Our featured grain for May is amaranth. I selected a recipe for a delicious overnight amaranth breakfast porridge. Here is the link for the recipe, https://food52.com/recipes/44888-amaranth-breakfast-porridge
Amaranth belongs to a diverse genus of plants with 75 recognized species that can be grown as ornamental flowers, leafy greens, or nutritious grains.
Amaranth probably originated in South America. It was a primary crop for ancient Aztecs in pre-Hispanic times likely making up about 80% of their harvest.
Amaranth is an inexpensive native crop easily cultivated by indigenous peoples in rural areas because a small amount of seed plants a large area with higher yields and faster growing times than other grains.
It a rich source of protein, dietary fiber, vitamin B6, folate, pantothenic acid, calcium, magnesium, vitamins A and C, phosphorus, potassium, selenium, and iron. Cooked amaranth has decreased nutritional value because of its expanded water content.
Amaranth is naturally gluten-free but contains phytic acid and has a high oxalate content. The antinutrient effect of its phytic acid and oxalate content can be reduced by soaking and cooking.
Amaranth is often ground and blended with other flours in the United States to make cereals, crackers, cookies, breads, or other baked products. It can also be substituted for other grains in recipes, used to make porridge, popped into popcorn, or flaked like oatmeal. Some varieties can be consumed as leafy greens.
For this recipe, you soak the amaranth overnight in water. It’s a minor inconvenience, but soaking amaranth improves digestibility, increases nutrient absorption by reducing antinutrients like phytic acid and oxalates, and shortens cooking times.
This recipe has simple ingredients, and a short cooking time. I substituted hemp milk and coconut extract for coconut milk. I also used garam masala instead of nutmeg. Trust me, it was delicious! As the recipe suggested, I added blueberries topped with a teaspoon of maple syrup. I prefer Thrive maple syrup with vanilla and cinnamon. Any variety/flavor will do but be sure to use maple syrup.
The porridge was velvety smooth and not too sweet. The richness of the grain was satisfying but not overpowering. This porridge would be delicious with other fruits and almonds or walnuts.
Grains in the Twelve Months of Grain:
January – White Rice – Stuffed peppers (my own recipe – check our January 2026 issue)
February – Teff – Spicy Chocolate Pudding – www.teffoo.com
March – Oats - https://www.bigoven.com/recipe/oatmeal-apple-carrot-cake-no-flour/3117668
April - Quinoa - Spinach Mushroom Quinoa Skillet Recipe – Healthy Meatless Dinner | Eatwell101
May - Amaranth https://food52.com/recipes/44888-amaranth-breakfast-porridge
Sources for this article:
https://www.womenshealthmag.com/food/a24436066/what-is-amaranth/?utm_source=google&utm_medium=cpc&utm_campaign=mgu_ga_whm_md_pmx_prog_us_18454811711&gad_source=1&gad_campaignid=18448461765&gbraid=0AAAAACrQpnxi2a6BK6PreWxVvMvzMUOCA&gclid=Cj0KCQjw77bPBhC_ARIsAGAjjV-U-M6xlAh0lzSQaMrzQGIFQFs8N50mS8vRuUIivdEE1ECBS7Dg8QAaAvamEALw_wcB