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Paleo porridge It is a hearty, gluten-free, dairy-free, grain-free porridge that is a delicious breakfast and perfect for the colder months. The coverage options are endless, but caramelized bananas are always fun for a weekend splurge.
Pour a little coconut milk, almond milk or cashew milk on the paola and you will have a delicious breakfast.
When I first made this recipe and posted it on Instagram, it was a gloomy and rainy day. Think of gloomy, dark skies and cold, gloomy weather. Weather that forced me to rip a thick sweater in California (where we rarely need sweaters).
On cold days like that, the body instantly craves recipes that are warm, hearty, and full. But if you follow a paleo diet, your usual wheat cream, rice cream or oatmeal options are off limits. Well, good news. This recipe for paleo porridge is a great alternative.
What's in paleo porridge?
My paleo porridge recipes are a combination of walnuts, cashews, dates, coconut milk, chia seeds, vanilla extract and a little sea salt. Simple and easy ingredients that are mixed to obtain the perfect porridge texture.
I've covered my paleo porridge with caramelized bananas (sticky sweet God!) But you can also fill your porridge with your favorite seasonal fruit.
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How to make paleo porridge
This recipe is quite easy. Just follow these steps:
- Soak the walnuts overnight
- Mix the walnuts, dates, chia seeds, vanilla extract, and sea salt in a food processor.
- Transfer the walnut mixture to a saucepan over medium heat and add the coconut milk
- Serve the paleo porridge hot and add ingredients!
More Paleo Breakfast recipes you'll love
Paleo porridge with caramelized bananas
Preparation time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Servings: 4 servings
Paleo porridge with caramelized bananas. A delicious gluten-free, grain-free, dairy-free paleo breakfast recipe.
- 1 cup raw walnuts
- 1 cup raw cashews
- 2 cups coconut milk
- 4 Medjool dates, pitted
- 1 tablespoon of chia seeds
- 1 teaspoon of vanilla extract
- 1/4 teaspoon of sea salt
- 2 bananas
- 1 tablespoon of butter or butter
- 1 1/2 tablespoons maple syrup
- 1/4 teaspoon of cinnamon
- 1/2 cup chopped walnuts
- 1 cup coconut milk
Place the walnuts in a large bowl of water and soak for 8 hours or overnight. Soaking the walnuts not only helps the porridge be creamy, it also helps to increase the digestibility of the walnuts (so don't skip this step!).
- Drain the walnuts in a strainer and rinse with cold water.
- Place the walnuts, dates, chia, vanilla, and sea salt in a food processor and pulse until finely ground (stopping before creating a nut butter).
Transfer the walnut mixture to a saucepan. Add the coconut milk and turn the heat to medium-high. Stir until hot and smooth, then remove from heat.
Peel the bananas and cut them in half, then lengthwise again.
Heat a skillet over medium heat and add the butter, maple syrup and cinnamon and stir until combined. Put the bananas in the pan and cook for one minute, then carefully turn and cook for an additional minute on the other side.
Divide the porridge between four bowls. Add caramelized bananas, a pinch of chopped walnuts, and 1/4 cup coconut milk to each bowl. Serve immediately.
- You can easily turn this into a vegan recipe by swapping caramelized bananas for fresh fruit!
- Be sure to visit my Shop page to see all the raw walnut brands I love (and other great pantry staples).
Calories: 960 kcal, carbohydrates: 57 g, protein: 14 g, fat: 81 g, saturated fat: 38 g, cholesterol: 7 mg, sodium: 198 mg, potassium: 1150 mg, fiber: 9 g, sugar: 31 g , vitamin A: 175 IU, vitamin C: 7.1 mg, calcium: 115 mg, iron: 9.3 mg
Caramelised with Palo Papilla plantains