Warm Amaranth Breakfast Bowl with Hemp, Chia, and Berries

by Erica Twingler-16 July 2026Easy

Warm Amaranth Breakfast Bowl with Hemp, Chia, and Berries

Servings2

A cozy, high‑protein vegan and gluten‑free breakfast featuring ancient grain amaranth simmered to a creamy porridge, topped with omega‑3 rich seeds, iron‑boosting pumpkin seeds, and fresh berries.

Method

0
Rinse the amaranth under cold water using a fine mesh strainer for 30 to 60 seconds.
1
Add the rinsed amaranth, water, salt, and cinnamon to a small saucepan and stir.
2
Bring to a boil over medium heat, then reduce to low, cover, and simmer for 15 to 20 minutes, stirring occasionally, until most of the liquid is absorbed and the amaranth is tender with a porridge-like consistency.
3
Stir in the soy milk, vanilla extract, and maple syrup. Simmer uncovered for 3 to 5 more minutes, stirring often, until creamy. If it becomes too thick, add a little more water or soy milk to reach your desired consistency.
4
Remove the saucepan from the heat and let the amaranth rest for 2 minutes to thicken slightly.
5
Divide the warm amaranth porridge between two bowls. Top each bowl with chia seeds, hemp seeds, ground flaxseed, pumpkin seeds, and fresh berries.
6
Serve warm, adding an extra splash of soy milk if desired.