Banana-Pecan Amaranth Porridge
Amaranth porridge with caramelized bananas is a delightful breakfast option that offers a warm and comforting start to your day. Nutty amaranth cooked to perfection, topped with sweet and buttery caramelized bananas, a hint of cinnamon, and crunchy pecans, this dish is a treat for your taste buds. The creamy texture and rich flavors make this dish a satisfying and wholesome choice for a nourishing morning meal.
— Constant Cookbook
Ingredients
- ½ cup amaranth
- 1 cup water
- ⅛ teaspoon salt
- ¼ cup pecan pieces
- 1 tablespoon walnut oil
- 1-2 tablespoons maple syrup*
- ½ teaspoon cinnamon
- 2 bananas
- Milk (whole, almond, or coconut), to serve
Instructions
- Heat a pot over medium-low heat. Add the amaranth and toast for about a minute. Any longer and you risk the amaranth starting to pop (a fun activity but not what we’re going for in this recipe).
- Add in the milk, water, and salt. Bring to a boil and let simmer for about 25 minutes or more, stirring occasionally. It will look like the porridge isn’t thickening but it will happen quick towards the end.
- While the porridge is cooking, melt the butter in a small skillet over medium-low. Cut the banana into ¼” to 1/2 “ thick slices and place in the pan with the melted butter. Cook for a minute or so. Add in the sugar and a pinch of salt. Continue to cook until the sugar begins to caramelize the bananas, about 2 minutes or so. You want the bananas to cook just long enough to be soft but not lose their shape.
- Once the porridge and bananas are done, assemble the bowls. Divide the amaranth into two bowls and top with bananas, a sprinkle of cinnamon, cream, and a sprinkle of toasted pecans.
Cook Time
25M
Prep Time
PT5M
Yield
2
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