I get bored with standard breakfasts fairly quickly and find myself constantly changing things up. I will often alternate between eggs, smoothies and leftovers (soup makes a surprisingly good breakfast). Another breakfast I’ve been experimenting with over the past several months is whole grain porridge. Oatmeal is fine, but there are so many unique whole grains available at local grocery stores now. I’ve experimented with making breakfast porridge out of everything from brown rice to quinoa. One of my new favorite grains is amaranth.
Amaranth is a nutrient-dense whole grain that thickens into a rich, creamy porridge with a texture similar to Cream of Wheat. It’s high in protein, fiber and iron. It tastes great and I feel good about eating it for breakfast. This roasted strawberry amaranth porridge is filling, sweet and satisfying. If you’d prefer to stick with a more standard grain, feel free to swap out the amaranth for classic rolled oats, quinoa, brown rice, or whatever looks appealing. For an especially flavorful porridge, stir in a bit of coconut milk right before serving!
Roasted Strawberry Amaranth Porridge
Yields: 4 servings
Note: Though amaranth is the suggested grain, any whole grain will work in this recipe. Feel free to substitute rolled oats, quinoa or even brown rice! Adjust water ratio and cooking times according to package instructions.
Ingredients:
- 2 cups strawberries, hulled and sliced in half
- 1 tablespoon pure maple syrup + more as needed
- 1 tablespoon coconut oil, melted
- 3 cups water
- pinch sea salt
- 1 cup amaranth (see note)
- 1/4 cup milk (coconut, dairy, soy, etc)
- Preheat the oven to 350 degrees F. Place the strawberries on a baking sheet. Mix together the maple syrup and coconut oil, then toss with the berries to coat. Roast for 20-30 minutes, or until the strawberries are soft.
- While the strawberries are roasting, bring water to boil with a pinch of salt. Add the amaranth, reduce the heat to low and cover, allowing the grains to cook for 20 minutes. Remove from the heat and stir in the milk (more may be added to reach the desired consistency).
- Divide the cooked amaranth into 4 bowls and top with the roasted strawberries and all pan liquids. If more sweetness is desired, drizzle additional maple syrup on top.
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