Amaranth Porridge with Rhubarb Raspberry Compote

Amaranth is a highly nutritious gluten-free grain, high in fibre and protein making it an ideal breakfast option as it provides satiety and energy, supports digestive health, lowers cholesterol and maintains blood sugar levels, supporting the body throughout the day. Amaranth is also packed with vitamins and minerals including manganese, particularly important for brain function. It’s earthy, nutty flavour pairs delightfully with the tart rhubarb and the raspberry’s natural sweetness.
Prep Time10 minutes
Cook Time20 minutes
Servings: 1
Course: Breakfast
Cuisine: Vegetarian
Keyword: Breakfast, porridge
Author: Teigan Mae



  • 500 grams rhubarb, washed, top and bottom ofstalk trimmed
  • 500 grams raspberries, fresh
  • 100ml filtered water
  • 1 lemon, zest peeled into strips
  • 1 tbsp maple syrup or coconutsugar


  • 80 grams amaranth seed, soaked for6-8 hours (overnight)
  • 350ml dairy free milk (almondor coconut works well)
  • 1 Zest of ½ a lemon
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • Pinch of ground nutmeg
  • Pinch of ground cardamom
  • 1 tsp maple syrup

To serve / to garnish:

  • 1-2 tsp coconut flakes, roughly chopped
  • 1 tsp pistachios, roughly chopped


Make the compote

  • Slice the rhubarb stalks vertically down the middle and then horizontally roughly chop on a diagonal into 4cm chunks.
    500 grams rhubarb, washed, top and bottom ofstalk trimmed
  • Place the rhubarb, water, lemon peel and syrup into a medium sized saucepan and gently heat for 5-10 minutes until the rhubarb begins to break down. Stir often to prevent the rhubarb from sticking.
    500 grams rhubarb, washed, top and bottom ofstalk trimmed, 1 tsp maple syrup, 1 lemon, zest peeled into strips
  • Add the raspberries to the pan and gently simmer for another 10 minutes until the fruit has stewed and thickened.
    500 grams raspberries, fresh
  • Add a little extra water if too much liquid evaporates. Avoid overcooking the rhubarb as you want to keep some chunks whole for bite and texture.
    100ml filtered water
  • Remove the lemon peel. If not using right away, allow to cool and store in the fridge for up to a week in an airtight container.

Make the porridge

  • In a small saucepan, infuse 250ml of the milk with the lemon zest by bringing to a gentle simmer on a low heat.
    350ml dairy free milk (almondor coconut works well)
  • Drain and rinse the soaked amaranth using a muslin cloth or nut milk bag (unless you have a very fine sieve) and add to the lemon-infused milk. Lightly simmer, uncovered, on a low heat for approximately 18 minutes until most of the liquid has been absorbed and the amaranth is soft. Stir from time to time.
  • Add an additional 50ml of milk and cook for a couple more minutes until thick and creamy.
    350ml dairy free milk (almondor coconut works well)
  • Turn off the heat, cover with a pan lid and allow the porridge to sit for 5 minutes. Then turn the heat on low, adding the remaining milk to loosen to a desired creamy consistency.
  • Stir through maple syrup and spoon immediately into a warmed bowl.
    1 tsp maple syrup
  • Top with a few spoonfuls of rhubarb raspberry compote and garnish with chopped pistachios and coconut flakes.


The compote can be made a day ahead, this will also intensify the flavours. It also makes a great addition to coconut yoghurt, overnight oats or chia puddings.
The amaranth can be cooked without soaking, however, soaking grains and seeds enables the unlocking of nutrients, which enhances mineral absorption and supports digestion, particularly beneficial for those with compromised digestion.
Allergens: e.g. Nuts (depending on milk used e.g. almond) and pistachios to garnish


Recipe by Vegan Natural Chef student Teigan Mae