Baked Banana Bread Amaranth Porridge

I've been working on a gluten free and vegan baked amaranth porridge for a couple weeks and I think I have finally ended up with a pretty good recipe! This will not be firm and chewy like regular baked oats, it's a bit softer and more creamy in the center, which I actually prefer - it's easier to mix in my peanut butter that way!! :)  This is a perfect Saturday morning breakfast when you have a little extra time.



Serves 1


You will need:

• 4 tbsp dry amaranth (to be popped)
• just under 1/2 cup soy milk
• 1/2 tbsp chia seeds
• 1/3 banana, mashed
• 1/2 tsp vanilla extract
• 1/4 tsp baking powder

Directions:

Preheat your oven to 400F.

Pop you amaranth using my directions.

In a bowl, mix the popped amaranth, milk, vanilla extract and chia seeds until all the amaranth grains absorb liquid. Let this sit for a few minutes so the chia can absorb some liquid. Once the chia looks slightly swelled, add in the mashed banana and baking powder and stir again to combine. The "batter" will be very thick. Grease a small baking dish and pour in the batter. Top with more banana slices and any other fruits you want. Place in the oven for 20-25 minutes until the top looks golden brown and the bananas are caramelized. 

Remove from the oven, top with the rest of your banana slices, more fruit and peanut butter and dig in!

Enjoy! :)