Blackberry Amaranth Porridge

Blackberry Amaranth Porridge is a delicious way to “stir things up” in the morning! 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.

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
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Blackberry Amaranth Porridge

Blackberry Amaranth Porridge is a delicious way to "stir things up" in the morning!
Course Breakfast
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Servings 2 servings
Calories 241
Author Jennifer Farley

Ingredients

  • 1 cup cooked amaranth
  • 1/2 cup milk
  • 2 tablespoons honey (I use Honey Ridge Farms Raw Blackberry Honey Crème)
  • 1 cup blackberries

Instructions

  • In a small saucepan combine the cooked amaranth, milk, and honey. Stir until warm.
  • Pour into two bowls and top with blackberries.

Nutrition

Calories: 241kcal | Carbohydrates: 50g | Protein: 7g | Fat: 2g | Cholesterol: 1mg | Sodium: 34mg | Potassium: 378mg | Fiber: 6g | Sugar: 23g | Vitamin A: 5.6% | Vitamin C: 18.3% | Calcium: 15.3% | Iron: 16.8%

Recipe Troubleshooting

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About Jennifer Farley

Jennifer graduated from the Culinary Arts program at L’Academie de Cuisine, and has worked professionally as a line cook, pastry chef, and cooking instructor. Her cookbook, The Gourmet Kitchen, was published in 2016 by Simon & Schuster.

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