Amaranth Porridge with Maple, Almonds and Cranberries

Try this new twist on an ancient grain—amaranth porridge with maple syrup, almonds and cranberries.

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  • Servings: 6

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  • 2 cups almond milk
  • 2 cups water
  • 1 cup amaranth
  • 4 tablespoons unsalted butter
  • 1/2 cup maple syrup
  • 1/2 cup sliced almonds
  • 1/2 cup dried cranberries

How to make this recipe

  1. Bring the milk and water to a boil in a medium saucepan. Whisk in the amaranth, reduce the heat to low and cover. Simmer for 30 minutes, stirring occasionally, until the liquid is absorbed and the amaranth is tender.

  2. Meanwhile, preheat the oven to 350º. Place the sliced almonds on a single layer on a baking sheet and bake for five minutes, or until just beginning to brown. Remove from the oven and set aside.

  3. Remove the amaranth from the heat and stir in the butter and maple syrup. Divide between serving bowls and top with almonds, cranberries and a drizzle of maple syrup.

Contributed By Photo © Emily Farris Published December 2014

460327 recipes/amaranth-porridge-maple-almonds-and-cranberries 2014-06-25T22:42:05+00:00 Emily Farris fall|winter|american|6|fast|gluten-free|vegetarian|web-exclusive|breakfast|brunch december-2014 recipes,amaranth-porridge-maple-almonds-and-cranberries 460327

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