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amaranth porridge in a bowl with sliced bananas.

Vegan Amaranth Porridge

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4.9 from 7 reviews

Amaranth Porridge is hearty, comforting, and perfect for breakfast. Make this gluten-free porridge in the Instant Pot or on the stovetop. This recipe is made dairy-free, and vegan-friendly, and ready in 30 minutes.

  • Total Time: 30 minutes
  • Yield: 5 1x


Units Scale
  • 1 cup uncooked amaranth
  • 2 1/2 cups unsweetened almond milk
  • 2 ripe bananas, sliced
  • 1/2 teaspoon ground cinnamon
  • 2 teaspoons maple syrup (optional, for added sweetness)
  • 2 scoops of your favorite protein powder (optional, for extra protein)


  1. For pressure cooker: Combine amaranth, almond milk, and bananas into a 3-quart pressure cooker. Cook on high pressure for 5 minutes and let the pressure come down naturally for at least 10 minutes. Serve hot with cinnamon sprinkled on top and collagen peptides stirred in.
  2. For stove-top cooking: Bring almond milk to a gentle boil in a lidded pot. Stir in the amaranth and sliced bananas, lower the heat, and simmer for 25-30 minutes, or until the grain has absorbed most of the liquid. Serve hot with cinnamon sprinkled on top (porridge will thicken as it sits).


  1. You can use your favorite plant-based milk in this recipe. Don’t use dairy milk in the pressure cooker as it will curdle.
  2. This recipe can be adapted to your liking. Want more sweetness? Add more maple syrup. Don’t like bananas? Use chopped mango or a chopped ripe pear instead.
  3. Store any leftover cooked porridge in an airtight container in the refrigerator for up to 4 days. Reheat before serving.
  • Author: Carrie Forrest, MPH in Nutrition
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Category: Breakfast
  • Method: Pressure cooker or stovetop
  • Cuisine: Gluten-free
  • Diet: Vegan


  • Serving Size: 1
  • Calories: 220
  • Sugar: 6.4 g
  • Sodium: 117.1 mg
  • Fat: 4.3 g
  • Saturated Fat: 0.6 g
  • Carbohydrates: 36.9 g
  • Fiber: 4 g
  • Protein: 10.1 g
  • Cholesterol: 0 mg