Sprouted amaranth porridge with grilled banana recipe

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This unusual sprouted amaranth porridge is full of gooey, grainy goodness. It is a comforting, tasty breakfast that is well worth the preparation

Sprouted amaranth porridge with grilled banana
  • healthy
  • Vegan
  • Vegetarian
Preparation Time24 hours 5 mins
Cooking Time35 mins
Total Time24 hours 40 mins
Cost RangeNot

Our sprouted amaranth porridge is a delicious alternative to classic oaty porridge, and is topped with a caramelised grilled banana. 

This porridge is a little different because it uses sprouted grain rather than the more traditional oats. Sprouted grain has been soaked in filtered water, and this process helps to remove the phytic acid that coats the grain, making it easier to digest. Amaranth is an ancient grain, packed with health benefit. It's a good source of protein and has lots of micronutrients, so it's a good choice for breakfast. This recipe serves 2. It takes a day to make, so you will need to do a little bit of planning ahead, but it's worth the effort.


  • 100g amaranth
  • 1 vanilla pod
  • 400ml almond milk (coconut milk or rice milk)
  • 2 tbsp of honey (maple syrup or coconut sugar)
  • 1 tsp coconut oil
  • 1 tsp cinnamon
  • 2 bananas
  • 2 tbsp cacao nibs




  1. Wash the amaranth in a sieve, then place in a bowl and cover with filtered water. Leave to soak overnight, or for 24 hours.
  2. In the morning or when you are ready to dig in, drain the water and place the amaranth in a pot.
  3. Cut the vanilla pod in half and scrape the vanilla into the pot, pour the almond milk and honey on top. Give it a stir and add a small pinch of salt.
  4. Pop the lid on and bring it to a boil, then reduce the heat to let it simmer for 20 minutes. Check that the bottom isn’t sticking and add more milk if needed. Give the mix a stir and cook for a further 5 minutes, then take it off the heat and let it sit with the lid on for 5 mins.
  5. Place the coconut oil in a pan with the cinnamon and let this get fragrant. Slice the bananas in half and grill them in the pan for 2 minutes each side so they cook through.
  6. Divide the porridge into two bowls and place the banana halves on top. Finely chop the cacao nibs and sprinkle over the top, letting them melt into the porridge.
  7. Enjoy while still hot!

Top tip for making sprouted amaranth porridge with grilled banana

This recipe needs planning well in advance, as the amaranth needs to be left overnight. Remember to use filtered water, so as not to end up with a chemically after-taste!

What is amaranth?

Amaranth is generally viewed as an ancient grain, though technically it is a seed. It's rather like quinoa and is usually eaten as a porridge, cooked in a similar way to rice or oats. 

Is sprouted amaranth porridge gluten-free?

Yes, this amaranth porridge is gluten-free. You can also buy amaranth ground into flour which, like the seeds it's ground from, is naturally gluten-free.

What does amaranth taste like?

Amaranth has a seed-like, nutty taste, with a slightly spicy spicy or peppery edge to it.

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Octavia Lillywhite
Food and Lifestyle Writer

Octavia Lillywhite is an award-winning food and lifestyle journalist with over 15 years of experience. With a passion for creating beautiful, tasty family meals that don’t use hundreds of ingredients or anything you have to source from obscure websites, she’s a champion of local and seasonal foods, using up leftovers and composting, which, she maintains, is probably the most important thing we all can do to protect the environment.