Overnight Amaranth Porridge I SIMPLi Recipes

RECIPES

iNGREDIENTS

For the amaranth

SIMPLi Regenerative Organic Certified® Amaranth
SIMPLi Peruvian Pink Salt
Apple cider vinegar
Filtered water to cook and soak

1 bag

1 pinch

1 tablespoon

For the Porridge

SIMPLi Amaranth
SIMPLi Peruvian Pink Salt
SIMPLi Chia Seeds
Full fat coconut milk
Honey, plus more to serve
Vanilla extract
Fresh ground cardamom
Lime zest
Roughly chopped toasted almonds, plus more to serve
Roughly chopped dried strawberries, plus more to serve

4 cups

1 pinch

1/2 cup

3 cups

3 tablespoons

2 teaspoons

1 teaspoon

1 1 cup

iNSTRUCTIONS

Pour the contents of a bag of [SIMPLi amaranth](/content/collections/regenerative-organic-certified/products/amaranth "Amaranth"/index.html) into a mixing bowl. Add a tablespoon of apple cider vinegar and generously cover the amaranth with filtered water. Set aside to soak for 6-8 hours.
Once the [amaranth](/content/collections/regenerative-organic-certified/products/amaranth "Amaranth"/index.html) has soaked, strain and rinse it in a fine mesh sieve, then transfer to a saucepan. Add 3½ cups filtered water and a pinch of [salt](/content/collections/superfoods/products/peruvian-pink-salt-1 "Pink Salt"/index.html), bring to a boil, then cover with a tight-fitting lid and lower the heat to maintain a gentle simmer. Cook, undisturbed, for 20 minutes or until the water has been absorbed and the cooked [amaranth](/content/collections/regenerative-organic-certified/products/amaranth "Amaranth"/index.html) resembles the consistency of a thick porridge. Take off the heat and let the [amaranth](/content/collections/regenerative-organic-certified/products/amaranth "Amaranth"/index.html) rest, undisturbed, for a further 5 minutes. Remove the lid and give everything a good stir.
While the [amaranth](/content/collections/regenerative-organic-certified/products/amaranth "Amaranth"/index.html) is cooking, combine the coconut milk, honey, vanilla extract, cardamom, and [salt](/content/collections/superfoods/products/peruvian-pink-salt-1 "Pink Salt"/index.html). Whisk in the [chia seeds.](/content/collections/regenerative-organic-certified/products/chia "Chia Seeds"/index.html) Set aside to let the chia seeds hydrate for 20 minutes, stirring every few minutes to prevent them from clumping.
Add 3 cups of cooked [amaranth](/content/collections/regenerative-organic-certified/products/amaranth "amaranth"/index.html) and the lime zest to the coconut milk mixture and whisk well to combine. Transfer the contents of the bowl to an airtight container and place in the fridge to set overnight.
The next day the texture of your [amaranth](/content/collections/regenerative-organic-certified/products/amaranth "Amaranth"/index.html) porridge should look like a love child between overnight oats and chia pudding; lush and spoonable, rich and silky, but not cloyingly thick. Fold through the dried strawberries and toasted almonds.
Serve topped with more dried strawberries, another scattering of nuts, a drizzle of honey, and a touch of lime zest.

Amaranth is one of the best ingredients we can incorporate into our diet due to its exceptional nutritional profile. Rich in micronutrients and fiber, it’s a wonderfully versatile, nutty ancient grain that pairs perfectly with both savory and sweet flavors alike. Navigating cooking amaranth can be a bit tricky if you’ve never tried or heard of it, which is why we partnered with our friend and popular recipe developer Vilda Gonzalez to take you through an exploratory journey of this ancient grain in a delightful, accessible recipe!

Vilda Gonzalez is a chef, recipe developer, and creative. Her work takes many forms, from cooking private dinners, to feeding big groups on retreat, developing recipes for brands, teaching cooking classes, and advocating for more sustainable local food systems, but the through line is constant: she believes that food should be delicious, flavorful, and indulgent, while also being deeply nourishing, sourced with integrity, and inherently healthful. Her mission is to rewire our collective relationship to what eating well truly means, through the lens of seasonality, sensuality, and intuitive home cooking.

This overnight porridge recipe trades in the more traditional rolled oats for cooked amaranth. Similarly to our beans, amaranth (and all grains for that matter) benefit from a leisurely overnight soak in filtered water. With grains in particular, soaking (preferably with a splash of something acidic, like an unfiltered apple cider vinegar) helps to neutralize anti-nutrients that are inherently present in the grain, helping to render a more nutritious and digestible cooked product. Once cooked, we fold the nutty grain into an aromatic base of coconut milk and chia seeds seasoned with vanilla extract, cardamom, and a touch of honey. You can treat this base recipe as a blank canvas to experiment with; we added toasted almonds and dried strawberries for texture and chew, but feel free to play around with other toasted nuts, seeds, or dried fruits.

The porridge will keep in an airtight container in the fridge for up to 5 days.