Oatmeal Amaranth Porridge with Cinnamon Apples and Roasted Almonds
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 140 ml milk, 3.5% fat
- 50 ml water
- 25 g oatmeal, tender
- 25 g amaranth
- 10 g suar, or honey as required
- 1 apple
- 2 tablespoon cinnamon powder
- 10 g almond (s), sliced, donated or chopped
Print Recipe
Pin Recipe Instructions
- Mix water, milk, sugar, oatmeal and amaranth in a saucepan and bring to a boil. As soon as it simmers; reduce the heat and simmer gently for about 30 minutes (so that the amaranth can absorb the water and milk). However, you can let it simmer until the desired consistency is achieved.
- In the meantime you can remove the core of the apple and dice it. Together with the cinnamon, the apple pieces are heated in a pan until they are soft (approx. 5-10 minutes). Take out of the pan and place in a bowl on the table.
- Then you can roast the almonds, simply put them in a pan (without butter) and heat them carefully, stirring constantly, until they turn light brown. Then you can just put them in a bowl and place them on the table to garnish.
- The amaranth oatmeal porridge can be garnished as desired.
- A mixture of bananas and chocolate or a mixture of berries also go very well with it.
- You can make the whole thing gluten-free by only taking amaranth (1 serving = 50 g amaranth) or lactose-free by replacing the milk with water. For diabetics, the sugar can be replaced by sweetener, then one serving has 6 BU / 7.5 KE
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