adapted by Ellen Allard from Gnowfglins blog
1 tbsp millet
1 tbsp oats (make sure they're gluten free)
1 tbsp quinoa
1 1/2 tsp amaranth
3/4 cup milk (I've made it with rice milk, almond milk, soy milk, and hemp milk - they all work well)
1/4 tsp cinnamon
2 tbsp dried cranberries (Trader Joe's has lovely organic dried cranberries, but there is sugar in the ingredient list. I always rinse them to remove some of the sugar.)
chopped walnuts and pecans (or your choice of nuts)
Rinse all four grains together in a very fine strainer. It has to be be very fine or the amaranth grains will fall out. Pour the rinsed grains into your pressure cooker. Add the milk, cinnamon, and dried cranberries. Bring to high pressure, immediately reduce heat and cook for exactly three minutes. Turn heat off and allow the pressure to release naturally - this shouldn't take more than about 5 minutes. I like my cereal a little thicker, so I let it sit for another 5 +/- minutes.
It's sweet from the cranberries, but I like to add a touch of agave nectar to my hot cereal. Lately, I've been using Volcanic Nectar Agave. It's a bit pricey, but very delicious. I also top it with chopped walnuts and pecans.