About this recipe
This cozy spiced porridge is everything you want on a crisp morning: warm, creamy, naturally sweet, and full of nourishing ingredients that’ll keep you full and happy. The combo of oats and amaranth creates a delicious texture—creamy with a little pop—and the diced pear, coconut milk, and warm spices take it to another level. Healthy breakfast? Yes. Boring? Never.
Why you’ll love this recipe
- Packed with flavor and nourishing ingredients
- Naturally vegan and gluten-free
- Quick to make, easy to prep ahead
- Warm spices like cinnamon and cardamom = cozy vibes
- Great way to use ripe pears
Ingredient Notes
- Oatmeal: Old-fashioned rolled oats give you the perfect creamy texture.
- Amaranth: A tiny ancient grain that adds protein and texture—no need to soak!
- Pears: Go for ripe but firm pears; Bartlett or Anjou are great choices.
- Coconut oil: Adds a subtle richness and helps bloom the spices.
- Spices: Cinnamon and cardamom add warmth; black pepper gives it a tiny kick.
- Maple syrup: Natural sweetness that plays beautifully with the fruit and spice.
- Walnuts: For crunch, healthy fats, and a toasty finish.
- Coconut milk
- Natural sweetener: Maple syrup, date syrup, or mashed banana work great.
How to make it (and variations)
- Combine the oats, amaranth, water, and diced pears in a medium pot.
- Bring to a gentle boil, lower the heat and simmer for 10–15 minutes, stirring occasionally.
- Heat the coconut oil in a small pan and gently toast the spices—cinnamon, cardamom, and black pepper—until fragrant. Stir this into the porridge.
- Once the oats and amaranth are tender and the mixture is thick, stir in the maple syrup and coconut milk.
- Serve warm, topped with chopped walnuts and extra coconut milk if desired.
Variations
- Add chia or flax seeds for extra fiber.
- Stir in grated apple or pear for natural sweetness.
- Make it overnight oats style by soaking everything overnight in the fridge.
Homecook to homecook tips
- Want it creamier? Use all or part coconut milk instead of water to cook the oats.
- No amaranth? Swap in quinoa or just use more oats.
- Make ahead: Cook the porridge without the coconut milk, store in the fridge, and reheat with milk in the morning.
- Toast the walnuts before adding for extra flavor.
Cozy Spiced Pear & Amaranth Porridge
This cozy and creamy spiced pear porridge is made with oats, amaranth, cinnamon, cardamom, and a splash of coconut milk. A healthy, warming breakfast recipe that’s naturally vegan and gluten-free. It’s easy, nourishing, and full of comforting fall flavors—perfect for busy mornings or meal prep!
Ingredients
- 1 cup oatmeal
- 1/4 cup amaranth
- 2 1/2 cups water
- 2 pears diced
- 1 teaspoon coconut oil
- 1/4 teaspoon ground cardamom
- 1/2 teaspoon ground cinnamon
- pinch of ground black pepper
- 3 tablespoons maple syrup
- 1/2 cup chopped walnuts
- 1/2 cup coconut milk
Instructions
- In a medium pot, combine the oats, amaranth, water, and diced pears.
- Bring to a gentle boil, then lower the heat and simmer for 10–15 minutes, stirring occasionally.
- In a small pan, heat the coconut oil and gently toast the spices—cinnamon, cardamom, and black pepper—just until fragrant. Stir this into the porridge.
- Once the oats and amaranth are tender and the mixture is thick, stir in the maple syrup and coconut milk.
- Serve warm topped with chopped walnuts and extra coconut milk if desired.
Notes
- Want it creamier? Use all or part coconut milk instead of water to cook the oats.
- No amaranth? Swap in quinoa or just use more oats.
- Make ahead: Cook the porridge without the coconut milk, store in the fridge, and reheat with milk in the morning.
- Toast the walnuts before adding for extra flavor.
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
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Soy Ale Graf, mexicana en Texas y la creadora de AleCooks y Piloncillo&Vainilla, donde comparto recetas fáciles, deliciosas y para toda la familia — algunas mexicanas, en su mayoría basadas en plantas — pensadas para disfrutarse todo el día, todos los días. Con una licenciatura en Historia del Arte y una Certificación como Chef Profesional en Cocina Basada en Plantas, llevo más de una década creando contenido donde se unen mis dos pasiones: la comida y el storytelling.
Mi enfoque está en recetas que reúnen a las personas alrededor de la mesa, haciendo de cada comida un momento sencillo, delicioso y significativo. También soy autora de Yo Cocino Latino, y mis recetas han sido destacadas en varias revistas y publicaciones en línea.
¡Sígueme en mis redes sociales para inspiración diaria, tips y recetas deliciosas! Y si alguna vez pruebas una de mis recetas — o tienes una receta familiar favorita — ¡me encantaría saberlo! Mándame un DM en Instagram y hablemos de comida. 🍽️✨
Mi enfoque está en recetas que reúnen a las personas alrededor de la mesa, haciendo de cada comida un momento sencillo, delicioso y significativo. También soy autora de Yo Cocino Latino, y mis recetas han sido destacadas en varias revistas y publicaciones en línea.
¡Sígueme en mis redes sociales para inspiración diaria, tips y recetas deliciosas! Y si alguna vez pruebas una de mis recetas — o tienes una receta familiar favorita — ¡me encantaría saberlo! Mándame un DM en Instagram y hablemos de comida. 🍽️✨
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