Average: 4.3 (3 votes)
Active time
5 minutes
Total time
25 minutes
4 servings

1 ½ cup amaranth      

2 ½ cups water or milk 

2 Tbsp. butter

⅓ cup heavy cream

½ cup blueberries

4 Tbsp. maple syrup


Note: The original recipe called for 2 ½ cups each of water and milk. For many people who like a firmer porridge, this may be too much liquid, so we modified the recipe to read “one or the other.” If you like a soupier porridge, it’s easier to add more liquid afterward than it is for the “firm porridge folks” to take it away! With less liquid, however, you may not get 4 full servings, so experiment.

  1. Combine amaranth, water or milk, and butter in a medium-sized saucepan over high heat.
  2. Simmer for 20 minutes, stirring occasionally, or until the mixture becomes very thick and the grains are cooked through.
  3. Stir in the heavy cream and blueberries.
  4. Divide mixture between 4 serving bowls and drizzle with maple syrup.


Calories: 520
Total Fat: 20 g
(Saturated Fat: 10 g)
Sodium: 85 mg
Carbohydrate: 71 g
Fiber: 5 g
Protein: 16 g

Yield: 4 servings

How'd it Taste?

Robert Henning
Thanks, Robert! Hope you enjoy the recipe.
Very good. Instead of sweet, I added seasoning spice, put 2 eggs on top, and hot sauce on top of eggs. So good. Loved the texture.
What a great idea, Brenda. I love that you created a spicy, savory version. Thanks for sharing with us!
Warning- too much liquid! I believe this recipe might be printed incorrectly- I would guess that you could use 2 1/2 cups water OR milk, not water AND milk. Very tasty, but I skimmed off over 2 cups of liquid after cooking. I highly recommend!
Thanks for bringing that to our attention, Mikki. Some people enjoy a really soupy porridge (others who left comments didn't mention that) but we've modified the recipe to let people decide for themselves.
I have been told you have to soak AMARANTH for a couple of hours before cooking. Is this true.
Hi Dee -- Soaking grains before you cook them allows them to begin absorbing moisture which tends to shorten the amount of time they need to cook. You can certainly do this with amaranth, but it's not required. For more information about grain cooking times and tips see our Whole Grain Cooking Tips handout: https://wholegrainscouncil.org/sites/default/files/atoms/files/WGC-CookingWholeGrains_0.pdf
I love it! I added water only and a teaspoon of green tea powder which gives it a great tast!
I made a few adjustments and think it needs a spice of some sort, but I really like how it came out! I wanted it to be dairy-free so instead of milk, heavy cream, and butter I used a fermented coconut “cream” that I love to keep on hand. (That recipe is: mix 1 can full-fat coconut milk with 1Tbsp ACV, and dash of salt - don’t use metal when making - cover with cheesecloth and let it sit out for 48 hours, then store in fridge.). I also made this in advance and put it in mason jars and ate it cold. For me, the way I made it, with just the blueberries, it seemed to be missing something as the earthiness of the amaranth was a bit overpowering, so I added chopped strawberries and stirred them in after the fact. That did the trick. I also added unsweetened coconut milk (not the canned kind) because it was quite thick after sitting overnight in the fridge and needed some extra liquid for stirring as the amaranth had soaked it all up. Delish and will definitely be making again and will try a spice or two to perfect my version of this recipe!

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