Is it still cold enough where you are for a hot breakfast? I’m not sure what’s going on here in Southern California, but we hit 85°F earlier this past week. Despite the unseasonable warmth and, dare I say, too hot, days, the sunshine makes me happy:
We are still getting cool nights, though, so waking up to a hot breakfast is both comforting and warming.
Amaranth is very easy to prepare, but its texture is very porridge-like, as opposed to starchy. Hence, my Amaranth-Banana Porridge sweetened only with ripe bananas. I made mine in the pressure cooker, but it cooks fairly quickly, 15-20 minutes, in a regular pot as well. I started with one cup of amaranth, two and a half cups of my homemade unsweetened almond milk, plus two ripe bananas:
After three minutes on high pressure, it looked like this:
Here’s a close-up that gives you a better idea of the texture:
This is an easy, delicious gluten-free breakfast with no added sugars. You can make it in the pressure cooker or on the stovetop.
- 1 cup uncooked amaranth
- 2 1/2 cups unsweetened almond milk
- 2 ripe bananas, sliced
- ½ teaspoon ground cinnamon, for topping
- For pressure cooker: Combine amaranth, almond milk, and bananas into a 3-quart pressure cooker. Cook on high pressure for 3 minutes and let the pressure come down naturally. Serve hot with cinnamon sprinkled on top.
- 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).
Topped with cinnamon and then some pomegranate arils and coconut to make it look pretty, it is a nutritious breakfast suitable for kids or adults:
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