Alright, the photo i’ve posted does NOT do justice to how heavenly this porridge tastes. You haaave to try it to believe it.
I found this recipe online and i made some tweaks to make it work for me. Since we have a lot of different kinds of porridge for breakfast in India, this is definitely Whole30 compliant.
You can make about 4 servings using these quantities of ingredients and save the leftovers since it refrigerates pretty well. The taste actually enhances as it ages.
So here we go….Try out this recipe and experiment with different nuts and seeds that work for you. You can switch up the milk too to your preference. 🙂
Nutty Breakfast Porridge
By November 3, 2017Published:
- Yield: 5 cups (4 Servings)
- Prep: 15 mins
- Cook: 15 mins
- Ready In: 8 hrs 30 mins
Alright, the photo i've posted does NOT do justice to how heavenly this porridge tastes. You haaave to try it to believe it. I …
- 1/2 cup Raw cahews
- 1/2 cup Raw almonds I could only find blanched almonds and that worked just fine
- 1/4 cup Raw walnuts
- 1/4 cup Unsweetened coconut flakes
- 2 tbsp Sun flower seeds optional and you can add any seed you want
- 1 ripe Banana
- 2 high quality Dates pitted and chopped
- 1 tbsp Ghee/clarified butter
- 1 Apple chopped, I used golden delicious, you can use whatever you prefer
- 2 pinches Nutmeg
- 2 tsp Cinnamon powder
- 1/2 cup Raisins
- 2 tsp Vanilla extract
- 3 cups Almond milk you can substitute this with coconut milk if you want.
- Take all the nuts, sunflower seeds and coconut flakes in a bowl.
- Now dump the nuts mixture into a food processor. Add chopped dates and banana on top and pulse for a few seconds.
- Once soaked dump the nuts in a colander to drain the water.
- Add 1/2 cup of almond milk to the food processor, scrape the sides and blend for a few more seconds until grainy consistency is achieved.
- Heat ghee in a sauce pan. Throw in chopped apple and saute till apple is tender.
- Add cinnamon powder, nutmeg and raisins and fry for a minute.
- Now, dump the nuts mixture from food processor into the sauce pan and add rest of the almond milk and mix well to combine.
- Let it simmer for a few minutes until nuts are cooked through. About 5 minutes.
- A perfect hot breakfast is ready to serve. I served mine over some more chopped apples to give it that crunch. 🙂