Summer is the time to enjoy a smoothie bowl with an abundance of healthy toppings. Now that it’s fall, it’s time to make nourishing, and comforting grain bowls, specifically this recipe for Creamy Amaranth Porridge with Cashew Milk and Poached Pears.
A restaurant in London, 26 Grains, inspired this breakfast bowl recipe. I came across their account on Instagram and was in awe of their gorgeous oat bowls with the most delicious ingredients, such as stewed fruits, seeds and nut butters.
Always willing to experience something new, I decided to use amaranth in this breakfast recipe. Amaranth is a super grain that you need to try. It was a stable crop of the Aztecs for thousands of years. In Nepal, India, and Mexico it is traditionally enjoyed as a breakfast cereal. It has become popular worldwide because of the remarkable health benefits. It’s gluten-free, super high in protein, and is packed with vitamins and minerals.
When it comes to nut milk I always find that store-bought doesn’t taste nearly as good as making it yourself. For that reason I have provided a cashew milk recipe. If you don’t care to make your own milk then feel free to buy it. My favourite nut milk brands are Forager Project and Malk because they taste the most like homemade.
Please feel free to have fun with this recipe and choose your favourite toppings. The prettier you make it the tastier it will be, it’s a fact.
- 1 cup raw cashews
- 3 cups water
- 1/2 tsp vanilla extract
- 4 ripe but firm bosc pear, halved lengthwise with seeds scraped out.
- pinch of cinnamon
- 1 cup amaranth
- 3.5 cups cashew milk, divided
- pinch of sea salt
- chia seeds, hemp seeds, pepitas, toasted walnuts, almond butter, maple syrup, edible flowers
Cover cashews with boiling water. Sit for 5 minutes. Place in a high speed blender with water and blend until very smooth. Stir in vanilla extract.
In a medium pot, cover pears with water and a pinch of cinnamon. Bring to a boil and then simmer covered for 15- 20 minutes, or until tender. Remove pears from liquid. Pears may be served warm or cold.**
Bring 3 cups cashew milk and salt to a boil. Add the amaranth and bring back to a boil. Cover, and reduce heat to a simmer. Simmer until liquid has been absorbed, about 15-20 minutes. Make sure to stir every so often to ensure amaranth isn't sticking to the bottom of the pot.*
Stir in just enough cashew milk until porridge is creamy enough to your liking, about 1/2 cup.
Serve amaranth warm with poached pears, toppings, and more cashew milk if desired.
*If preparing in advance, simply prep the grains up until step 1. Continue with step 2.
**The poached pears can be made in advance and refrigerated.