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 & Coconut Porridge
Recipe by Jennifer Farley for Bob’s Red Mill
- 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.
- 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.
- Remove pan from heat. Stir in toasted coconut flakes and coconut milk.
- Add honey to taste, if desired, and top with slivered almonds.
Recipe courtesy of Bob’s Red Mill blog. Used with permission.