Recipe: Amaranth Breakfast Bowl With Persimmon, Honey And Tahini

Rise and shine with a warming breakfast

Amaranth may be thousands of years old, but it's our new favorite breakfast bowl ingredient. The teeny tiny grain is heart healthy, gluten free and a protein powerhouse, and we love its nutty flavor swirled with creamy tahini, sweet honey and rich coconut butter. Delicately sweet persimmon pulls it all together, adding antioxidants and vitamin A to brighten the porridge and the day. (If persimmon is hard to find, simply replace it with another fresh fruit, such as apple, pear or tangerine segments.)

This recipe calls for soaking the amaranth and buckwheat: Soaking grains and nuts not only adds flavor, but overnight they become more digestible and ultimately help you get all of their nutrients. If you don't soak the grains, you will still get a nutty, creamy porridge; just use a little more water during cooking.

Make this bowl yours by adding spices like vanilla and cardamom. Substitute quinoa, oats or millet for the amaranth and buckwheat groats, and swap out the almonds with cashews, peanuts or pumpkin seeds.

Recipe from the Tasting Table Test Kitchen

Amaranth Breakfast Bowl With Persimmon, Honey And Tahini
5 from 42 ratings
Update your winter porridge with protein-packed amaranth and sweet persimmon.
Prep Time
Cook Time
Total time: 35 minutes
  • ½ cup amaranth
  • ¼ cup buckwheat groats
  • 2 tablespoons roughly chopped almonds
  • 1¼ cups water, plus more to soak the amaranth
  • ⅔ cup unsweetened almond milk
  • 2 tablespoons honey, divided, plus more to taste
  • ½ teaspoon ground cinnamon
  • Flaky sea salt, to taste
  • 1 Fuyu persimmon, stem removed, quartered and sliced
  • 1 tablespoon tahini
  • 1 tablespoon coconut butter, crumbled
  1. In a small bowl, combine the amaranth, buckwheat groats and almonds, and cover with cold water by at least 2 inches. Refrigerate, uncovered or covered, 8 to 24 hours.
  2. Drain and rinse the amaranth mixture. Pour into a small saucepan, along with the water, almond milk, 1 tablespoon of the honey, cinnamon and a generous pinch of salt. Bring to a boil over medium-high heat, then reduce the heat to medium low, cover and cook at a simmer, stirring occasionally until thickened, 20 to 25 minutes.
  3. Divide the amaranth porridge between two serving bowls and drizzle the tahini and remaining honey over the top (adding more honey if you like your porridge sweet). Sprinkle with coconut butter, top with the persimmon pieces, garnish with flaky salt and serve. Makes 2½ cups of amaranth porridge.
Calories per Serving 937
Total Fat 26.3 g
Saturated Fat 3.8 g
Trans Fat 0.0 g
Cholesterol 0.0 mg
Total Carbohydrates 153.8 g
Dietary Fiber 16.8 g
Total Sugars 20.5 g
Sodium 760.3 mg
Protein 29.6 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Rate this recipe