Berry Delicious Vegan Amaranth Breakfast Bowls
Sometimes the simplest breakfast is the best. That can certainly be said of this delicious recipe that takes the creamy smooth texture of cooked amaranth, the super-grain full of fiber and clean nutrition, and couples it with fresh fruit and subtle hints of spice in a coconut milk confection. It's absolute heaven. It's easy for any day of the week and the amaranth can be cooked in a rice cooker. Make it ahead and it is a quick re-heat for busy mornings.
- Fresh strawberries, 1 pint
- Fresh blueberries or blackberries, 1 cup
- Agave nectar
- ½ cup Coconut milk
- 1 tsp Cinnamon
- ½ tsp Ginger
- 1-2 Tbsp. Orange zest (1 orange)
Cook the Amaranth
- 1 cup amaranth
- 3 cups water
- salt to taste (I use about 1 tsp)
Directions: Combine water and salt in a 1 and a half quart (6 cups) capacity heavy pot with a tight-fitting lid and bring to a boil. Add the grain, cover the pot, and turn the burner to the lowest setting.
Cook covered without stirring for 25 minutes.
Vegan Breakfast bowls:
To the cooked amaranth pot add ½ cup agave, ½ cup coconut milk, 1 tsp cinnamon, ½ tsp ginger, zest of 1 orange. Divide between 4 bowls. Top each bowl with ½ cup sliced strawberries, ¼ cup blueberries and a drizzle of agave. Enjoy.