Average: 4.8 (4 votes)
Active time
35 minutes
Total time
35 minutes
1 serving

¼ cup amaranth

¾ cup water

½ cup milk (nut milk is also great!)

1 teaspoon honey

1 tablespoon unsweetened cocoa powder

¼ teaspoon cinnamon

optional garnish: coconut flakes

  1. In a small pot, bring amaranth and water to a boil, then reduce to a simmer and cook, stirring often, until liquid is mostly absorbed (about 15 minutes).
  2. Add the milk and continue cooking for an additional 15 minutes, until porridge reaches desired texture. Stir in the honey, cocoa powder, and cinnamon and mix until well combined.

An Oldways Whole Grains Council, courtesy of Kelly Toups


Calories: 270
Total Fat: 5g
Saturated Fat: 2g
Sodium: 55mg
Carbohydrate: 47g
Fiber: 6g
Total Sugar: 13g (Added Sugar: 6g)
Protein: 12g

Yield: 1 serving

How'd it Taste?

Eileen Rees
I do not understand why the Nutrition Information is hidden and cannot be copied. I wanted to share this recipe with a friend who has very specific dietary needs and found this annoying.
Hi Eileen – Thanks for the feedback and suggestion. We will pass this along to our website developers and see if we can change that.
A warm, comforting food for the morning. I changed the honey for brown sugar to bring up a more robust flavor. Very light in texture, amaranth is even smoother than quinoa. This grain, combine with the cocoa, produces a wonderful flavor, typical of their Central America origin.
This is exactly what I was craving. Thank you. I was thinking about cream of wheat or coco wheats from my childhood. I remembered I had amaranth in the cupboard and then found this recipe. It was just what I needed. Good flavor and great texture. Creamy chocolatey goodness for a morning treat without the guilt.
Eva Watson
This is a wonderful alternative to Mexican Atole and so nutritious!

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