I’ve developed like many others into a big fan of porridge. This amaranth porridge-esque version is in a different league I believe to porridge, almost like a pudding style dessert for breakfast!
Perfect for really cold, winter mornings topped with some Greek yoghurt and seasonal fruit.
I often make this on a Sunday night and it keeps me going all week, kept fresh in the fridge.
- 1/2 cup amaranth
- 1 cup water
- 2 tbsp nut butter
- 1 tbsp honey
- 1 egg
- 250ml milk
- 3 bananas
- 50g raisins
- 50g walnuts
- 1 tsp cinnamon
- 2 tbsp chia seeds
- 3 tbsp oats
- Gently bring the amaranth and water to a boil. Allow to boil for 2-3 minutes and then remove from the heat with the lid on. The amaranth will continue to absorb all of the water until it forms a thick paste like texture.
- Mix together the honey and peanut butter in a measuring jug. Whisk through the egg followed by the milk.
- Add the raisins, chopped walnuts and 2 sliced bananas to the jug and mix well.
- Pour the milk mixture into the amaranth with the cinnamon, oats and seeds until well combined.
- Place this mixture into a loaf tin or ovenproof dish. Top with the remaining sliced banana and bake for 60 minutes at 160°C or until firm through.
- Allow to cool fully before covering and storing in the fridge. Simply reheat a portion in the microwave on high for 2 minutes.
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