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! 

dotted-line

Amaranth Pumpkin Porridge

dotted-line
Prep Time
Total Time

INGREDIENTS

  • 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 

DIRECTIONS

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!


Sunwarrior

Our mission is to nourish & transform the planet, one individual at a time, by providing the highest quality, clean, affordable, plant-based nutrition, education, and science-backed bio-technologies.


Disclaimer

Claims on this site have not been evaluated by the FDA. Information on this site is not intended to diagnose, treat, cure, or prevent any disease. We encourage you to do your own research.. Seek the advice of a medical professional before making any changes to your lifestyle or diet.

Share This Post

Sunwarrior likes to share. Please feel free to repost articles as long as you always link back to the original and credit the author.



Leave a comment

Please note, comments must be approved before they are published