Amaranth Berry Breakfast Casserole is sweet without the added sugar; it’s tasty and filing. Amaranth is a seed and not a grain, so this casserole provides a nutritious alternative to muffins and pancakes. To speed things up, make the casserole in the evening and spend 15 minutes reheating it in the morning.
Amaranth is rich in calcium, iron, phosphorus, and carotenoids. Amaranth is also remarkably high in protein, making it an excellent breakfast choice.
You can make Amaranth Berry Breakfast Casserole with a fresh batch of amaranth or use the cooked leftovers. The less healthy, yet still yummy option, is cooked semolina instead of amaranth.
Amaranth Berry Breakfast Casserole Recipe
By May 30, 2017Published:
- Yield: 5-6 Servings
- Prep: 10 mins
- Cook: 30 mins
- Ready In: 40 mins
Amaranth Berry Breakfast Casserole is sweet without the added sugar; it's tasty and filing. Amaranth is a seed and not a grain, so …
- 5 cups Amaranth cooked, according t package's directions
- 12 oz. (about two cups) Frozen berries of choice
- 1/2 cup Stevia or other dry sweetener
- 2 Free-range organic eggs
- 1 cup Butter or coconut oil melted
- 1 teaspoon Pure vanilla extract
- 1 cup Organic sour cream
- Preheat the oven to 350 degrees F.
- Combine all ingredients, except sour cream.
- Pour into a lightly oiled round cake form and spread sour cream on top.
- Bake for about 20 minutes or until the edges are turning lightly brown.
- Let rest for 10 minutes and serve.