Paleo Porridge is a substantial, grain-free, dairy-free, and gluten-free breakfast option that is ideal for the cooler months. Although there are countless topping alternatives, caramelized bananas are always enjoyable as a weekend indulgence.
What’s in Paleo Porridge?
Are you craving a warm and comforting breakfast that's also healthy and paleo-friendly? Look no further than this delicious and easy-to-make paleo porridge recipe. With a blend of pecans, cashews, dates, coconut milk, chia seeds, vanilla extract, and a pinch of sea salt, you'll get a creamy and satisfying porridge texture that's perfect for starting your day off right.
But wait, it gets even better! To take this paleo porridge to the next level, I like to top it with caramelized bananas. The sweet and sticky goodness of the bananas pairs perfectly with the nutty and slightly sweet flavor of the porridge. The best part about this recipe is that it's made with simple and wholesome ingredients that are good for you.
How to Make Paleo Porridge
Making this delicious and nutritious paleo porridge couldn't be easier! Follow these simple steps and enjoy a warm and satisfying breakfast in no time.
- To make blending the nuts simpler, first, soak them in water for at least an overnight.
- The soaked nuts, dates, chia seeds, vanilla essence, and sea salt should all be combined in a food processor to create a smooth and creamy texture.
- Add the coconut milk to the nut mixture and whisk in a saucepan over medium heat.
- Stir the mixture constantly until it is thoroughly cooked and has attained the required consistency.
- Serve the heated paleo porridge with your preferred toppings at this point.
- As was already said, caramelized bananas are a fantastic topping, but don't be afraid to get inventive and try different fruits or toppings like almonds, seeds, or honey.
How to Refrigerate Paleo Porridge:
Paleo porridge may be kept in the fridge for up to 4-5 days by simply transferring it to an airtight container. You can reheat it in the microwave or on the stovetop when you're ready to eat.
How to Freeze Paleo Porridge:
You may freeze paleo porridge if you want to prepare a bigger quantity and keep it for later. Porridge may be frozen for up to three months by being transferred to an airtight container or freezer bag. Reheat it on the stovetop or in the microwave once it has thawed overnight in the refrigerator before serving.
How to Reheat Paleo Porridge (If Required):
Just put paleo porridge to a saucepan and stir with a little water or milk to reheat. Stirring constantly, cook the porridge over medium-low heat until well warm. Moreover, you may reheat it in the microwave by putting it in a dish made for the device and cooking for one to two minutes while stirring.
Paleo porridge is a delicious and healthy breakfast option that can be made with simple ingredients like nuts, dates, chia seeds, and coconut milk. It's easy to make and can be topped with a variety of seasonal fruits or nuts to suit your taste preferences. You can also refrigerate or freeze leftovers for later and reheat them easily for a quick and convenient breakfast option. Try this recipe and enjoy the warmth and comfort of a hot bowl of paleo porridge to start your day off right.
Can I use different nuts for the porridge?
Yes, you can experiment with different nuts such as almonds, walnuts, or macadamia nuts to make the porridge.
Can I use other types of milk instead of coconut milk?
Yes, you can substitute coconut milk with almond milk, cashew milk, or any other non-dairy milk of your choice.
PALEO PORRIDGE WITH CARAMELIZED BANANAS
- 1 cup raw pecans
- 1 cup raw cashews
- 2 cups coconut milk
- 4 Medjool dates, pitted
- 1 tablespoon chia seeds
- 1 teaspoon vanilla extract
- ¼ teaspoon sea salt
- 2 bananas
- 1 tablespoon butter or ghee
- 1 ½ tablespoon maple syrup
- ¼ teaspoon cinnamon
- ½ cup chopped pecans
- 1 cup coconut milk
- Place the nuts in a large bowl of water and soak for 8 hours or overnight. Soaking the nuts not only helps to make the porridge creamy, it also helps to increase the digestibility of the nuts (so don't skip this step!).
- Drain the nuts in a colander and rinse under cold water.
- Place the nuts, dates, chia, vanilla and sea salt in a food processor and pulse until finely ground (stopping before you create a nut butter).
- Transfer the nut mixture to a pot. Add the coconut milk and turn the heat to medium-high. Stir until hot and smooth, then remove from the heat.
- Peel the bananas and slice in half, then again lengthwise.
- Heat a skillet on medium heat and add the butter, maple syrup and cinnamon and stir until combined. Place the bananas in the skillet and cook for one minute, then carefully flip and cook for an additional minute on the other side.
- Divide the porridge between four bowls. Add the caramelized bananas, a sprinkle of chopped pecans and ¼ cup coconut milk to each bowl. Serve immediately.
- You can easily turn this into a vegan recipe by swapping the caramelized bananas for fresh fruit!
- Make sure to check out my Shop page for all the brands of raw nuts I love (and other great pantry staples).