If you are missing your soothing morning bowl of oatmeal or wheat cereal while on a grain-free diet, this is the perfect bowl of deliciousness and comfort to warm your body and soul on those chilly mornings! With a bit of prep work the night before, you can have a stick-to-your-ribs, naturally sweet and satisfying breakfast in under 20 minutes! This truly has become my personal favorite alternative to eggs for breakfast. The inspiration for this recipe came from Danielle Walker’s Against All Grain cookbook. She taught me about using nuts as an oat subtitute for breakfast cereal.
- 1/2 c raw cashews
- 1/2 c raw almonds
- 1/4 c raw walnuts
- 1/3 c shredded coconut, unsweetened
- 1 medium ripe banana, sliced
- 1 tbsp butter, grass fed preferred
- 1 egg yolk (omit if egg free)
- 1 medium apple, chopped (I used a Gala)
- 1/8 tsp pumpkin pie spice
- 1 14 oz. can coconut milk
- 1/2 c raisins or other dried fruit
- 2 tsp cinnamon
- 2 tsp vanilla
To make the porridge:
- In a medium bowl, add the nuts and coconut flakes. Add enough filtered water to the bowl to completely cover the nuts and coconut. Add a pinch of salt and cover, and soak the nuts at least 6-8 hours or overnight.
- Drain the nut mixture and rinse thoroughly until the water runs clear.
- Add the nut mixture to a food processor. Then, add the egg yolk (if using) and banana slices.
- Pulse the nut and banana mixture until it is the consistency of oats, scraping the bowl as needed for an even texture. Then, set aside.
- Heat butter in a saucepan over medium heat. Add the chopped apple and pumpkin pie spice to the pan and sauté until the apples begin to soften.
- Next, add the coconut milk, vanilla, cinnamon and raisins. Then add the nut mixture. Stir well to thoroughly combine.
- Bring the porridge to a gentle simmer and cook for about 5-6 minutes, until thick and creamy.
- Spoon the porridge into bowls and add a splash of your favorite milk. We used more coconut milk and a pat of butter.
