syrup, vanilla, spices, almond butter, and remaining 2 tablespoons milk. Divide into 2 bowls and top with caramelized banana slices.

An Oldways Whole Grains Council recipe, courtesy of Kelly Toups


Calories: 370
Total Fat: 12g
Saturated Fat: 4g
Sodium: 55mg
Carbohydrate: 58g
Fiber: 6g
Total Sugar: 19g (Added Sugar: 6g)
Protein: 12g

Yield: 2 servings

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