Vegan chocolate banana porridge with amaranth

Vegan chocolate banana porridge with amaranth: a creamy breakfast with banana, raw cacao, hazelnuts, Ceylon cinnamon and almond milk.

At a glance

• Serves 1
• Prep time: 5 min
• Cooking time: 15 min
• Total time: 20 min
• Calories: 420 kcal per serving
• Protein: 14 g
• Fat: 15 g
• Carbs: 55 g

Ingredients

• 50g amaranth
• 150ml almond milk
• 120g banana
• 1 tbsp raw cacao
• 2 tbsp hazelnuts
• ½ tsp Ceylon cinnamon
• 1 tsp maple syrup
• 1 pinch of salt

Method

You’ll need: saucepan · chopping board · knife

1. Put the amaranth in a pan with the almond milk and a pinch of salt and bring briefly to the boil. Then reduce the heat and let the amaranth swell gently, covered.
2. Meanwhile, mash part of the banana into a smooth purée and slice the rest. Toast the hazelnuts briefly until fragrant if you like.
3. Stir the banana purée, raw cacao, Ceylon cinnamon and maple syrup into the cooked amaranth. Mix everything thoroughly until the porridge is creamy.
4. Let the porridge stand for a moment if needed so the texture becomes a little fuller. Stir it once more before serving.
5. Taste the porridge and adjust the creaminess with a little almond milk if you like.
6. Spoon the warm chocolate banana porridge into a bowl and top with banana slices and hazelnuts.

Good to know

When you want something warm and comforting in the morning, this porridge is just right. It's creamy, chocolatey and pleasantly satisfying without feeling heavy.

Swaps

Almond milk → oat milk (creamier, depending on the product; contains gluten unless certified gluten-free) | hazelnuts → walnuts (more omega-3 fatty acids) | maple syrup → date purée (also adds fibre) | banana → pear (milder, also contains fibre)

Allergens

Contains tree nuts (hazelnuts, and almonds in the almond milk); good for children if the nuts are chopped to suit their age, and generally unremarkable in pregnancy.

Dairy-free recipes