Print

Banana-Pecan Amaranth Porridge

  • Author: Erin Alderson
  • Prep Time: 5
  • Cook Time: 25
  • Total Time: 30 minutes
  • Yield: 2 filling servings
  • Category: breakfast
  • Method: stove-top
  • Cuisine: international

Description

A hearty, whole-grain porridge using amaranth and milk (easily vegan with non-dairy milk). Top with the bananas or try your own topping with whatever seasonal fruit you have on hand.


Ingredients

Amaranth

1 cup uncooked amaranth

1 ½ cups whole or non-dairy milk 

1 ½ cups water

Pinch of Salt, if using unsalted butter

Bananas

3 tablespoons butter

2 just-ripe bananas

2 tablespoons muscovado or brown sugar

Pinch of Salt

Topping

Cinnamon for topping

Cream, for topping

¼ cup pecan pieces, toasted


Instructions

  • Heat a pot over medium-low heat. Add the amaranth and toast for about a minute. Any longer and you risk the amaranth starting to pop (a fun activity but not what we’re going for in this recipe).
  • Add in the milk, water, and salt. Bring to a boil and let simmer for about 25 minutes or more, stirring occasionally. It will look like the porridge isn’t thickening but it will happen quick towards the end.
  • While the porridge is cooking, melt the butter in a small skillet over medium-low. Cut the banana into ¼” to 1/2 “ thick slices and place in the pan with the melted butter. Cook for a minute or so. Add in the sugar and a pinch of salt. Continue to cook until the sugar begins to caramelize the bananas, about 2 minutes or so. You want the bananas to cook just long enough to be soft but not lose their shape.
  • Once the porridge and bananas are done, assemble the bowls. Divide the amaranth into two bowls and top with bananas, a sprinkle of cinnamon, cream, and a sprinkle of toasted pecans.

Notes

NOTES

  • I like to toast my pecans in the pan before I make the bananas. Simple add to the heated pan and shake until fragrant and starting to darken slightly. Remove from the pan and return to heat for the bananas.
  • A little amaranth goes a long way. The serving size for amaranth is ¼ cup dry but I tend to eat a sizable breakfast.
  • The old recipe called for soaking and while there are schools of thought that this is a must for every grain, legume, nut, and seed. I prefer the flavor of amaranth that has been toasted (which isn’t really feasible unless you soak, dry, then toast- a process I’ve yet to master timing for).

Keywords: amaranth porridge