Wash the amaranth in a sieve, then place in a bowl and cover with water. Leave to soak overnight, or for 24 hours.
In the morning or when you are ready to dig in, drain the water and place the amaranth in a pot.
Cut the vanilla pod in half and scrape the vanilla into the pot, pour the almond milk and honey on top. Give it a stir and add a small pinch of salt.
Pop the lid on and bring it to a boil, then reduce the heat to let it simmer for 20 minutes. Check that the bottom isn’t sticking and add more milk if needed. Give the mix a stir and cook for a further 5 minutes, then take it off the heat and let it sit with the lid on for 5 mins.
Place the coconut oil in a pan with the cinnamon and let this get fragrant. Slice the bananas in half and grill them in the pan for 2 minutes each side so they cook through.
Divide the porridge into two bowls and place the banana halves on top. Finely chop the cacao nibs and sprinkle over the top, letting them melt into the porridge.
Enjoy while still hot!
Images: Holly Clark Photography