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Gluten-Free & Vegan Hot Millet Amaranth Cereal

by Judith Finlayson

Gluten-Free & Vegan Hot Millet Amaranth Cereal

Hot Millet Amaranth Cereal


Here’s a great way to start your day and add variety to your diet. Both millet and amaranth are relatively quick and easy to cook — so long as you keep the temperature low, they don’t need to be stirred. Use a sweetener of your choice and add dried fruit and nuts as you please.



For best results, toast the millet and amaranth before cooking. Stir the grains in a dry skillet over medium heat until they crackle and release their aroma, about 5 minutes.

If you’re having trouble digesting grains, try soaking them overnight in warm non-chlorinated water (about 2 parts water to 1 part grain) with a spoonful or so of cider vinegar. Drain, rinse and cook in the morning.


21⁄2 cups   water 625 mL

1⁄2 cup     millet, toasted (see Tips)    125 mL

1⁄2 cup     amaranth    125 mL

      Honey, maple syrup or raw cane sugar

      Milk or non-dairy alternative

      Dried cranberries, cherries or raisins, optional

      Toasted chopped nuts, optional

In a saucepan over medium heat, bring water to a boil. Add millet and amaranth in a steady stream, stirring constantly. Return to a boil. Reduce heat to low (see Tip, page 47). Cover and simmer until grains are tender and liquid is absorbed, about 25 minutes. Serve hot, sweetened to taste and with milk or non-dairy alternative. Sprinkle with dried fruit and nuts, if using.

Makes 6 servings


For more delicious gluten-free whole grain recipes, pick up a copy of The Complete Gluten-Free Whole Grains Cookbook by Judith Finlayson.