To aim for 25-30 g of protein, be sure to pair each serving of amaranth porridge with an 8 ounce glass of milk!
- ½ cup uncooked amaranth
- 1/2 cup water
- 1 cup 2% milk
- ¼ teaspoon salt
- 1 teaspoon maple syrup
- 1 large pear
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground clove
- Pecan/Pear Topping
- 2 tablespoons pecan pieces
- 1 teaspoon pure maple syrup
- 1 cup plain 0% Greek yogurt, for serving
- Preheat oven to 400˚.
- Drain and rinse amaranth. Combine with one cup milk, water, and salt. Bring amaranth to a boil, and reduce to a simmer (all the way to low.) Cover and let simmer for 25 minutes until the amaranth is soft but there is still some liquid left. Remove from heat and let sit for 5 to 10 more minutes to thicken amaranth. Add a bit more milk to thin the texture out if desired.
- Toss together the 1 teaspoon maple syrup with the pecan pieces. Roast until the pecans are toasted and the maple syrup has dried, 10 to 15 minutes. Pecans will become quite fragrant when done. Pecans will crisp as they cool.
- Along with the pecans, dice the pears and toss with the remaining 1 teaspoon of maple syrup and spices. Roast in a roasting pan for 15 minutes, until the pears are tender.
- Stir in 3/4 of the roasted pears in the porridge. Divide yogurt into two bowls and top with porridge, roasted pecans, and the remaining pear pieces.
A note about fat content: The recipes I developed can be made with lowfat/fat free milk, for the same nutrients but reduced calories and fat. Use the dairy you feel comfortable with.