Amaranth and Millet Porridge

A delicious sustaining start to the day somewhere between a porridge and a pudding; could be served as breakfast, brunch or dessert just by changing up the toppings and garnishes. 


Fresh fruit, nuts and seeds, nut butter, fruit compote, poached pears, marinated dried fruits, crumble, granola, nut praline…..I could go on…

  • Prep 5 mins
  • Cook Time 35 mins
  • Difficulty Low
  • Servingmakes 4 cups
  • Dairy free

    Dairy-free Recipes have no animal milk or milk products no cheese, no yoghurt. Dairy is a common food allergen, dairy can cause inflammation.

  • Low GI Blood Sugar

    Recipes have blood sugar balancing and low glycemic index ingredients. A diet rich in foods that balance blood sugar helps lower risks of type 2 diabetes.

  • Plant Protein

    Recipes with plant protein-rich ingredients.  Examples of plant-based high protein foods include; quinoa, teff, millet, wild rice, oats, buckwheat, amaranth, sorghum, wheat, nuts, seeds, hemp seeds, peas, beans, lentils, legumes, soy, tofu & tempeh, broccoli, brussels, spinach, kale, mushrooms, nutritional yeast.

  • Prebiotic Insoluble Fibre

    A prebiotic is an insoluble food fibre for beneficial gut bacteria.  Eating a diet rich in prebiotic foods helps us maintain a healthy-gut-flora and microbiome.  Inulin is a type of insoluble plant carbohydrate that is a prebiotic food source.

    Prebiotic Foods include;
    Chicory Root, Dandelion greens, Jerusalem artichoke, Garlic, Onions, Leeks, Asparagus, Banana, Blueberries, Seaweed, Apples, Jicama, Yacon Root, Burdock root, Shitake Mushrooms, Barley, Oats, Wheat bran, Legumes, Beans, Peas, Raw Cacao, Flaxseeds, Chia Seeds, Honey, 

  • Vitamins Minerals


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  • ½ cup millet
  • ½ cup amaranth
  • 3 cups water + 1 cup coconut milk **
  • ½ teaspoon sea salt
  • Spices: cinnamon, ginger, cardamom, mace.
  • 2 teaspoons vanilla extract
  • 2 tbsp maple syrup - optional

To Serve

  • 2 tbsp superseed mix
  • 1 apple, diced
  • Blackberries, blueberries or dried fruit
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Amaranth and Millet Porridge


SAUCEPAN, medium heat toast millet, stirring – about 2 mins until it begins to pop  This step adds a great flavour.


ADD rinsed amaranth, water & coconut mix, sea salt.  Be careful—the pan is hot and will hiss & bubble a bit.


ADD spices like; 4 whole cardamon + 2 pinches Sri Lankan Mace (nutmeg’s sister ~ a proper old school spice).  1 cinnamon stick


SIMMER low, lid-on 20-30mins. Stir often as porridge tends to stick especially in the last half of the cooking stage.


TASTE – when cooked consistency is similar to oatmeal with a slightly textured little bite from the amaranth.


ADD vanilla, maple syrup or sweetener of your choice and remove any spice pods.


SERVE in bowls, sprinkled with Super Seed Mix top with fruits, drizzle over honey or maple syrup.


STORE covered in the fridge.  REHEAT on the stovetop = add ¼ cup water | milk to get porridge consistency going again.  Be sure to stir constantly until hot.


Tips + Suggestions

BOTANICAL BENEFITS*: High in fibre, omega 3s, antioxidants, B vitamins, essential minerals, protein, alkalizing and metabolism balancing 


COCONUT MILK; make your own = 4 cups water + ½ cup coconut milk powder. I mainly use coconut milk powder these days as the stuff in the supermarket’s fridge section has SO many added ingredients that are barely pronounceable.  Bang for your buck and nutrient bite, the powder goes a long way for me.  Or make your own coconut milk easily by soaking unsweetened coconut chips in water and blending with a high-speed blender, it will have some texture to it which in this recipe would be nice OR use the canned stuff.


CHANGE IT UP for different occasions; use different spices, toppings from fresh fruit to spiced boozy marinated dried fruits and Cider Spiced Roasted Nuts.