Black Forest Popped Amaranth Porridge

Black Forest Popped Amaranth Porridge

I’ve been planning this porridge flavor for quite some time, and now that it’s finally cherry season, I was able to make it! I absolutely love bing cherries with chocolate (anyone remember those addicting chocolate covered cherries we ate as kids?). Cooking the cherries into the porridge made them soft, juicy and super sweet, and the cherry juices run into the porridge to blend perfectly with the rich cacao! Topped with chocolate coconut peanut butter, banana and dried mulberries, this breakfast was to die for!

Serves 1

You will need:

3-4 tbsp unpopped amaranth
feel free to use 1/2 – 2/3 cup regular oats if you can tolerate them
1 cup water
1 banana
1/3 cup egg whites
1 tbsp raw cacao powder
1 tsp maca powder (optional)
1 tsp chia seeds
1 tsp vanilla extract
handful fresh bing cherries, chopped

To pop your amaranth, heat a large sauce pan that has a lid over high heat so the bottom becomes extremely hot. You’ll know the pan is hot enough when a few drops of water dance around the bottom.

Turn the heat down to medium-high for a minute, then, using one tablespoon at a time, pour your amaranth into the pan and immediately cover with the lid. Shake the amaranth around the pan, and it will begin to pop. It’s important that you pour the amaranth into a bowl as soon as it finishes popping, because it will start to burn if you leave it in the pan. Repeat with 2 – 3 more tablespoons of the amaranth.

Wash and slice your cherries and set aside. Cut your banana in half and mash one half completely into a puree. Place the water in a small sauce pan and turn on the heat to medium. Once the water is warm but not boiling, pour in the popped amaranth. Stir with a fork until all the grains soak up water. Next, add your chia seeds. They will soak up some of the water while it cooks.

Turn down the heat to medium-low, add your mashed banana and stir. Add the cacao and maca powders and stir to combine. Add your egg whites and stir the porridge continuously to incorporate the egg whites, which helps make it super creamy and fluffy. In the last couple minutes of cooking, add the vanilla extract and bing cherries.

Continue to stir until the egg whites cook and the porridge has thickened. Pour into a bowl and top with whatever you like!

Enjoy! 🙂

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Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


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