Grain-free Porridge

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

  1. 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
  1. 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
  1. 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
  1. 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…?

Grain-free Porridge - Pnut Butter Banana-3Cinnamon Peach Porridge-2


Related Recipe: Quinoa “Oatmeal”


 

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