Below you'll find a super flavorful paleo porridge recipe that will completely satisfy your morning hunger. The caramelized banana adds a unique and naturally pleasing aspect to this easy breakfast recipe that can be prepared ahead of time!
My first exposure to this fascinating dish was when I visited Shenzhen, China.
Fun history fact: Porridge was first documented as originating from China almost 4,500 years ago!
Typically, this dish consists of cooked grains in either milk or water to make a creamy (imagine the consistency of kafir with oatmeal) dish. Though this dish is savory and served warm in China at any meal period, in the US it is typically served for breakfast.
Below you will find a non-grain (hence gluten-free) and paleo-friendly porridge recipe to satisfy the need for a warm, hearty, and creamy breakfast.
We have substituted the grains with a combination of nuts, seeds, and coconut flakes to imitate the consistency of an original porridge dish, but with a paleo-friendly approach in mind. The creaminess comes from coconut yogurt and from soaking the nuts overnight (changing both the texture of the nuts and also increasing the digestibility of them in the body).
Be patient. This recipe takes a bit of time, but the end results are well worth it. The addition of the slightly caramelized banana makes this dish a sure staple winner.
Let's get to it.
How to Prepare a Paleo Porridge
Per serving, you get:
190 calories; 12g Pro; 33g Carbs; 3.5g Fat
- Prep Time: 8 to 24 hours
- Cook Time: 10 minutes
- Servings: 3 servings
- 1 cup cashew, soaked in water
- 1 cup walnuts, soaked in water
- 1 tablespoon Chia seeds
- ½ cup Coconut flakes, sugar free
- 4 Medjool dates, pitted
- 2 cups coconut milk
- 1 tablespoon maple syrup
- ½ teaspoon nutmeg
- 2 bananas, ripe, halved, caramelized
- cinnamon powder, for garnish
- Food processor, we love using our Breville All-in-One
- Measuring cups
- Measuring spoons
- Sauce pan
- Wooden ladle or spatula
- Glasses or storing containers
Step 1 : Soak Nuts of Choice Overnight
In a container large enough to hold 2 cups of nuts plus water, cover the the cashews and walnuts completely with water. Cover with plastic wrap or a lid and soak for 8 hours in the refrigerator or overnight.
Step 2: Blend Ingredients in Food Processor
After the nuts have been soaked overnight, drain the water completely and transfer the nuts to a food processor (We love using our Breville All-in-One Immersion Blender)
Add the chia seeds, coconut flakes, pitted dates and process until the mix is finely chopped, stopping just before the nuts become a nut butter. Scrape the sides as needed.
Step 3: Bring to a Slight Simmer
Transfer the now ‘paleo porridge’ mix to a saucepan, and combine with 2 cups of coconut milk, and 1 tablespoon of maple syrup.
Bring slowly to a boil over medium-heat mixing constantly. Reduce heat and simmer for 10 minutes.
Step 4: Caramelize Bananas
Cut the bananas in half and then in a quarter, and if you have a blow torch, lay the quarter bananas in a small sheet pan and caramelize them. Otherwise, warm a small amount of coconut oil in a non-stick pan, bring the pan up to warm temperature, and caramelize both side of the bananas for 2-3 minutes, only turning them once.
Step 5: Portion and Serve
Transfer the paleo porridge to three bowls or containers and plate each quarter banana on top of the porridge. Sprinkle each with some cinnamon powder and enjoy!
Storing Your Pumpkin Protein Smoothie
Store your paleo porridge for 5 days in the refrigerator.
If meal prepping, cool the porridge down completely uncovered before storing away. Top off with a banana and reheat as needed.