Nothing beats porridge on a cold winter’s morning. A steaming bowl of hearty goodness really is the best way to start the day and it keeps you going right through the morning.
Now hailing from Scotland as I do you’d think I would only be promoting porridge in the form of our traditional Scottish porridge oats variety, no way. While I love my standard porridge I am a huge believer in mixing things up a bit and not being boring at the breakfast table. You can make your porridge from all sorts of things and in this recipe I’m going Paleo friendly and using a mixture of nuts and seeds as the basis of this breakfast bonanza.
While I’m going to give you the recipe for making one bowl of this seedy nut paleo porridge I nowadays make it up in big batches and store it in an airtight jar. That way I will have enough for a couple of weeks at a time.
You will need
2 tbsp coconut flakes
1 tbsp almonds
1 tbsp walnuts
1 tbsp brazil nuts
1 dessert spoon of ground flax seeds
1 tsp pumpkin seeds
1 tsp sunflower seeds
I like to toast all these goodies (not the ground flax seeds) first in a dry pan for just 2-3 minutes until lightly toasted and releasing that gorgeous nutty aroma. This really lends flavour to the mix.
You then want to whazz the whole lot up in your trusty food processor and then you are ready to cook your porridge.
I heat my porridge in a small pan with 250ml/1 cup of almond milk (or any milk you fancy or just water) for about 5 minutes.
Ladle into a bowl and top with your favourite breakfast treats. I like sliced banana, blueberries and chia seeds. Want it sweeter? Then add a drizzle of honey.
You can also add a wee swirl of plain yogurt too if you like to cool things down a little. I love the way the blueberries burst and spread their purple juices through the porridge and mingle with the sweetness of the banana slices.
What do you like to top your porridge with?
Karon x
Seedy Nut Paleo Porridge
Ingredients
- 2 tbsp coconut flakes
- 1 tbsp almonds
- 1 tbsp walnuts
- 1 tbsp brazil nuts
- 1 dessert spoon ground flax seeds
- 1 tsp pumpkin seeds
- 1 tsp sunflower seeds
- 250 ml/1 cup almond milk
- fruit and chia seeds to serve
Instructions
- Toast all the seeds and nuts in a dry pan for 2-3 minutes until golden and aromatic.
- Whizz them in food processor till breadcrumb like consistancy.
- Add the mix to a small pan and pour in the almond milk
- Heat for 5 minutes stirring now and ten
- Serve with fruit and chia seeds and a swirl of plain yogurt
Notes
Vlw says
October 5, 2017 at 5:18 pmThis recipe was just what I was looking for! So satisfying and really takes the place of breakfast cereals – cold or hot !
Karon Grieve says
October 13, 2017 at 9:46 amGlad you like it.
Vlw says
October 5, 2017 at 5:20 pmWould really appreciate having the nutrient breakdowns listed with the recipe.
Karon Grieve says
October 13, 2017 at 9:46 amSorry I don’t do that