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
- Heat a small skillet over medium-low heat.
- 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.
- 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.
- 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
Total Fat: 12g
Saturated Fat: 4g
Total Sugar: 19g (Added Sugar: 6g)