Gluten-free, Low-FODMAP, Paleo, Vegan
This breakfast porridge is similar to my Quinoa “Oatmeal” recipe, except this recipe does not have quinoa in it. It makes a delicious porridge base for winter and summer alike! Add peaches when they are in season in the summer and try bananas and peanut butter in the wintertime. Get creative!
Serves 4-6
Soak Time: 6+ hours | Prep Time: 5 mins | Cook Time: 5-10 mins
Equipment: food processor, stove pot
- In a bowl, cover the nuts completely with water and soak them overnight, for at least 6 hours. Drain the nuts before use.
- 1/2 cup of raw pecans
- 1/2 cup of raw walnuts
- 1/2 cup of raw almonds
- Place the soaked nuts, almond milk, maple syrup, cinnamon and ginger in a food processor and process until the nuts are finely chopped and the mixture is smooth.
- 1 cup almond milk
- 3 tbsp maple syrup
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- Pour the mixture into a sauce pot on the stove and add the second cup of almond milk. Cook on medium heat for about 5 minutes until the porridge bubbles and become aromatic. Remove from heat and serve.
- 1 cup of almond milk
- Variations: Top with peach slices and a drizzle of maple syrup. Or, top with banana slices, peanut butter, and a dash of cinnamon.
- 1 peach, sliced and divided between the bowls
- 1 banana, sliced
- 1 tbsp peanut butter
- What else can you come up with…?
Related Recipe: Quinoa “Oatmeal”
