Summer, sun & sweet berry season!

We’re in the midst of summer & that means red, blue & purple berries are growing all around us. My personal food heaven. And because most of them find their way into my mouth without ever seeing a recipe, I’m super thrilled that I’m actually ready to share a summer berry recipe with you. Poured over a humble bowl of creamy porridge the stewed berries are actually the star of this dish. They add sweetness as well as a sour touch & they counter the grainy nuttiness of the porridge.

Juicy summer berries that leave my hands stained in dark blue and red instantly take me back to those carefree days. When all that mattered was who won the cherry pit spitting contest or who could stay longer under waters of our local lake. Just yesterday I went back to said lake with my little M and it took me right there again. Now I’m looking at the kids around me and can see how easy those days were, yet how little I realised. And I sometimes wish I could go back and tell myself to soak in every moment, just like I’m now soaking in the smell of this breakfast bowl.

When I was young porridge, porridge was not on our daily menu but as I moved into adulthood I was looking for breakfast options that would keep me full longer and omit sugar, yet satisfied my sweet tooth. My love for porridge grew and it’s now a recurring item on my weekly food plan.

This version is a bit more sophisticated than my usual go-to porridge recipe. The amaranth adds some lovely, chewy texture, nutty taste and interest to the dish and my kid loves the black speckles it makes in his little bowl. (That’s, of course, only if you use the black amaranth variant and not the yellow one.)

By the way, did you know that amaranth is actually not a grain but a seed? That’s why it’s naturally gluten-free. But what really blew my mind is that this tiny little thing is a real power-horse nutrition wise. It’s rich in proteins and iron and contains all essential amino-acids. And especially when you follow a vegan diet it can help you to counter a lysin deficiency. But even if you’re not eating plant-based only amaranth should become part of our regular diet.

So, now that I’ve layed all my internet dietary knowledge out in front of you I’ll let you go on with your day. And I really hope you give this recipe a try.

If you do so, drop me a comment or message on instagram @themellowkitchn. I always love to hear from you!

Lots of sunshine & summer vibes,

Yours Anna

Amaranth Porridge with stewed Summer fruit

Created by Anna on 15th July 2022

A creamy bowl of slowly cooked oats and amaranth topped with sour and sweet summer berries. A healthy yet delicious and naturally sweetened breakfast. Vegan and gluten-free! Facebook0TwitterPinterest0email

Prep Time: 5m
Cook Time: 25m
Total Time: 30m

Serves: 2
Yield: 2 full-size portions
Category: all recipes, breakfast, Brunch, Plantbased, Summer, Vegan, Vegetarian

Ingredients

125 grams (1/2 cup) rolled oats
2 tablespoons amaranth
250 grams (1 1/2 cups) mixed summer berries, e.g. strawberries, cherries, blueberries, etc.
zest & juice of 1/2 organic orange
2 tablespoons maple sirup or runny honey
1 tablespoon almond butter
pinch of salt
pinch of ground vanilla or tonka bean (optional)

Instructions

Place oats, amaranth grains & pinch of salt in a small casserole & add 750ml water.
Slowly heat up porridge uncovered & let simmer for 15-20mins. Stirring occasionally.
Meanwhile wash berries & place in a saucepan. Add juice of 1/2 orange & bring to a boil. Turn off heat & add 1 tbsp maple sirup or honey. Set aside to cool off a little.
Once the porridge starts to thicken up add almond butter, orange zest & vanilla or tonka bean, if using. Stir through & cook for another 5-10mins. Add more water one tbsp at a time, if needed. Let rest for a couple of minutes.
Divide porridge into bowls & top with the berries. Drizzle with more maple sirup or honey, if you want.
Note: Store in the fridge for up to 3 days & enjoy cold.