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Amaranth Breakfast Cereal 1-17-10 (3)

Okay, so… breakfast is a challenge for me. I’m at work by 7am every morning. And I can’t eat at 6am, my body just can’t take eating too early. Luckily I can eat at my desk, so I do breakfast while working. Although that’s limiting of course. So I’ve gotten a system down of cooking a breakfast cereal, dividing it up into 5 different mini tupperware containers, and then grabbing one out of the fridge each day. I’ve used Bob’s Red Mill Gluten Free ‘Hot and Tasty Breakfast Cereal’ which is yummy. I also tried a ton of different variations with grits (not so in love with any of those). But I felt like trying something different. So this week I cooked Whole Grain Amaranth to use as a breakfast cereal.

Its hard to describe. Earthy maybe? That makes it sound bad; like you’re gnawing on a hunk of sod… :D Its got a weird texture too, but its not a bad texture. Its soft but also has a small crunch feeling to it. Long story short – I liked it, but I didn’t like it plain. So this recipe is how I made it work for me. And I’ll been eating it everyday this week!

Ingredients:

1 cup whole grain amaranth
3 cups water
1/4 teaspoon butter flavor extract (unless you can use real butter, that would probably be tasty!)
1/2 teaspoon vanilla extract
1/3 cup unsweetened dessicated coconut
5 drops liquid stevia
Chopped pecans and unsweetened dessicated coconut for ‘garnish’

Instructions:

Boil the 3 cups of water in a medium saucepan. As soon as you seen signs of boiling, add the whole grain amaranth. Once you come to a rolling boil, turn the heat down to medium. Cook for 15 to 20 minutes, stirring occasionally. Its actually really fun to watch it cook because for most of the time the grains are all separate. I’ll be honest, I had doubts as to whether they were going to actually fuse! But they did. You’ll know they’re ready when the water seems to miraculously disappear and you’re left with mush (oh boy, I’m really making this sound awesome aren’t I?). At that point add your extracts and stevia. Mix those in first before you mix in the coconut.

At that point I spoon the cereal out into containers, then I covered the tops with some coconut and chopped pecans. This is obvious from the recipe, but it makes about 3 cups. I find it makes perfect 1 serving amounts for my 5 containers. If you’re brave and aren’t afraid to experience a different texture for your breakfast, give this a try!

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Amaranth Breakfast Cereal 1-17-10 (12)

This post is linked to Slightly Indulgent at Simply Sugar and Gluten Free.

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10 Responses to Amaranth Breakfast Cereal

  1. Iris says:

    I like amaranth but I have to go to Whole Foods to find it, which is too out of the way for me. This looks great!

  2. Brenda says:

    I’ve never tried this grain, but I love whole grain cereals, I would probably like this too.

  3. Chelsey says:

    I have never made amaranth, but this is how I love my oatmeal! I make the same way almost to a T. I like a chopped date on top too. Gives it a caramel nut taste.

  4. [...] Aubree Cherie @ LivingFree (Amaranth Breakfast Cereal)15. Kristen (homemade graham crackers)16. Hallie @ Daily Bites (Caramelized Red Onion and Chickpea [...]

  5. I’ve eaten quinoa for breakfast before but never amaranth – will have to try that soon! Thanks for the idea.

  6. Deanna says:

    I was just standing at the bulk bin yesterday looking at the amaranth and wondering if it would make good breakfast eats. Unfortunately, I didn’t actually buy any. Now I need to go back and buy some. :)

    I had Kasha (roasted buckwheat groats) with rice milk, cinnamon, maple syrup, and nuts one day this week. Very crunchy. (It’s already roasted, so I didn’t cook it again. I’ve found I hate cooked kasha because it turns into mealy mush. Quick and easy, but I’m not sure I loved it.

    • Hey Deanna – I’ve never tried Kasha before; it sounds interesting! I actually find that my favorite warm breakfast grain is just brown rice. It works really well with any flavors because it doesn’t have a strong one itself. Plus its cheap :)

  7. Great website! This recipe looks great! Thanks!

  8. Stefanie Lynn says:

    Hello, Ive been cooking mine for 25 minutes now….followed your recipe to a T. all the water is still there….its not thickening at all….I guess its been 30 min now…we are going to be seriously late for school today!!!

    • Hi Stefanie – I’m really not sure why the grains were not fusing for you at 30 minutes! It may have something to do with the difference in our stoves. At the time I had a gas stove and so medium heat still ran pretty hot. If you have an electric stove, I would recommend keeping the heat closer to high, while stirring continually. I know from personal experience with trying recipes from other blogs, that it can be helpful to try a recipe when you have time to make changes as needed – I find there are always a few differences how a recipe turns out for me as it did on the recipe. But I am sorry your experience was not as successful :/

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