Amaranth & Coconut Porridge

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by | Updated: December 3rd, 2016 | Read time: 1 minute

What’s in your breakfast bowl? If you’re tired of cold cereal or stuck in an oatmeal rut, try a different spoonable meal this morning. Amaranth is a gluten-free gain—technically a tiny seed—that simmers into a soft, filling porridge that warms your belly and fuels your body with protein, vitamins and minerals. Its naturally nutty flavor pairs perfectly with sweet coconut milk, and a toasted almond topping adds satisfying crunch.

Amaranth Porridge With Toasted Coconut

Amaranth & Coconut Porridge

Recipe by Jennifer Farley for Bob’s Red Mill


½ cup organic amaranth
1-1/2 cups water
½ cup coconut milk
¼ cup coconut flakes
Pinch of salt
Optional: honey (to taste), toasted slivered almonds


  1. To toast coconut, preheat oven to 350 degrees F. On a baking sheet, spread layer of coconut flakes. Bake for 5 minutes until coconut is golden brown and fragrant.
  2. To cook amaranth, bring water to boil in small sauce pan. Add amaranth and salt, reduce heat, cover and simmer for about 20 minutes or until water is absorbed.
  3. Remove pan from heat. Stir in toasted coconut flakes and coconut milk.
  4. Add honey to taste, if desired, and top with slivered almonds.

Recipe courtesy of Bob’s Red Mill blog. Used with permission.