Cinnamon Apple & Pear Amaranth Porridge is a perfect fall flavored, hearty and nutrient dense porridge to make in the cooler months utilizing one of my favorite fruits of the season, apples and pears! The weather here in Nashville is starting to let go of summer and welcome fall with open arms and you can feel and smell it in the air. The cool breeze with the crisp smell of leaves, is an irresistible combination for me. I savored this beautiful moment by opening all the windows in the house, enjoyed this recipe and gravitated towards my comfy couch… PJ’s, bird’s chirping, and a good book included.
Sometimes there’s nothing better than a warm bowl of oatmeal or porridge in the morning to wake yourself up- actually I’m more of a breakfast for dinner kind of girl myself, but this is porridge is perfect any time of day.
Why use amaranth? I spoke a little about the health and nutrient benefits of amaranth here. Amaranth is the grain (psuedo-grain) of choice I suggest to individuals when they’re searching for a healthier version of cream of wheat or grits. Since amaranth is a very small seed, after it’s cooked it resembles the texture of grits. Each amaranth seed melts together to form a chewy textured mixture and the seeds are not able to be individually picked apart like quinoa for example. Amaranth is the perfect candidate for porridge recipes. It also contains great amounts of fiber and protein, perfect combination.
Stewed apples with cinnamon was staple breakfast item during the weekends in my house hold as a little me and I still enjoy this dish to date. The spiced apples and pears go perfectly with the texture and creaminess of the amaranth. You can use many varieties of apples during the fall, simply choose one you enjoy the most. My favorite is Fuji (thus far), but feel free to use what’s in season or local to you.
- ¼ cup amaranth
- ½ cup unsweetened almond milk (or milk of choice)
- 1 cup filtered water (use as much or as little to achieve desired thickness of porridge)
- ¼ cup Fuji apple, diced
- ¼ cup pear, diced
- 1 tablespoon maple syrup (sugar free version, use stevia to taste)
- 1 tablespoon ground cinnamon
- dash of freshly ground nutmeg
- Cook amaranth by bringing water or almond milk to a boil, add amaranth and bring to a boil, reduce to simmer and cover with a lid and cook for 20 minutes or until the amaranth has come together and resembles porridge. You may add additional water throughout the process, amaranth will continue to “soak” it up.
- In a separate saucepan, combine sliced apples and pears with maple syrup and cinnamon and cook until softened (about 10-15 minutes).
- Stir the stewed Cinnamon Apples and Pears into the cooked Amaranth and serve with walnuts, a drizzle of maple syrup, etc.
I hope you do the same and enjoy this recipe when you have a morning to just be and enjoy (be sure to “save” the recipe in your recipe box!).
Toppings | *optional
- Almond butter
- Pumpkin seeds
- Dark chocolate chips
- Raw apples diced
- Shredded coconut, etc.
What’s your favorite fall breakfast to make? Share below, I love hearing your thoughts!
Have a warm and cozy day,