RECIPE: Sweet and Spiced Amaranth Breakfast Porridge 


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bowl of amaranth porridge topped with raspberries

RECIPE: Sweet and Spiced Amaranth Breakfast Porridge 

  • Author: Nicole Litvack
  • Yield: Makes 4 servings 1x


This nutrient-dense ancient grain makes for a lovely weekday breakfast. This spiced version has cinnamon, cardamom, and nutmeg with butter, milk, and local honey. It pairs well with a bowl of fresh, seasonal fruit. Add the spices a little bit at a time to make sure it suits your taste. When looking for spices, we like Burlap & Barrel for their transparency, quality, and community. 


  • 1 cup amaranth
  • 3 cups water
  • ½ tablespoon cinnamon or more to taste
  • ½ teaspoon cardamom or more to taste
  • ½ teaspoons nutmeg or more to taste
  • 3 tablespoons local honey or more to taste
  • 1 tablespoon butter
  • ½ cup grass-fed milk or non-dairy milk
  • Flaky salt such as Maldon for finishing


  1. Bring the amaranth and water to a boil in a pot. Reduce to a simmer, and cook over low heat, stirring occasionally, for 30 minutes. 
  2. Stir in the spices, honey, butter, and milk. Divide the porridge among 4 bowls and finish with a sprinkle of flaky salt and more honey to taste. Serve alongside your favorite seasonal fruit.


Amaranth can be made ahead and refrigerated for up to three days. It reheats well with a bit of liquid.

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Nicole Litvack
Nicole Litvack
Nicole Litvack is a San Diego–based cook, writer and ceramicist. The daughter, granddaughter, and niece of veteran commercial fishermen, she works as the Fisheries and Content Consultant for Local Fish and Saraspe Seafoods.
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