Blackberry Amaranth Porridge - Savory Simple

Have you ever tried amaranth? It’s my newest obsession. I’ve teamed up with Bob’s Red Mill to help promote their new Grains of Discovery campaign which highlights ancient whole grains. In preparation for an upcoming Google Hangout they sent me all of the grains from the campaign: amaranth, chia, farro, kamut, millet, quinoa, sorghum, spelt, and teff. Several of these are completely new to me. One of the first grains I prepared was amaranth.

This stuff kind of blew my mind. I hate to compare a healthy whole grain to a processed boxed food but once cooked it really reminds me of a childhood favorite, Cream of Wheat. But without weird ingredients like (*checks*) disodium phosphate. I don’t know exactly what that is but I don’t think I need it in my breakfast bowl. Unlike Cream of Wheat, amaranth is gluten-free and a good source of fiber, protein, amino acids and magnesium.

It also makes a simple, quick breakfast. I came up with this amaranth porridge a few weeks ago and haven’t stopped making it since. I use fresh blackberries and a raw blackberry honey but you can substitute regular honey and any berry you like. Isn’t that easy?

Blackberry Amaranth Porridge
Prep time
Total time
Serves: 2 servings
  1. In a small saucepan combine the cooked amaranth, milk, and honey. Stir until warm.
  2. Pour into two bowls and top with blackberries.


Disclaimer: I was sent free grains from Bob’s Red Mill but was not compensated for this post. As always, all opinions are my own.

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  • Rachel

    We grow amaranth in our garden–I never thought of making porridge from it, though!

  • Tieghan

    This looks awesome and I love all of bob red mills products! Simple, wholesome and so good!

  • Laura (Tutti Dolci)

    What a fab summer breakfast, I love the blackberry topper!

  • Jennifer @ Peanut Butter and Peppers

    Sounds yummy! I have never tried amaranth. Now I must give it a try.

  • Susan

    I tried amaranth years ago; don’t remember if I found it in bulk or bought pre-packaged. To me it had a strong, earthy flavor, which did not appeal to me at the time. But this recipe sounds great. It would be worth trying amaranth again, since I now know a good way to fix it. :-)

    • Jennifer Farley

      Maybe they’ve improved the process? I found the flavor by itself very mild. I cooked it with a touch of salt, not enough to make a noticeable difference but I suppose that could mask earthy notes.

      • Susan

        Thanks for the information, Jennifer. I think it would be worth trying the Bob’s Red Mill so I can have a similar experience. :-)

  • Bianca @ Confessions of a Chocoholic

    I’ve had amaranth but never cooked it myself at home. This sounds like something I would like!

  • Kathryn

    I’ve been on the look out for amaranth after seeing a few recipes for it recently – I really love the idea of this porridge; such a great breakfast at this time of the year.

  • Archana @ feedingthefoodie

    Never ate amaranth but Ive had had some of the others. Bread made from sorghum & injeera from teff at an ethiopian restaurant.. . Amaranth sounds very interesting

  • Kelly Senyei | Just a Taste

    I just started cooking with amaranth and can’t wait to try this! Thanks for sharing!

  • Debra

    I’m very eager to give this a try! I’ve been curious about amaranth! It sounds delicious to me!

  • Melanie @ Just Some Salt and Pepper

    I’ve never cooked with amaranth, but it sounds delicious!

  • Nutmeg Nanny

    This looks delightful :) I can’t wait to get a taste of this!!

  • ronnie

    When I was a kid, if you liked hot cereal it was either oatmeal, Cream of Wheat or Farina. My, how this category has evolved. Bob’s Red Mill products are exceptional…definitely willing to try Amaranth – even though I’m more of a Farina fan.