Amaranth Porridge with Rhubarb Raspberry Compote

Amaranth Porridge with Rhubarb Raspberry Compote

Amaranth is a highly nutritious gluten free grain that’s high in fibre and protein making it an ideal breakfast option as it provides satiety and energy, supports digestive health, lowers cholesterol and maintains blood sugar levels, supporting the body throughout the day. Amaranth is also packed with vitamins and minerals including manganese, particularly important for brain function. It’s earthy, nutty flavour pairs delightfully withthe tart rhubarb and the raspberry’s natural sweetness.

Serves 1


For the compote:

  • 500g (17.6 oz) rhubarb, washed, top and bottom of stalk trimmed
  • 500g (17.6 oz) raspberries, fresh
  • 100ml (3.5 fl oz) filtered water
  • 1 lemon, zest peeled into strips
  • 1 tbsp maple syrup or coconut sugar

For the porridge:

  • 350ml (12.3 fl oz) dairy-free milk (almond or coconut works well)
  • 1 zest of ½ a lemon
  • 80g (2.8 oz) amaranth seed, soaked for 6-8 hours (overnight)
  • ½ tsp ground cinnamon
  • ¼ tsp ground ginger
  • Pinch of ground nutmeg
  • Pinch of ground cardamom
  • 1 tsp maple syrup

To serve/garnish:

  • 1-2 tsp coconut flakes, roughly chopped
  • 1 tsp pistachios, roughly chopped


  1. First, make the compote. Slice the rhubarb stalks vertically down the middle and then horizontally roughly chop on a diagonal into 4cm chunks.
  2. Place the rhubarb, water, lemon peel and syrup into a medium sized saucepan and gently heat for 5-10 minutes until the rhubarb begins to break down. Stir often to prevent the rhubarb from sticking
  3. Add the raspberries to the pan and gently simmer for another 10 minutes until the fruit has stewed and thickened
  4. Add a little extra water if too much liquid evaporates. Avoid overcooking the rhubarb as you want to keep some chunks whole for bite and texture
  5. Remove the lemon peel. If not using right away, allow to cool and store in the fridge for up to a week in an airtight container.
  6. Now, make the porridge. In a small saucepan, infuse 250ml (1 cup) of the milk with the lemon zest by bringing to a gentle simmer on a low heat
  7. Drain and rinse the soaked amaranth using a muslin cloth or nut milk bag (unless you have a very fine sieve) and add to the lemon-infused milk, along with the ground spices. Lightly simmer, uncovered, on a low heat for approximately 18 minutes until most of the liquid has been absorbed and the amaranth is soft. Stir from time to time
  8. Add an additional 50ml (1⁄5 cup) of milk and cook for a couple more minutes until thick and creamy.
  9. Turn off the heat, cover with a pan lid and allow the porridge to sit for 5 minutes. Then turn the heat on low, adding the remaining milk to loosen to a desired creamy consistency
  10. Stir through maple syrup and spoon immediately into a warmed bowl.
  11. Top with a few spoonsful of rhubarb raspberry compote and garnish with chopped pistachios and coconut flakes.

Recipe by CNM Natural Chef. CNM recommends the use of organic ingredients. CNM’s Natural Chef training has been developed to meet the growing demands of a society increasingly interested in food that supports and promotes health. The course covers everything you need to know to become a successful CNM Natural Chef, from how the digestive system works, to building a culinary career!
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