Porridge They have become my new favorite weekend breakfast. Until now I have always used rolled oats as a base, but determined to try other cereals, other flavors, I recently bought amaranth. Its seeds are cooked in a similar way to those of oats, however, their texture has nothing to do with that of this.
Amaranth It becomes somewhat gelatinous when cooked, giving us a texture and consistency that we could compare with that of chia. To the breakfast bowl, in addition to the amaranth porridge, add pear, strawberries, blueberries, cinnamon and coconut. Next time I'll try it with my favorite plant-based milk, almond milk.
Amaranth porridge with strawberries and roasted pear
Author Maria
Recipe type: Breakfast
Rations: 2
Preparation time:
Cooking time:
Total time:
Ingredients
- 1 pear
- 1 teaspoon of olive oil
- Cinnamon to sprinkle
- ½ cup amaranth grain (soaked in water overnight)
- 390 ml. vegetable milk (coconut)
- 2 teaspoons cinnamon
- 1 teaspoon of vanilla
- 1 teaspoon of honey
- Blueberries and pomegranate
- Coconut flakes
Preparation
- We preheat the oven to 200ºC.
- We cut the pears into slices and we place them on a baking tray lined with greaseproof paper. We spread them with a pinch of oil using a brush, sprinkle cinnamon over them and bake for 15 minutes.
- While the pear is baking, rinse and drain the amaranth.
- We put the amaranth in a saucepan with the milk and bring to a boil. Then, over low heat, cook the mixture for 20 minutes with the lid on, stirring frequently to avoid sticking.
- After 20 minutes we remove from the heat and we add the cinnamon, vanilla and honey. We remove and let stand 5 minutes with the lid on.
- We serve the amaranth porridge in two bowls and place the roasted pear, fresh fruit and grated coconut.