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Amaranth Porridge with Stone Fruits

Active Time: 10 minutes / Requires soaking overnight

Makes 2 servings


  • 3/4 cup amaranth, soaked overnight
  • 1 1/2 cups water
  • 1 cup almond milk
  • 1 tablespoon chia seeds
  • 2-3 tablespoons raw honey
  • 1/2 teaspoon vanilla extract
  • Pinch of cinnamon
  • 1 peach or nectarine, halved, pitted, and chopped
  • 2 plums, halved, pitted, and chopped


  1. Drain and rinse amaranth. Place amaranth and 2 cups water in a small pot and bring to a boil. Lower heat to a simmer and cook until tender, 10-15 minutes. Drain excess water if needed.
  2. Put 1/2 of the amaranth in a food processor with almond milk, chia seeds, vanilla, nutmeg, and raw honey. Pulse until smooth, add reserved amaranth, and pulse just to combine. There should still be a hearty grain texture.
  3. Divide into 2 serving dishes and top with fresh stone fruits.