Banana Pecan Amaranth Porridge

Banana Pecan Amaranth PorridgeYou guys! I’m back! I feel like I haven’t written a post in what seems like an eternity, but I’m back and ready to party. The month of May was one of the craziest in the books. Kenny and I tackled a TON of home projects, threw a graduation party, and traveled for Memorial Day. It has been stressful, to say the least, but so worth it.

Banana Pecan Amaranth Porridge
Banana Pecan Amaranth PorridgeI finally feel like I’m back to being a blogger again, and of course I come back with a breakfast recipe because DUH. This is one I’ve had in my back pocket for a while now, and I have to apologize for keeping this gem from you because it is one of my favorites.

Banana Pecan Amaranth PorridgeAmaranth is one of my favorite gluten-free grains to make porridge with because it gets so super creamy. Not to mention it is packed full of protein, fiber, vitamins, and minerals. Add the sweet creamy bananas, and the crunchy pecans and coconut chips, and you have yourself a nutrient-dense and filling breakfast.

Banana Pecan Amaranth Porridge

Yield: Serves 2


  • 1/2 cup amaranth, uncooked
  • 1/2 cup non-dairy milk
  • 1/2 cup water
  • 1/2 tsp cinnamon
  • 1 tbsp maple syrup
  • 2 bananas
  • 3 tbsp chopped pecans
  • 2 tbsp unsweetened coconut flakes


  1. Combine the amaranth, milk, water, and cinnamon in a medium sized saucepan over medium-high heat. Bring the liquid to a boil, once boiling, cover and turn the heat down to medium-low, and let it simmer for about 30 minutes. (give it a stir half way through to make sure the bottom doesn't burn)
  2. Once it is done simmering, the mixture should be thick and creamy, not too liquid-y.
  3. Spoon the porridge into two bowls, drizzle about 1/2 tbsp of maple syrup over the top of each one.
  4. To finish, top the porridge with sliced bananas, pecans, and coconut flakes.

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