Banana-pecan Amaranth Porridge

Serving 2 people

30 min


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