Pumpkin Pie Amaranth Porridge

This recipe is a culmination of multiple, timely inspirations with a pinch of new years resolution added!


The only resolution I’ve made for 2014 is to eat more vegetables. Which is not to say that I don’t already eat a lot of vegetables, but I admit to having a lazy lunch sometimes, throwing a few eggs together and realising later that the only vegetables I’ve eaten were at dinner. Not ideal. Perhaps I should alter the resolution to more vegetables at lunch?

My sister just bought My Kitchen Rules contestants Luke and Scott‘s (who could ever forget their dedication to Quinoa?) new book “Clean Living”. I’ve been flicking through it on and off for the past week and I keep coming back to wanting to try amaranth as a new kind of grain.


Last night I finished off the rest of my slow cooker Chilli Con Carne by stuffing it into half a roasted butternut pumpkin, with the intention of having pumpkin and poached egg on toast using the pumpkin I scraped out.

Then yesterday, I was perusing food blogs (how unusual!) and I came across a wealth of inspiration at My New Roots and a recipe for Pumpkin Pie Amaranth Porridge. Two things in one week telling me to try amaranth? Must be a sign! Plus, I get to sneak some veg into a sweet breakfast!

I easily found a packet of organic amaranth at my local health food store for around $6.00 so no excuses OK! However, I’m fairly certain this recipe work nicely with oats as well, though more liquid may be required.

This is my version of My New Roots PPAP. She provides a whole heap of info about amaranth on her post which is definitely worth reading and according to Luke and Scott, it is high in protein and gluten free. Sounds like a winner to me! I feel nourished just writing this.

Serves 1.

40g Amaranth (soaked overnight)
1/4 cup Coconut Milk
1/4 cup Coconut Water (more if necessary to keep from drying out)
1/4 cup Pumpkin Puree (steamed pumpkin is fine)
1 Medjool Date – diced
Pinch each of ground ginger, nutmeg, cloves, cinnamon
1/2 tsp Vanilla Extract
1/2 tsp Mesquite Powder
To serve: Vanilla greek yoghurt, toasted shredded coconut, nuts of choice.

Combine all ingredients in a small saucepan and bring to the boil. Turn down to a low simmer and simmer for 10-15 minutes, stirring to ensure that it doesn’t catch and burn at the bottom. Add more coconut water if required.

Take off the heat and let sit for 5 minutes to thicken up. Serve with yoghurt, coconut and nuts, maybe an extra drizzle of coconut milk!

I love that the amaranth takes on a pearl like quality, the little grains glistening away and looking gorgeous! I can see endless possibilities here! There will be a lot more amaranth recipes to come! Don’t forget to tag me into any recipe recreations on Instagram @feedyoursoul_perth or #feedyoursoulperth!


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