Creamy Golden Protein Cereal

If oatmeal has gotten boring, this ancient-grain porridge is a whole new way to start the morning.

Amaranth and millet flours get whisked together with cornstarch and tahini, then simmered with water until thick and creamy. The tahini adds a nutty richness and a boost of plant protein that keeps you full well past mid-morning.

Serve it hot with milk or soy milk and your favorite sweetener. It’s the kind of simple, whole-food breakfast that fuels you without weighing you down.

Kitchen Tips

• Whisk constantly over low heat. These flours thicken fast and will lump or scorch on the bottom if you walk away.
• Use a wire whisk, not a spoon. It’s the only way to keep the texture smooth as it thickens.
• Start with the full 3 cups of water and adjust. If you prefer a thinner porridge, add a splash more. If you like it thick, cook it a couple extra minutes.

Variations

• Top with sliced banana and a drizzle of maple syrup for a naturally sweet finish.
• Stir in a spoonful of almond butter instead of tahini if sesame isn’t your thing.
• Add a pinch of cinnamon and cardamom to the dry flours before cooking for a warm, spiced version.