This vegan and gluten free Pumpkin Amaranth Porridge is a scrumptious wholesome winter breakfast. Its quick and easy for hectic mornings. Just grab a warm bowl of this deliciousness and enjoy the festivities.
I know this sounds crazy but I must make an honest confession. I am not a pumpkin fan. When it comes to any pumpkin recipe I become extremely picky. However, being a health conscious person, I make sure to include this healthy and nutrient packed vegetable into my family’s diet during fall season. Now, especially considering that seasonal fruits and vegetables are so important to consume.
I finally decided to make a quick, easy and healthy recipe. While making Pumpkin Amaranth Porridge I only considered the health part of the recipe. I wasn’t even sure if I would ever share this with you all. But I knew all my friends must be looking forward for me to post a pumpkin recipe.
I was surprised by the delicious and appetizing aroma of this porridge in my kitchen which brought a smile on my face.
How to make pumpkin puree at home
I made fresh pumpkin puree at home by boiling the chopped pumpkin, then cooling it and pureeing it smooth.
Canned pumpkin puree can also be used in this recipe.
I am genuinely fond of Amaranth grains. I always try to include this healthy grain in my recipes quite a bit.
How to make Pumpkin Amaranth Porridge
- In my first step, I boiled water and cooked Amaranth in it until half done.
- Then I added almond milk to it and cooked again.
- Thereafter, I stirred in pumpkin puree along with maple syrup.
- I let it cook uncovered for 5 minutes and turned the flame off.
- Later, spooned the porridge in the serving bowl.
- Lastly, topped it with walnuts, goji berries and walnut oil.
It was absolutely delish and satisfying.
I confidently served this porridge to my family and they loved it too. I was super happy with the outcome and finally I am sharing my most loved breakfast porridge recipe with you all. 🙂
HAPPY FALL!!!! Enjoy 🙂
If you get a chance to make this recipe then please leave your feedback in the comment section below. Please do not forget to rate this recipe. Also, feel free to tag @kiipfit in Instagram and I will surely shout it out there. I love seeing what’s cooking in your kitchen.
Pumpkin Amaranth Porridge
Equipment
- stove top
Ingredients
For the porridge
- 2 cups water
- 1 cup amaranth grains (dry)
- 1 1/2 cups unsweetened almond milk
- 1/2 cup pumpkin puree
- 2 tbsp pure maple syrup
For the toppings
- 2 tbsp chopped walnuts
- 2 tsp goji berries
- 1 tsp walnut oil (optional)
Instructions
- Add water in a saucepan and bring it to boil.
- Add amaranth and cook covered for 3 minutes or until water starts to get absorbed.
- Now add milk and bring it to a boil again.
- Add pumpkin puree and maple syrup and stir vigorously with a spatula until all the ingredients are well blended. Let it cook uncovered on medium flame for 5 minutes.
- If you plan to consume immediately then cook for another 2 minutes for a thicker consistency. Otherwise turn off the flame and cover.
- Top it with walnuts, goji berries and walnut oil and serve warm.
Video
Notes
- If this porridge kept for long all the liquid would be absorbed. In that case add ¼ cups milk to the warm porridge and mix very well and adjust the sweetener according to taste.
- I used walnut oil to add more nutrition and omega 3 to this recipe you can serve this oil free as well or top it with coconut oil if desired.
- I like my porridge to be of medium thick consistency. Feel free to adjust the milk measurements as per your desired consistency. But avoid it being too liquidy or amaranth may lose its natural taste and texture.
- Tastes best when served immediately.
Nutrition
Veena Azmanov says
Happy to try your healthy and perfect recipe. Looks creamy and delicious.
Gunjan says
Thank you Veena. Hope you enjoy it as much as we do in my family.
Harriet says
I always looking for something different and healthy for breakfast. This is going on my list of things to try.
Gunjan says
Thank you Harriet. If you get a chance to make this porridge do leave your feedback.
Byron Thomas says
This is such an interesting approach to porridge, which I was always led to believe had to be prepared with oatmeal. I love the use of amaranth in this!
Gunjan says
HAHAH! Thank you Byron. Hope you get a chance to make this porridge during this Fall.
Leslie says
Pumpkin puree with maple syrup is a combination that just can’t be beaten! I bet this recipe is mouth-watering!
Gunjan says
Absolutely Leslie. Its satisfying and nutritious at the same time.
Amanda Mason says
Yum! I am a huge fan of pumpkin and this looks to be right up my alley! I need a new breakfast routine and I can’t wait to add this to the mix!!
Gunjan says
Absolutely worth adding to your breakfast meal this winter. I guarantee you will love it Amanda.
Ashley says
Yum, this was delicious! Thanks for posting it! I had some amaranth sitting in my cupboard that I wasn’t sure what to do with, so this was perfect. I used dried apricots instead of goji berries since I didn’t have any and sprinkled some coconut flakes on top.
Gunjan says
Thank you Ashley for trying this porridge recipe and liking it so much. The best part of this recipe is that it is healthy and protein rich.
Kaye says
I didn’t have pumpkin but sweet potato purée and it was delicious 😋
Gunjan says
I am so happy that you liked this porridge. Its very healthy as well.
Michael says
I look forward to seeing more recipes for vegans!
Gunjan says
Stay tuned Michael more vegan recipes are on the way 🙂