Toasted Coconut Amaranth Porridge

This Toasted Coconut Amaranth Porridge is a healthy, gluten free breakfast!

I have never been so happy to see February. It’s a new month in a new year! I feel renewed, rejuvenated, and ready to conquer the world one recipe at a time. Starting with this Toasted Coconut Amaranth Porridge.  

This Toasted Coconut Amaranth Porridge is a healthy, gluten free breakfast!

Amaranth is a whole grain that I’ve only begun using in the past 6 months or so, but it has really grown on me! I like to think of it as a natural, gluten-free whole grain Cream of Wheat.

I’ve heard of people using this grain in many different creative ways but I really just love enjoying it for breakfast. It’s a great source of fiber, iron and protein and I feel good when I eat it.

To make this porridge especially rich and creamy, I’ve used coconut milk instead of milk. Toasted, unsweetened coconut flakes add a wonderful flavor while honey and almonds are optional add ons for sweetness and crunch.

This Toasted Coconut Amaranth Porridge is a healthy, gluten free breakfast!

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Toasted Coconut Amaranth Porridge

5 from 3 votes
This toasted coconut amaranth porridge is light and healthy breakfast that’s filling and flavorful without being overly heavy.
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Calories 266


  • 1/2 cup unsweetened coconut flakes
  • 1 cup amaranth
  • 3 cups water
  • 1/4 teaspoon kosher salt
  • 1 cup coconut milk
  • optional: honey to taste
  • optional: toasted slivered almonds


  • Preheat the oven to 350 degrees F. Spread the coconut evenly on a foil-lined baking sheet. Toast for 3-5 minutes, stirring once midway through, until the coconut is golden brown and fragrant.
  • In a medium saucepan, bring the water to a boil. Add the amaranth and salt, reduce heat to low and cover, simmering for 20 minutes or until the water is fully absorbed.
  • Remove from the heat, and stir in the coconut milk and toasted coconut flakes.
  • If using, stir in the honey and top with toasted slivered almonds.


Calories: 266kcal | Carbohydrates: 35g | Protein: 7g | Fat: 9g | Saturated Fat: 6g | Sodium: 207mg | Potassium: 302mg | Fiber: 4g | Sugar: 1g | Vitamin C: 2.5% | Calcium: 8.5% | Iron: 22.4%

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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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