Ingredients

• ½ cup amaranth
• 2 bananas
• ½ teaspoon cinnamon
• 1-2 tablespoons maple syrup*
• ¼ cup pecan pieces
• 1 tablespoon walnut oil
• 1 cup water
• Milk (whole, almond, or coconut), to serve

How to make it

1. Soak Amaranth over night (if possible.)
2. Drain and rinse amaranth.
3. Combine with one cup water and salt. Bring amaranth to a boil, and reduce to a simmer (all the way to low.) Cover and let simmer for 15 minutes.
4. Remove from heat and let sit for 10 more minutes to thicken amaranth.
5. Add a bit of milk/water to thin the texture out if desired.
6. Add pecans to a dry skillet and toast over medium-low heat, stir often. Toast until fragrant, 2-3 minutes.
7. Remove from skillet and set aside.
8. Heat walnut oil, maple syrup, and cinnamon over medium-low heat.
9. Cut bananas in ½" slices and add to skillet, cook until bananas are extremely tender and maple syrup has absorbed into the slices.To serve, stir together ¾ of the bananas and amaranth.
10. Pour into bowls and top with remaining bananas, pecans, and a drizzle of milk.