Paleo Porridge is a hearty, gluten-free, dairy-free, grain-free porridge that’s a delicious breakfast and perfect for the cooler months. The topping options are endless, but caramelized bananas are always fun for a weekend splurge. My paleo porridge recipes is a combination of pecans, cashews, dates, coconut milk, chia seeds, vanilla extract and a little sea salt. Simple, easy ingredients that are blitzed together for the perfect porridge texture.
Ingredients
1 cup raw pecans
1 cup raw cashews
2 cups coconut milk
4 Medjool dates, pitted
1 tbsp chia seeds
1 tsp vanilla extract
1/4 tsp sea salt
Caramelized Bananas2 bananas
1 tbsp butter or ghee
1 1/2 tbsp maple syrup
1/4 tsp cinnamon
1/2 cup chopped pecans
1 cup coconut milk
Method* 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 1/4 cup coconut milk to each bowl. Serve immediately.