The Kitchen
Amaranth porridge with blackberry and ginger compote
This porridge is easy to make and has a little more bite than regular oat porridge. The oat milk adds creaminess, but you can use any type of milk you like
Ingredients · Servings 2
- 100g amaranth
- 100ml oat milk
- 300g blackberries
- 50g golden caster sugar
- ½ lemon juiced
- 25g ginger peeled and finely grated
Method · 30 min
- Put the amaranth and 300ml of water in a pan and bring to the boil. Turn down the heat to low, cover with a lid and simmer for 20 mins, stirring occasionally – keep an eye on it for the last 5 mins as it may absorb all the water. Add the oat milk and cook, stirring, for another 5 mins.
- Meanwhile, put the compote ingredients in a pan over a low heat and stir until the sugar has dissolved. Bring to a simmer, stirring every so often, for 10 mins or until the blackberries are soft and it's very syrupy.
- Divide the amaranth between two bowls and top with the compote. Any left-over compote will keep in the fridge for up to two weeks.
COMPOTE
- ½ lemonjuiced
- 25g gingerpeeled and finely grated
- kcal370
- fat5g
- saturates1g
- carbs66g
- sugars35g
- fibre10g
- protein9g
- salt0.1g
Method
- step 1Put the amaranth and 300ml of water in a pan and bring to the boil. Turn down the heat to low, cover with a lid and simmer for 20 mins, stirring occasionally – keep an eye on it for the last 5 mins as it may absorb all the water. Add the oat milk and cook, stirring, for another 5 mins.
- step 2Meanwhile, put the compote ingredients in a pan over a low heat and stir until the sugar has dissolved. Bring to a simmer, stirring every so often, for 10 mins or until the blackberries are soft and it's very syrupy.
- step 3Divide the amaranth between two bowls and top with the compote. Any left-over compote will keep in the fridge for up to two weeks.
