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Eat Well Sep. 24. 2013
Breakfast

Cinnamon Apple & Pear Amaranth Porridge

Sep. 24. 2013
Breakfast
McKel Hill, MS, RDN, LDN

McKel Hill, MS, RDN, LDN

Founder

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.

Cinnamon Apple & Pear Amaranth Porridge
Recipe Type: breakfast
Author: McKel Hill, MS, RD, LDN
Prep time:
Cook time:
Total time:
Serves: 1
A healthier version of grits using amaranth and sweet stewed apples with pears and cinnamon.
Ingredients
  • 1/4 cup amaranth
  • 1/2 cup unsweetened almond milk (or milk of choice)
  • 1 cup filtered water (for cooking, use as much or as little to achieve desired thickness of porridge)
  • 1/4 cup Fuji apple, diced
  • 1/4 cup pear, diced
  • 1 tablespoon maple syrup (sugar free version, use stevia to taste)
  • 1 tablespoon ground cinnamon
  • dash of freshly ground nutmeg
Instructions
  1. Cook amaranth by bringing water or you may use 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.
  2. In a separate saucepan, combine sliced apples and pears with maple syrup and cinnamon and cook until softened (about 10-15 minutes).
  3. Stir the stewed Cinnamon Apples and Pears into the cooked Amaranth and serve with walnuts, a drizzle of maple syrup, etc.
  4. Enjoy!
Serving size: 1 Calories: 280 Fat: 5 Carbohydrates: 53 (net 43) Sugar: 12 Fiber: 10 Protein: 8

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
  • Walnuts
  • 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,

xo McKel

The Recipe

Serves 1

Print

Ingredients:

  • 1/4 cup amaranth
  • 1/2 cup unsweetened almond milk (or milk of choice)
  • 1 cup filtered water (for cooking, use as much or as little to achieve desired thickness of porridge)
  • 1/4 cup Fuji apple, diced
  • 1/4 cup pear, diced
  • 1 tablespoon maple syrup (sugar free version, use stevia to taste)
  • 1 tablespoon ground cinnamon
  • dash of freshly ground nutmeg

Directions:

  1. Cook amaranth by bringing water or you may use 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.
  2. In a separate saucepan, combine sliced apples and pears with maple syrup and cinnamon and cook until softened (about 10-15 minutes).
  3. Stir the stewed Cinnamon Apples and Pears into the cooked Amaranth and serve with walnuts, a drizzle of maple syrup, etc.
  4. Enjoy!

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Did you try it out?

Share Your Thoughts & Images

  • I am totally going to make this soon! I’ve never tried amaranth before, but I love discovering new grains. 🙂

  • J

    wow, i’ve always loved oats and this is definitely is next to try on my list! 😉
    thanks for sharing!!

  • I love just simple porridge topped with my Stewed Fruit!!
    Here is the recipe 🙂 http://diaryofaperthgirl.com/2013/06/02/yummy-healthy-stewed-apples/

    Love doing variations of the fruit with berries, sultanas, rhubarb etc

  • Kerry

    I made this for breakfast today with some variations: I used 1/8’c amaranth & 1/8’c steel cut oats. Soaking them in 1.5 c of water overnight in fridge enabled them to cook on stove in just 10’min!

    I topped with bananas, raw honey, pumpkin seeds, golden raisins. Loved the spices you suggested & used those. Added about a 1/4 of almond milk as porridge was almost done.

    Absolutely loving this!

    ESP because it’s 6 degrees today (Philadelphia)!with wind chills 10 below!

    • Hi Kerry,
      Awesome- that sounds so good! Glad you loved the recipe and stay warm- it’s super cold here in Nashville as well, I can’t imagine was 6 feels like!

  • What a great idea! I’ve been experimenting with amaranth for breakfast lately and this is the best! Thank you!

  • B Booey

    Delicious! Very satisfying.

  • Rita

    Hi! First off I would like to say that I have bebeen following your blog for quite some time, and I can say, as an aspiring nutritionist, I am absolutely in LOVE with every recipe! Each one is more delicious than the next! I have one quick question about this recipe though! Do you use both the almond milk AND the water? As in the recipe it states or but in the ingredients list it doesn’t mention they substitute one another. Thank you for your time!

    X Rita

    • Hi Rita,
      Thank you for your kind words and supporting Nutrition Stripped! The water is for cooking the amaranth in- but you may also use water to thin after the porridge has been made if you don’t want to use almond milk. Enjoy! xx mh

  • Katy

    Gorgeous Recipe, made it this morning and just subbed maple syrup for raw demerara! I usually have a hard time with amaranth but this recipe definitely made me come around to the idea of incorporating it into my diet more.

    Love the fact it’s vegan also [party in my mouth].

    • McKel Hill

      So glad you enjoyed this one Katy! Thanks for sharing and enjoy more 😉

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