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Lazy Cat Kitchen

A food blog with plant-based recipes from all over the world

Amaranth porridge with raspberry chia jam

January 23, 2018 by Ania - 8

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amaranth porridge raspberry chia jam

What’s your staple winter breakfast, guys? I tend to go for a steaming hot bowl of porridge, especially when I have a busy day ahead as it keeps me full until lunchtime. I have a soft spot for this simple Scottish (if made with rolled oats) fare, but I am pretty particular. It has to have texture, so I insist on making it with jumbo rolled oats and no other type will do.

My fondness for porridge may stem from my family’s childhood tradition where my mum would make a big vat of porridge for the entire family on Sunday morning. I used to love it with a cube of butter on top and a generous sprinkling of raisins, cinnamon and sugar πŸ™‚ . I no longer have my porridge like that, but I’m still a fan of a well cooked porridge (I have had some bad specimens, especially when on the go).

As much as I love oats, sometimes I experiment a bit by using different grains (or pseudo-grains, in this case) to inject a bit of variety. In that vein, today’s recipe is for an amaranth porridge. In case you haven’t heard of it, amaranth is the current pseudo-grain ‘du jour’ although it’s a thousand years old apparently. It’s revered for high levels of fibre and a complete set of amino acids. It’s easy to prepare, easier than oats in fact as you don’t need to babysit it much.

Similarly to beans and nuts, amaranth contains phytic acid, which is somewhat of a problematic compound. It binds to the minerals in our food (like iron and zinc, for example) and prevents our bodies from absorbing them. To combat this, many experts recommend soaking foods containing phytic acid as it supposedly neutralises it. I am in two minds about this as phytic acid has also been found to be an important cancer and osteoporosis preventing compound so we don’t want to eliminate it from our diets completely. Dr Greger, whose expertise and objectivity I trust, explains it well in this video and according to him consuming onion and garlic alongside phytic acid-rich foods, substantially increases the bioavailablity of minerals again. As I would not recommend onion in your porridge, it’s perhaps best to soak your amaranth for this application though πŸ˜‰ .

Aside from soaking, the porridge itself is super easy to make, it only takes about 15 minutes of bubbling on the stove and a couple of stirs. Once ready, it resembles cooked polenta with a subtle, earthy taste. Because I’m a rebel and I’ve missed berries having spent 4 years on a dry rock (AKA the Greek island of Paros), I’m having my porridge with a quick raspberry chia jam made from frozen berries. You are welcome to have it with cinnamon apples or pears or my maple orange roasted cranberries work really well too.

PS: If you make my amaranth porridge with raspberry chia jam, don’t forget to tag me on Instagram as @lazycatkitchen and use the #lazycatkitchen hashtag. I love seeing your takes on my recipes!

amaranth porridge raw amaranth

raspberry chia jam

amaranth porridge raspberry chia jam portion

amaranth porridge

5.00 from 1 vote
Print
  • serves: 1
  • prep: 5 min
  • cooking: 15 min

Ingredients

PORRIDGE

  • 50 g / ΒΌ cup amaranth*
  • 180 ml / ΒΎ cup plant milk (I used almond milk)
  • Β½ tsp ground cinnamon (optional)
  • ΒΌ tsp ground ginger (optional)
  • 1/8 tsp of ground nutmeg (optional)
  • a pinch of ground cloves (optional)
  • a pinch of ground cardamom (optional)
  • a handful of seeds and nuts, pan-roasted
  • maple syrup or agave syrup, to serve (optional)

RASPBERRY CHIA JAM

  • 250 g / 0.5 lb frozen raspberries, thawed
  • maple syrup or agave syrup, to taste (optional)
  • 4 tsp ground (or whole) chia or flax seeds

Method

  1. OPTIONAL STEP: Place your porridge bowl inside a warm (75Β° C / 165Β° F) oven to warm it up gently.
  2. Place rinsed (and ideally soaked for a few hours if you have time*) amaranth in a pot with your plant milk of choice (I used almond milk) or a mixture of plant milk and water. Add winter spices if you wish.
  3. Allow the mixture to come to the boil, then cook it, uncovered, on a very low heat, stirring from time to time. It takes about 15 minutes for the porridge to be ready (it resembles polenta or grits once it’s cooked).
  4. While the porridge is cooking, you may want to roast your nuts and seeds on a dry pan and make quick raspberry jam (see below).
  5. Serve in a pre-warmed bowl topped with raspberry jam, roasted nuts and seeds and maple syrup.

RASPBERRY CHIA JAM

  1. Mash up thawed raspberries with a fork.
  2. Sweeten to taste if you wish.
  3. Mix chia seeds in and allow ‘the jam’ to stand for about 10 minutes so that it has a chance to thicken. Store in an air-tight jar / container in the fridge.

Notes

*See 4th paragraph in my post for why soaking is recommended.

If you want more info on some of the ingredients that we use in our recipes, check out our glossary.
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This recipe has been written by Ania. She is the cook, stylist and photographer behind Lazy Cat Kitchen. You can read about her journey into food blogging here. You can also check her out on Pinterest and Instagram.

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    Comments

    Leave a comment

  1. Anna Freuler says

    January 24, 2018 at 5:32 am

    I love your recipes!! I’ve started back to only eating plant based Whole Foods primarily because of chefs like yourself who have improved the culinary experience with yummy and interesting recipes made simple and beautiful. Thank you for your creativity in the kitchen! You make my belly and heart happy. 😊

    Reply
    • Ania says

      January 24, 2018 at 2:21 pm

      Thanks, Anna! That’s so lovely to hear! πŸ™‚ Ania

      Reply
  2. Melanie says

    January 25, 2018 at 8:36 am

    That looks so tasty. Haven’t had amaranth in a while – great idea to have it as a porridge.

    Reply
    • Ania says

      January 25, 2018 at 12:56 pm

      Thanks, Melanie! Ania

      Reply
  3. deselby says

    January 25, 2018 at 9:45 am

    I really shuld try this! I bought amaranth thinking it would be like used like cous-cous or bulgur, but it is really not edible that way, in my opinion. (or pehaps you have another exciting dish with this?). So now I have lot s in the cupboard! Thanks

    Reply
    • Ania says

      January 25, 2018 at 12:56 pm

      Why don’t you try it in porridge, it’s different to oat one of course, but still quite pleasant and nutty and texture-wise, it’s like cooked polenta. Hope that helps! Ania

      Reply
  4. Amber says

    January 29, 2018 at 9:17 am

    Do you know how long the jam will last in the fridge?

    Reply
    • Ania says

      January 29, 2018 at 11:52 am

      Hi Amber,

      Probably around 1 week, I would say. Ania

      Reply

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Ania Marcinowska
Hi, I'm Ania. I love good food but I love animals more! Adopting a plant-based diet has been the best decision I've made and that's how this blog was born. It's a space where I want to show you that creating delicious plant-based food isn't actually hard at all.
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