Banana Breakfast Porridge
Creamy Banana Porridge that will just put you in such a good mood in the morning.
Milk (whole almond, or coconut), to serve
Drain and rinse amaranth.
Combine with one cup water and salt.
Bring amaranth to a boil, and reduce to a simmer (all the way to low.)
Cover and let simmer for 15 minutes.
Remove from heat and let sit for 10 more minutes to thicken amaranth.
Add a bit of milk/water to thin the texture out if desired.
Add pecans to a dry skillet and toast over medium-low heat, stir often. Toast until fragrant, 2-3 minutes. Remove from skillet and set aside.
Heat walnut oil, maple syrup, and cinnamon over medium-low heat.
Cut bananas in ½” slices and add to skillet, cook until bananas are extremely tender and maple syrup has absorbed into the slices.
To serve, stir together ¾ of the bananas and amaranth. Pour into bowls and top with remaining bananas, pecans, and a drizzle of milk.