Combine the milk and spices in small pot with the soaked amaranth and bring to a boil. Reduce heat to low, simmer uncovered for 15 minutes, stir occasionally.
Coat nuts, seeds with oil and salt. Toast in an oven at 350F or in a skillet until golden.
To assemble each serving, portion about 3/4 cups amaranth porridge into a bowl and top with 2 Tbsp cashews and 1 Tbsp pumpkin seeds