Step 1

For pressure cooker: Combine amaranth, almond milk, and bananas into a 3-quart pressure cooker. Cook on high pressure for 5 minutes and let the pressure come down naturally for at least 10 minutes. Serve hot with cinnamon sprinkled on top and collagen peptides stirred in.

Step 2

For stove-top cooking: Bring almond milk to a gentle boil in a lidded pot. Stir in the amaranth and sliced bananas, lower the heat, and simmer for 25-30 minutes, or until the grain has absorbed most of the liquid. Serve hot with cinnamon sprinkled on top (porridge will thicken as it sits).