Rolled Oats With Amaranth Seeds Maple Syrup And Apple Recipes

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ROLLED OATS WITH AMARANTH SEEDS, MAPLE SYRUP AND APPLE



Rolled Oats With Amaranth Seeds, Maple Syrup and Apple image

Grated apple adds a fresh, zesty dimension to just about any bowl of hot (or cold) cereal. The little amaranth seeds contribute protein, lysine and calcium to this mix. They will soften overnight, but they retain texture, which is one of the things I like about the combo.

Provided by Martha Rose Shulman

Categories     breakfast, brunch, quick, main course

Time 5m

Yield 1 serving

Number Of Ingredients 7

1/3 cup rolled oats
1 tablespoon amaranth seeds
Generous pinch of salt, or to taste
1 tablespoon golden raisins
1 teaspoon maple syrup, more for drizzling
1/4 apple
Milk and/or chopped toasted walnuts or almonds, for topping (optional)

Steps:

  • Stir together oats, amaranth seeds, salt and raisins in a medium-size microwave-proof bowl. Bring 2/3 cup water to a boil and pour over mixture. Add maple syrup and stir together, then cover bowl with a plate and leave it out on the counter overnight. (You can refrigerate if you prefer.)
  • In the morning, place bowl (still covered by the plate) in the microwave and cook for 2 minutes on 100 percent power. Remove from the microwave and very carefully remove plate from top of bowl. (Bowl will be hot, and steam will rise from cereal.) Stir the mixture. If it is not yet thick, cover again and return to microwave. Cook 1 to 2 minutes longer, until the mixture is no longer watery.
  • Transfer to a serving dish. Coarsely grate apple over cereal and stir in. Drizzle on more maple syrup and, if desired, add a little milk, and walnuts or almonds.

Nutrition Facts : @context http, Calories 194, UnsaturatedFat 2 grams, Carbohydrate 40 grams, Fat 3 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 0 grams, Sodium 217 milligrams, Sugar 11 grams

AMARANTH PORRIDGE WITH GRATED APPLES AND MAPLE SYRUP



Amaranth Porridge With Grated Apples and Maple Syrup image

Amaranth is a tiny seed - it isn't really a grain, though that is how we treat it - and has both sweet and grassy overtones. I experimented with preparing it as a polenta, like the teff polenta I made earlier in the week, and seasoning it with nut oil or mixing in a little Parmesan. It worked that way, but I still found that the flavor of this food works better with sweet flavors, and the texture did not benefit from the long oven simmer, the way the teff did. So again, I decided that amaranth is best served as a breakfast porridge. I toasted the seeds in the pan before adding water, and this added a wonderful popcorn dimension to the flavor. The aroma of this cereal as it cooked reminded me of the smell of the whole wheat Ralston Hot Cereal that my mother used to make for me. The amaranth will cook in about 20 minutes on top of the stove. I add milk halfway through the cooking, and the amaranth retains a nice grainy texture.

Provided by Martha Rose Shulman

Categories     breakfast, main course

Time 25m

Yield Serves 1

Number Of Ingredients 6

1/4 cup amaranth
1/2 cup water
Pinch of salt
1/3 cup milk
1 teaspoon maple syrup
1/2 small or 1/4 large apple, grated

Steps:

  • Heat a small saucepan over medium-high heat and add the amaranth seeds. Shake them in the pan until they begin to smell toasty and a few seeds begin to pop, about 2 minutes. Immediately pour in the water. Do not wait too long because the line between toasted and burnt amaranth is a thin one - as soon as you smell the toasty aroma and see a few seeds popping, add the water. Add the salt, bring to a boil, reduce the heat to low and cover. Simmer 10 minutes.
  • Stir in the milk and bring back to a simmer, stirring. Cover and simmer another 10 to 15 minutes, stirring occasionally, or until the amaranth is tender. Remove from heat and stir in the maple syrup. Transfer to a bowl, sprinkle the grated apple on top and serve.

OATS WITH AMARANTH, CHIA SEEDS AND BLUEBERRIES



Oats With Amaranth, Chia Seeds and Blueberries image

Fresh blueberries are not in season at the moment, so I put my frozen organic wild blueberries to good use in this hearty mix. The chia and the amaranth pump up the nutritional value of this cereal -- both are high in calcium, amaranth is high in protein, and chia seeds are a great source of healthful omega-3s. They also contribute texture. For even more great texture, top the cereal with chopped toasted hazelnuts or almonds.

Provided by Martha Rose Shulman

Categories     breakfast, lunch, quick, main course

Time 15m

Yield Serves 1

Number Of Ingredients 8

1/4 cup regular or quick cooking steel-cut oats
1 tablespoon amaranth seeds
1 teaspoon chia seeds
Salt to taste (I use a generous pinch)
1 heaped tablespoon fresh or frozen blueberries, or more to taste
3/4 cup water
1 teaspoon honey or maple syrup, plus more as desired for drizzling
Optional toppings: milk, chopped toasted skinned hazelnuts, chopped toasted almonds, grated apple or pear, freeze-dried blueberries

Steps:

  • The night before, stir together steel-cut oats, amaranth seeds, chia seeds, salt and blueberries in a medium microwave-proof bowl. Bring water to a boil and pour over mixture. Add honey or maple syrup and stir, then cover bowl with a plate.
  • In the morning, microwave mixture for 2 minutes on 100 percent power. Remove bowl from microwave and carefully remove plate (bowl will be hot and steam will rise from cereal). Stir mixture, cover again and return to microwave. Heat for 2 minutes more, or until mixture is no longer watery.
  • Transfer to a serving dish and sprinkle on toppings of your choice.

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