Amaranth Porridge with Cinnamon Pear

Amaranth doesn't get much attention at breakfast, but this tiny ancient grain cooks up into a porridge with a pleasant nutty bite and a stickiness that holds onto whatever you fold into it. Paired with cinnamon-stewed pear, it turns into something you'll want on repeat through the colder months. If you like grain-based porridges, our ginger turmeric overnight oats with pumpkin seeds is another good cold-morning option, and the flaxseed here pairs well with the fiber in our chia pudding with roasted plums. For more quick mornings, see our roundup of 5 fast gut-friendly breakfast ideas.

Ingredients

• 1 cup amaranth, rinsed
• 2 ½ cups water
• 1 cup unsweetened almond milk, divided
• Pinch of sea salt
• 2 ripe pears, peeled and diced
• 1 tbsp coconut oil
• 1 tsp ground cinnamon
• 2 tbsp maple syrup
• ¼ cup chopped walnuts
• 2 tbsp ground flaxseed

Instructions

1. Combine amaranth, water, ¾ cup almond milk, and salt in a saucepan. Bring to a boil, then reduce heat and simmer, stirring often, for 18-20 minutes until thick and porridge-like.
2. While the amaranth cooks, melt coconut oil in a skillet over medium heat. Add diced pear and cinnamon, and cook for 6-8 minutes, stirring occasionally, until softened and lightly caramelized.
3. Stir maple syrup into the stewed pear and remove from heat.
4. Spoon the amaranth porridge into bowls, loosen with remaining almond milk if needed, and top with the cinnamon pear, walnuts, and ground flaxseed.

Nutrition Facts (per serving)

Breakfast rarely does this much work for your microbiome.

This recipe is for informational purposes only and is not a substitute for professional dietary advice.