Baked Banana Amaranth Porridge

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.

Serves 5.

  • 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
  1. 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. 
  2. Mix together the honey and peanut butter in a measuring jug. Whisk through the egg followed by the milk. 
  3. Add the raisins, chopped walnuts and 2 sliced bananas to the jug and mix well. 
  4. Pour the milk mixture into the amaranth with the cinnamon, oats and seeds until well combined. 
  5. 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.  
  6. Allow to cool fully before covering and storing in the fridge. Simply reheat a portion in the microwave on high for 2 minutes.
Happy cooking,
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