Banana-Pecan Amaranth Porridge

Ingredients

Contains: milk, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• ½ cup amaranth
• 1 cup water
• ⅛ teaspoon salt
• ¼ cup pecan pieces
• 1 tablespoon walnut oil
• 1-2 tablespoons maple syrup*
• ½ teaspoon cinnamon
• 2 bananas
• Milk (whole, almond, or coconut), to serve

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the walnut oil in a small saucepan over medium heat. Add the pecan pieces and stir for 2 to 3 minutes until fragrant and lightly toasted. Remove about half the pecans to a plate for topping and leave the rest in the pan.

2. Rinse the amaranth under cold water and drain. Add it to the saucepan with the 1 cup water and the salt, then bring to a boil over medium-high heat.

3. Reduce the heat to low, cover, and simmer for 20 to 25 minutes, stirring occasionally, until the amaranth is tender and the liquid is absorbed. Add a splash of water if it becomes too thick before it is tender.

4. While the porridge cooks, peel one banana, mash it in a small bowl, and slice the second banana into rounds for topping.

5. Stir the cinnamon, the mashed banana, and 1 tablespoon of the maple syrup into the porridge. Cook for 1 minute, then taste and add up to 1 more tablespoon of maple syrup if you like it sweeter.

6. Divide the porridge between two bowls. Top each with the sliced banana, the reserved toasted pecans, and milk to serve. Drizzle with any remaining maple syrup if you wish.