Amaranth Recipes - Breakfast Porridge with Bluebery Compote (2024)

Earlier this fall I started doing some recipe development for Roland Foods. My mom and I have been longtime fans of their strong Dijon mustard – something that’s hard to find outside of France, and often leads to a suitcase full of jars every time one of us returns from Europe. Though I probably would accept payment in the form of hot, sinus-clearing mustard, they were plenty of other perks to the job. One of them was getting to play around with specialty grains I’ve never worked with before – things like Einkorn wheat, turanicum, and farro. Of course, I couldn’t really taste more than a small nibble of these gluteny things. So my favorite part of the project was the amaranth recipes.

I grew up eating a lot of quinoa and millet, but for whatever reason, amaranth didn’t quite get as much attention in my mom’s gluten-free pantry. It’s slightly smaller and finer than its other seedy step sisters, which makes for a nice crunchy coating for chicken or fish, without having to grind it into flour. This was one of the recipes I experimented with. But the more popular use for amaranth is as a porridge, either savory or sweet.

I’ve never been much of a warm breakfast cereal person. But my dad is the oatmeal king. It’s one of the two things he’ll make for himself (the other is a smoothie). And he takes endless pride in his fruit and oat combinations. I’ve often woken up to my house guest or boyfriend being force-fed dad’s fiber-rich oatmeal at the dining room table. My mom and I have never been the most consensual oatmeal eaters (even pre-gluten free), so a captive audience for his breakfast creations is something to be seized with gusto.

Breakfast is of course a relative term when you suffer from insomnia and Ambien eating. My dad’s oatmeal is usually prepared anywhere between the hours of 2 and 10am. And it’s a sure sign of a bad night’s sleep when I wake up at 7am and see a dirty oatmeal pot in the sink, though it’s better than finding an entire box of my gluten-free cookies laying empty on the counter.

For someone who doesn’t like breakfast porridge, I’ve sure made a lot of it over the last few months. My blueberry oatmeal is a favorite of my weekly client. And in addition to this amaranth breakfast porridge, I also developed 10 oatmeal recipes for Food & Wine’s website this fall. My mom certainly takes the gluten-free cake when it comes to most of my recipe inspiration, especially at breakfast. But whenever I’m standing alone over the stove, watching my oatmeal slowly simmer away in milk, I always think of my dad.

It’s his 65th birthday tomorrow and we’ll be celebrating many years of life, love, and 4am oatmeal. Perhaps as a gift this year, I’ll agree to one day letting him feed me some.

xo
Phoebe