Banana, Blueberry & Chocolate Breakfast Bowl

100% Vegan & Gluten Free

Serves 3 to 4 people

1 cup Amaranth grain

3 cups water

½ tsp cinnamon powder

½ tsp vanilla powder

4-6 cardamom pods (depending on how big a fan you are of cardamom!)

2 tbsp coconut blossom sugar

1-2 cups cashew or almond milk (you can make your own VERY easily by blending the soaked nuts with filtered water – no straining required)

3 heaped tsp cacao powder

3 small bananas

1 cup blueberries (can use frozen, just steam to defrost before you add)

1 handful coconut flakes, dry toasted in a frying pan


Put the Amaranth grain and water in a small pot and bring to the boil. Add the cinnamon, vanilla powder and cardamom pods. Reduce the heat to low, cover and simmer for 20 minutes, stirring occasionally so it doesn’t stick. Add more water if you would like a more runny consistency.

When ready, remove the cardamom pods so you don’t end up chewing on them accidentally later on and transfer to a big bowl.

Add the coconut sugar and stir in while hot so it dissolves. Then add the milk (as much as desired), then stir in the cacao once the porridge has cooled a bit.

Add sliced banana and blueberries on top, followed by a sprinkle of your toasted coconut flakes.

Serve and enjoy! You can add more sugar or some chopped up dates for more sweetness, if desired.

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