Amaranth Ginger Raspberry Swirl Porridge

By Shelly Rose  , , , , ,

January 6, 2019

Hearty, earthy, gluten and refined sugar free, this high protein, plant-based porridge is one for the winter menu. Enjoying these whole seed grains is an excellent way to change up your morning oats and experience different textures and flavors.

  • Prep: 5 mins
  • Cook: 30 mins
  • Yields: 4-6 1 cup servings


1 cup amaranth

1 cup millet

4 1/2 cups water

1/2 tsp sea salt

1 tsp ground cinnamon

1 tbsp chopped fresh ginger root

7 medjool dates, pitted and chopped

1 1/2 cups frozen raspberries (or fresh)


hemp seeds

butter, ghee, coconut oil, olive oil


1Combine all ingredients in a sauce pan, except for the toppings: raspberries, pecans, and hemp seeds. Bring to a boil.

2Stir, reduce to a simmer, cover, and cook for about 30 minutes.

3Stir and taste for doneness. If not ready, add 5 more minutes or so. If done, remove from heat.

4Swirl in frozen raspberries and add in 1-2 tablespoons of your preferred fat. Pour into bowls and top each with pecans and hemp seeds.

As far as toppings go, add whatever you like! Change the spices by adding a pinch of cardamom. Or use blueberries instead of raspberries. If you like more sweetness, add more dates during cooking or drizzle with raw honey when ready to serve. Neither amaranth or millet require soaking, but do give them a good rinse before cooking. This can be batch cooked ahead of the week and re-heated with a splash of water. Add your toppings only when ready to serve.