Berry-Almond Amaranth Porridge Delicious Enough for Any Meal

This vastly underused pseudo-grain tastes amazing with brain-healthy, antioxidant-rich berries.

Berry-Almond Amaranth Porridge recipe
Oliver Barth

Reprinted with permission from Smart Plants © 2019 by Julie Morris, published by Sterling Epicure.



  • ½ cup amaranth
  • 2 cups water
  • 2 cups frozen mixed berries (such as strawberries, blueberries, and blackberries)
  • 2 tbsp maple syrup or monk fruit sugar
  • ⅛ tsp ground cinnamon
  • ½ cup unsweetened vanilla yogurt
  • ½ tsp almond extract (optional)
  • 2 tbsp slivered almonds (optional)


1. In a small pot, add amaranth and 2 cups water and bring to a boil. Reduce heat to low and gently simmer, uncovered, until amaranth is chewy and tender and a thick porridge has formed, 15–20 minutes. Stir mixture frequently during the last few minutes to avoid burning.

2. Meanwhile, place berries in a small, separate pan over low heat and warm until the fruit has completely defrosted and is juicy, 2 minutes. Remove from heat, stir in maple syrup and cinnamon, and cover to keep warm. In a bowl, whisk together yogurt and almond extract, if using.

3. Divide amaranth porridge into two bowls. Swirl in yogurt mixture, berries, and their juices. Top with almonds and serve warm.

Add a brain boost: Top each bowl with a tablespoon of goji berries.