If you are an oatmeal-lover, you can still enjoy a warm breakfast bowl while going grain-free. This recipe requires soaking the nuts overnight, which helps with digestion and gives the porridge that velvety texture.
Prep Time:5 Minutes |
Cook Time:5 Minutes |
Ready In:10 Minutes |
Ingredients:
- 1/2 cup(s) raw cashews
- 1/2 cup(s) raw almonds
- 1/2 cup(s) raw pecans
- 1 very ripe banana
- 2 cup(s) coconut milk
- 2 teaspoon(s) cinnamon
- dash of sea salt for soaking water
Instructions:
- Place the nuts in a large bowl and sprinkle the sea salt over them. Fill the bowl with filtered water so the nuts are covered by at least 1 inch of water. Cover and soak overnight.
- Drain the nuts and rinse 2 or 3 times, until the water runs clear.
- Add the drained nuts to a food processor or high-speed blender. Blend the nuts with the banana, coconut milk, and cinnamon until smooth.
- Divide it into bowls and microwave for 40 seconds or put all of the porridge in a pot on the stove and heat over medium-high heat for 5 minutes.
- Serve with raisins, chopped nuts, and an extra splash of milk if desired.
Recipe from againstallgrain.com
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