Amaranth Pumpkin Porridge

A warm and cozy breakfast of amaranth pumpkin porridge spiced with cinnamon will make getting up in the morning a treat!

Amaranth is a gluten-free pseudo-grain that is a great source of protein and when cooked, becomes gummy, which is perfect for porridge! By soaking the Amaranth overnight, it releases phytic acids, which helps to make it more digestible. This porridge is perfect for breakfast or even as a snack! The spices (especially Ceylon cinnamon) are great for balancing your blood sugar and will help to keep you full all morning long! 


Amaranth Pumpkin Porridge

Prep Time
Total Time


  • ½ cup amaranth
  • ¼ cup pumpkin puree
  • 1 teaspoon Ceylon cinnamon
  • 1 teaspoon nutmeg
  • 1 tablespoon almond butter
  • 1 tablespoon maple syrup
  • 1 tablespoon coconut oil
  • Sprinkle with toasted pumpkin seeds 


1. Soak amaranth in water and lemon juice for up to 8 hours.

2. Bring to a boil, add sea salt, cover and simmer for 20–30 minutes. Remove from heat and mix in pumpkin puree, cinnamon, nutmeg, almond butter, maple syrup, and coconut oil.

3. Sprinkle with toasted pumpkin seeds.

4. OPTIONAL: Add a half of a scoop of Sunwarrior Vanilla Classic Plus to give yourself an extra boost of protein for the day!

And enjoy this mm-mazing breakfast!

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