I’m in love, I’m in love and I don’t care who knows it!
I know I can be a bit overdramatic at times (okay, maybe a lot) … but it’s true …. I’m in love with this scrumptious Cinnamon Apple Breakfast Porridge! I can’t begin to tell you how much I’ve longed for a warm, creamy bowl of delicious porridge! Maybe you have too?
Since oats are a big no-no for those of us living grain-free, the question was how to capture the flavor and texture of oats without the use of that classic porridge staple?
So, similar to my scrumptious grain-free Almost Oatmeal Cookies recipe, I decided to use unsweetened coconut to provide a chewy texture similar to oats. I also based this recipe on a method for creating grain-free porridge that I learned from Danielle Walker in her wonderful cookbook Against All Grain – by grinding soaked nuts with sweet ripe banana you can create a consistency remarkably similar to porridges like Scottish Oatmeal and classic Cream of Wheat. (Danielle is so brilliant!)
Another secret to this unbelievably yummy grain-free breakfast porridge is sweet and fragrant bite-sized apples sautéed with a pinch of fresh ground nutmeg and the addition of chewy sweet raisins. The culmination of flavors creates the ultimate porridge experience – rich cinnamony-apple flavor delightfully paired with a creamy, oat-like chewy texture.
Still, even with all these tempting descriptions … Maybe you’re feeling a little skeptical – wondering if this interesting concoction of healthy grain-free ingredients might actually be capable of filling that void in your heart that longs for a warm bowl of creamy oatmeal?
Well, let me assure you that all of my doubts were tossed aside after one delicious bite … followed by two … then, three … then, oops! the whole bowl is gone! (Of course, it’s important to point out that technically speaking this isn’t a Whole30-compliant breakfast since it mimics cereal. But you’ll definitely want to add this to your reintroduction phase!)
It’s such a joy to be able to create delicious grain-free foods that capture the tastes and textures of favorite comfort foods, and even better is when they are SO good that even our family and friends eagerly enjoy them too!
That’s why I’m SO excited to share this delightful Cinnamon Apple Breakfast Porridge with you. I’m beyond thrilled to be reunited with one of my ultimate wintertime favorites and I’m certain you and your family will be too!
- 1/2 cup whole raw almonds
- 1/2 cup whole raw cashews
- 1/4 cup raw walnuts
- 1/3 cup unsweetened coconut flakes
- 1 large ripe banana
- 1 egg yolk (optional)
- 1 tbsp ghee (or coconut oil)
- 1 medium apple, chopped into bite-sized pieces
- 1/8 tsp ground nutmeg
- 1 14 oz. can (1 3/4 cups) pure coconut milk
- 2 tsp pure vanilla extract
- 2 tsp ground cinnamon
- 1/2 cup raisins
- In a medium bowl, add the nuts and coconut flakes. Add enough filtered water to the bowl to completely cover the nuts and coconut. Add a pinch of salt and cover the bowl with a kitchen towel or plate. Allow the nuts to soak at least 7-8 hours or overnight.
- Once soaking time is completed, drain the nuts and coconut flakes in a colander; making sure to rinse them well until water runs clear.
- Add the nuts and coconut flakes to the bowl of a food processor. Then, add the egg yolk (if using) and banana (break the banana in pieces and add to the top of the nuts).
- Pulse the nuts and banana mixture until it forms a fine nut meal, making sure to stop and scrape down the bowl as needed for an even texture. Then, remove bowl from food processor and set aside. (Please note: You can alternate between pulsing and blending, if desired. The goal is to create a fine nut meal, but not a paste. I find pulsing makes it easier to keep an eye on the consistency.)
- Add ghee (or coconut oil) to a saucepan over medium heat. Add the chopped apple and nutmeg to the pan and sauté the apples until they begin to soften.
- Next, add the coconut milk, vanilla, cinnamon and raisins. Then add the banana-nut meal mixture. Stir well to thoroughly combine.
- Bring the porridge to a gentle simmer and cook for about 5-6 minutes until it's thick and creamy.
- Ladle the cinnamon apple porridge into bowls and add a splash of your favorite milk. Truly the perfect breakfast to warm your family's hearts and tummies on cold fall and wintertime mornings.
Love pumpkin pie? Be sure to try my scrumptious Grain-free Pumpkin Pie Breakfast Porridge too! Yum!
Doing the Whole30? It's important to point out that technically speaking this isn't a Whole30-compliant breakfast since it mimics cereal. But you'll definitely want to add this to your reintroduction phase!
P.S. The lovely table linens featured in these photos are courtesy of my friends at Hen House Linens. I just adore their beautiful linens, and even more so, their mission to make mealtimes special by adding a touch of warmth and beauty to the table.
Aishah M says
Kelly, this looks delicious and just perfect for the Whole30. I’m so tired of having the same old thing in the morning. I think my husband will love this. Thanks for sharing.
My pleasure, sweet friend. I am so hooked on this I can’t even begin to tell you! 🙂 LOL!
Dena Norton says
This looks so similar to hot cereal and I love the clever soaked nuts + banana trick – pinning this!
And it really tastes similar too, Dena. It reminds me of a cross between scottish oatmeal and cream of wheat. I really love this, it’s quite addicting. LOL! 🙂
Yum-O. Why haven’t I tried this yet? I have been cooking a couple of eggs with either spinach or sweet potatoes for most of my breakfasts, but I think I will give this a try SOON.
It’s definitely a wonderful option for breakfast. Hope you enjoy it too, Karen! 🙂
Yum! I bet this smells fantastic in the morning! Does it keep you satisfied until lunch time?
Yes, if you pair it with a boiled egg. It will most definitely keep you satisfied. It’s quite filling. 🙂
Tiffany @ DontWastetheCrumbs says
I’m not even doing the whole30, or grain-free, and want to lick my screen! Kelly – this looks SO good! I’m adding the ingredients to my shopping list and putting this on my menu next week. Thank you for the delicious recipe!
Thanks, Tiffany. It really is amazing – whether you’re grain-free or not. 🙂
I love this, made a batch last week and just made an other batch this morning. Do you eat this every morning? How long does it keep. I try to eat it every second day but I’m alone to eat it my hb does not like it…
Thanks for the recipe 😉
This recipe freezes great. So you can always make a double-batch and freeze it. It will also keep in the fridge up to 6-7 days. So you can eat it over the course of the week. No need to eat it everyday. I always recommend aiming for variety for best balance of nutrition. 🙂
I was just wondering if Kelly or anyone has tried this with a whole egg? That way I wouldn’t have to throw out the white … but if it makes it unpleasant, I’ll just chuck the white. I might substitute homemade applesauce for the apple too, depending on how much time I have when I’m making this. Sounds delicious! Can’t wait!
Hi, Sarah. Egg yolks are the basis for creating creamy custards, which is why I added the egg yolk to this recipe (to increase it’s creaminess). But you could most certainly add the whole egg – just be sure to whisk it well with the coconut milk before cooking, so you don’t end up with egg bits. 🙂
This looks and sounds yummy.
Going to start my soak right now.
Good idea! let me know how you like it 🙂
This looks so good! I can’t have banana or egg (they are intolerances for me) but I may have to try it without those two. I have found something similar that I love though. I chop up an apple, sprinkle with cinnamon, and toss in some almonds, unsweetened coconut, and a few raisins. I’ve also made it warm by heating it up in a frying pan with some coconut oil- Yum!
I saved your cauliflower rice recipe and can’t wait to try that too. Thanks for sharing 🙂
Hi, Theresa. I have the perfect substitution for you. Omit the egg and banana and add 3/4 cups pumpkin puree instead. Absolutely amazing! i’ll be posting about this recipe (pumpkin spice breakfast porridge) soon! 🙂
Hi, Kelly — two questions for you, if I may…
1. If I need to omit the banana but do want to keep the egg (darn these food intolerances, lol), would you still use 3/4 c pumpkin puree, or would you reduce the pumpkin (to ___?)
2. I’m going to have to make the leap to totally grain-free due to celiac disease with dermatitis herpetiformis, and am so thankful for sites like yours with more and more simple yet satisfying grain-free recipes!!! I do not, however, own a food processor, and so many recipes seem to call for one. I realize you may not be able to recommend a brand or two, but maybe a size or type of processor? Thanks so much for all you do, and for your pleasant attitude and sense of humor! 🙂
Jean from central IL
Hi, Jean. Thanks for your kind note. I think you meant to comment on my Pumpkin Porridge post, which is here: http://thenourishinghome.com/2014/11/grain-free-pumpkin-pie-porridge/ 🙂
If you can’t have banana (which contributes sweetness and creaminess to the recipe) you can use more pumpkin, perhaps start with 1 cup for the amount. You still won’t get the same creaminess level, but it shouldn’t affect the flavor if you’re using maple syrup or honey to sweeten.
As far as food processors, I definitely recommend investing in one, particularly for those who are eating a whole food lifestyle because they are so practical and can be used in so many ways, which is why you see me calling for this kitchen tool in so many recipes. I recommend either Cuisinart or KitchenAid. I started with a Cuisinart, which you’ll see in some of my older recipes and last year, I was gifted with a new KitchenAid which I really love. It’s this one:http://amzn.to/1Pqc9Lc but they also make smaller sizes for about half the cost. A 7-cup size would be the smallest I’d go if you’re looking for a food processor that can be used for multiple tasks.
Thanks again for your kind note! I’m so glad you’re finding the recipes and support here helpful. I too have dermatitis herpetiformis/Celiac and so I know what a huge transition it is to go grain-free. Many people have found (like I have) that living grain-free really does help so much more than just being gluten-free. I hope you find this to be the case for you as well! 🙂
I am so excited to try it with the pumpkin puree! Thanks so much.
My pleasure! 🙂
Oh my Kelly
Made this…soo so wonderful. I am a BIG oatmeal/hot cereal fan and this is just as wonderful as any! Thank you so much for sharing. It will be on my morning menu long after whole30 is over! I did also add a bit of flax, chia, hemp seeds for additional nutritional boost, same as I also do with regular oatmeal 🙂 What a powerhouse, wholesome recipe!
Yay! Thanks for coming back to let us know you enjoyed the recipe, Linda. I’m so happy to hear you’re in love too. LOL! And what a great idea to add the extra seeds for nutrition. 🙂
Sylvie | Gourmande in the Kitchen says
There’s just something about a bowl of porridge that wraps you in warmth and your grain-free version with the apples and cinnamon sounds like the perfect way to start the day!
So well said, Sylvie! I am always so encouraged by your kind words! Thank you, sweet friend! You are a blessing! 🙂
This recipe turned out great! My 19 month old son even enjoyed it! We enjoy the paleo life, so I’m always on the lookout for good recipes. I appreciate all of the work that you do to keep us all healthy, Kelly! Stay blessed!
Thank you, Annie! I’m so happy you and your little guy enjoyed this recipe. Appreciate you taking the time to leave a kind note! 🙂
I am super excited to try this! I have been faithful but struggling, I still have a lot longer I did not find you till after you started. I have been missing my oatmeal with raisins. I did not know I could have raisins with the whole 30 rules!! Double excited thank you
Hi, Nicole. So glad you’re joining us for Whole30 – better late than never, right? Yes, this porridge really is amazing whether you’re doing Whole30 or are grain-free or not. And yes, raisins and other dried fruits (in limited amounts) are permitted on Whole30! Enjoy! 🙂
My daughter is allergic to coconut. Is there a clean substitution to the can of coconut milk in this recipe and the pumpkin one?
Hi, Kristine. You can omit the coconut flakes and use any milk you’d like. Just note that it may be slightly less creamy using almond milk since it’s not as thick as pure coconut milk. You may also need to use a little maple syrup to sweeten to taste since other milks are not as naturally sweet as coconut. Other than that, it should work just fine! 🙂
Great. Thank you!
On day 5 of the whole 30 that I started with the New Year with my husband. We already tried the savory sweet potato hash and loved it and cannot wait to have this Saturday for breakfast. I was just telling my husband how much I missed oatmeal and now I can have this. Thank you for your wonderful creations!
You are so welcome, Amanda! We’ll be starting Whole30 on Jan 18, and I’ll be sharing some new Whole30 dinner recipes and meal plans! Should be lots of fun! 🙂
This is absolutely yummy!!
Thanks, Shonda! So glad you enjoyed it! 🙂
This looks so good! I am on day 35 of a Whole 60, and I’m eliminating nuts this half as I am questioning a nut intolerance :(. Do you think seeds could be substituted in the same amounts? I gave pumpkin, sunflower, chia, and hemp on hand. I’m so used to having nuts that I’m having a hard time figuring out substitutions! 🙁 Thanks in advance. You’re such a blessing!
Hi, Brookie. I don’t have an exact ratio to share, but I do think this would work with seeds, it will of course taste different. What I’d recommend is going ahead and soaking the seeds to soften them. If you soak chia, it will turn to gel though, so I’d soak those separately if you opt to do so. Once you grind up a couple cups of soaked seeds with a banana (or half of a banana for less banana flavor) just add coconut milk to create the thickness you prefer and cook it. Then add a little more coconut milk, if needed. Please let us know how this turns out, as I’d love to be able to add a note about using seeds for those who are nut intolerant. 🙂
This looks great for after Whole30!!! Wow! During Whole30, recreating cereals/porridge with compliant ingredients is not allowed (per the SWYPO article) — can’t wait to try this!!!
Thanks for your kind note. I didn’t see this stipulation on hot cereals, of course, I’ve totally seen it with regard to baked goods, etc. I’ll have to check the book again or ask Melissa about this and correct the write up. Or if you have the page number to reference, please let me know. I am definitely wanting to be sure if I say a recipe is compliant that it truly is. Thanks, Simmie! 🙂 Blessings, Kelly
I am excited to try the apply porridge but was wondering if I can use Cashews and Pecans instead. I do not have any almonds or walnuts and I want to try this bright and early tomorrow. Thanks Theresa
Hi, Theresa. I’m so sorry I missed your comment. Please forgive me for the oversight. Yes, you are definitely able to use any nuts you’d like. The flavor and texture will change of course based on the nuts you select. Blessings to you for a Happy New Year. 🙂
Did you ever find out if this was considered SWYPO if you are doing a whole30?
I’d love to try this for breakfast as eggs are getting really a little dull.
Yes, I did. In their new book, they are very clear that any kind of hot or cold cereal alternative is considered to technically be a cheat. So if you’re strictly following Whole30, this would need to wait until after your 30-days. 🙂 Blessings, Kelly
Could I substitute something for the cashews? Or use more of another type of nut? Although I love cashews, we usually don’t buy them because they’re so expensive :-/
Yes, you can use other nuts, the cashews are softer and have less distinctive taste, which helps make this creamier than if you use all almonds for example. But you could definitely play around with trying different nuts and seeds. 🙂
I made this with pecans instead of walnuts & omitted the vanilla (didn’t have any Whole30 compliant vanilla on hand) and it turned out AH-MAY-ZING!!!!! So good. And yes I know it’s SWYPO but as a rare treat, it’s very very nice 🙂 Can’t wait to try out the pumpkin pie version! And I know I’ll be making this after my Whole30 too!
So glad you enjoyed this! It’s definitely a favorite of mine as well, especially in the winter when you just want a bowl of creamy yumminess! 🙂 Thanks for taking the time to leave a kind note! Best to you on your whole30!
This looks so yummy! Is there a particular brand of vanilla that doesn’t include alcohol? I can’t find one (including the link in the recipe).
Hi, Brittney. If you do a search on Amazon or Google, you should be able to find an alcohol free option. I believe Trader Joe’s and Frontier brand are alcohol free, but I don’t know if they are gluten-free. 🙂
This was absolutely sensational. I used dates instead of raisins and added cacao nibs. Thanks for sharing this!
You are so welcome! So glad you enjoyed the recipe. I appreciate you taking the time to leave a kind note! 🙂 Blessings to you, Kelly
Lizzie Bee says
L … O … L! Thanks for making me smile today! So glad you enjoyed this! Thanks for being so kind to drop me a note! God bless you! 🙂
Love this porridge! In fact love it too much. I would eat it for all three meals a day!
So glad you enjoy it, Cathy. Thanks so much for taking the time to leave a kind note! 🙂
I just made this early this morning and it is DELISH!!!! THANK YOU for providing a wonderful meal that is healthy, filling and delicious. 🙂
Thanks, Cara! So glad you enjoyed the recipe. Thank you for taking the time to leave a kind note! 🙂
I’m just on day 7 of Whole 30 and I was not looking forward to an entire month of only eggs for breakfast. I’m sweet potatoed out, so the SP hash wasn’t working for me. I tried this and I LOVE it! Before Whole 30 my go-to breakfast was steel cut oats, and this is really very close to in between whole cut oats and cream of wheat, exactly as promised. I made enough for a few days, so I’m stoked that I will have a change. Thank you so much!!!
Hi, Jim. Thanks for taking the time to leave a kind note. I’m so glad you’re enjoying this recipe. Technically, we’re not supposed to re-create foods that aren’t allowed on the Whole30 (such as cereal) but I know many people doing Whole30, or are simply living grain-free, enjoy this delicious alternative to oatmeal. I hope your Whole30 is a great success! If you haven’t already, I invite you to subscribe to my Whole30 Challenge. I provide lots of great free meal plans and recipes. You can join here: http://eepurl.com/cidLk1 With blessings, Kelly 🙂
Jerri K says
LOVE this recipe! My sister made it as well, after I text her this link! Thank you for sharing!!
You are so welcome! Thanks for sharing this with your sister. I’m so glad you’re enjoying this yummy recipe. Appreciate you taking the time to leave a kind note! With blessings, Kelly
Bobbie Jo says
From what I understand vanilla extract is not compliant, which is why we are suggested the vanilla bean powder.
Hi, Bobbie Jo. The vanilla in this recipe is pretty much a moot point, and here’s why … Technically, the Whole30 rules are that we aren’t supposed to eat foods that mimic unhealthy foods like cereals, which is why I do mention in the post that this is not a Whole30-compliant recipe, but many people still pin this post or tag it in their whole30 meal plans. You can read about the no mock-restricted-foods rule in this post, just scroll down to the bullet point that says “Do Not Recreate” and then keep scrolling to read the *asterick* copy in italics underneath: http://whole30.com/whole30-program-rules/ you’ll see that Whole30 explains: *A few off-limits foods that fall under this rule include pancakes, bread, tortillas, biscuits, muffins, cupcakes, cookies, pizza crust, waffles, cereal, potato chips, etc. I hope this helps clarify. And I do hope that you will enjoy this delicious recipe like I do during the reintro phase of your Whole30. With blessings, Kelly
Can I use almond milk instead of coconut milk?
Yes, you can use any milk you’d like. 🙂
How much is in a serving? And do you know how many calories and fat are in one serving? I’m trying to lose weight and wondering if this is not a good option for that. Thank you!
Hi, Neha. A serving should be one cup. As far as calories, you can get a complete nutritional breakdown of any recipe by entering its ingredients into this free online program: http://www.myfitnesspal.com/recipe/calculator As far as losing weight, starting the day with a more nutrient dense breakfast is always the best bet. I recommend taking a look at the Whole30 program because although many people lose weight as a result, the goal of this program is to help people learn to eat a balanced whole food diet while figuring out which foods trigger weight gain and health issues. You can find information about Whole30 here as well as my free resources: http://thenourishinghome.com/2016/01/take-charge-of-your-health-with-the-whole30/
I’m going to try this Looks delish. But the vanilla extract. I thought u can’t have that b/c of the alcohol. TIA
Hi, Liz. Technically, the Whole30 rules are that we aren’t supposed to eat foods that mimic unhealthy foods like cereals, which is why I do mention in the post that this is not a Whole30-compliant recipe, but many people still pin this post or tag it in their whole30 meal plans. You can read about the no mock-restricted-foods rule in this post, just scroll down to the bullet point that says “Do Not Recreate” and then keep scrolling to read the *asterick* copy in italics underneath: http://whole30.com/whole30-program-rules/ you’ll see that Whole30 explains: *A few off-limits foods that fall under this rule include pancakes, bread, tortillas, biscuits, muffins, cupcakes, cookies, pizza crust, waffles, cereal, potato chips, etc. I hope this helps clarify. And I do hope that you will enjoy this delicious recipe like I do during the reintro phase of your Whole30. 🙂 With blessings, Kelly
On day 7 of whole30 and I was already sick of eggs…so happy to have found this! Its delicious! I was just going to taste it when I was done as I was meal prepping for the week, but ended up eating a whole bowl! Thank you so much.
Hi, Susan. I apologize for the delay in replying. I’m so glad you’re enjoying this recipe. Technically, the Whole30 rules are that we aren’t supposed to eat foods that mimic unhealthy foods like cereals. So even though the ingredients in this recipe are whole30 compliant, putting them together to mimic cereal isn’t, which is why I do mention in the post that this is not a Whole30-compliant recipe, but many people still pin this post or tag it in their whole30 meal plans. You can read about the no mock-restricted-foods rule in this post, just scroll down to the bullet point that says “Do Not Recreate” and then keep scrolling to read the *asterick* copy in italics underneath: http://whole30.com/whole30-program-rules/ you’ll see that Whole30 explains: *A few off-limits foods that fall under this rule include pancakes, bread, tortillas, biscuits, muffins, cupcakes, cookies, pizza crust, waffles, cereal, potato chips, etc. I hope this helps clarify. And I do hope that you will enjoy this delicious recipe like I do during the reintro phase of your Whole30. 🙂 With blessings, Kelly
I was surprised Whole30 people would say this was cheating. Oh well, I guess I’ll cheat and try it. I have vanilla powder that I ordered before starting Whole30 because I also cheat by putting ghee and coconut milk with vanilla powder in my coffee. A girl’s gotta do what a girl’s gotta do! Thank you!
Hi, Susan. I do mention in the post that this is not a Whole30 compliant recipe, but many people pin this post or tag it in their whole30 meal plans. Technically, the rules are that we aren’t supposed to eat foods that mimic unhealthy foods like cereals. So even though the ingredients in this recipe are whole30 compliant, putting them together to mimic cereal isn’t. You can read that in this post, just scroll down to the bullet point that says “Do not recreate” and then keep scrolling to read the asterick copy in italic underneath: http://whole30.com/whole30-program-rules/ it explains, *A few off-limits foods that fall under this rule include pancakes, bread, tortillas, biscuits, muffins, cupcakes, cookies, pizza crust, waffles, cereal, potato chips, etc. I hope this helps clarify. 🙂
Made my first batch – sooooooo good! Thanks so much for this – I plan to use this again and again.
So glad you enjoyed the recipe. Thanks for taking the time to leave me a kind note! 🙂
Amanda Butler says
I made this about 30 minutes ago and I was completely skeptical. I didn’t expect much enjoyment and thought it might be something I could tolerate, at best. Holy. Cow. There is no way anyone could tell apple cinnamon oatmeal apart from this lovely little imposter. My husband even liked it and he rarely likes this kind of food. I’m on my fourth Whole 30 and found this gem during a Google breakfast search. You are brilliant. Thank you for sharing your brilliance with us.
So glad you enjoyed the recipe! Thanks so much for taking the time to leave a kind note! I do have to let you know though that technically this recipe would be “cheating” on the rules for Whole30 since it mimics cereal which we are supposed to avoid on Whole30. Of course, everyone has to decide how closely to follow the rules, but I wanted to be sure at least to point this out. Thanks again for your sweet note! Blessings, Kelly 🙂
I absolutely love this on my Whole30 plan. Great for breakfast or anytime of the day. Do wish I had an idea of calories
Hi, Carolyn. Thanks for taking the time to leave a kind note. I’m so glad you’re enjoying this recipe. Technically, we’re not supposed to re-create foods that aren’t allowed on the Whole30 (such as cereal), which is why I don’t label this recipe as Whole30 approved. However, I know many people doing Whole30 enjoy this delicious alternative to oatmeal, so it’s really one of those recommendations/rules you have to decide for yourself. I hope your Whole30 is a great success! If you haven’t already, I invite you to subscribe to my Whole30 Challenge. I provide lots of great free meal plans and recipes. You can join here: http://eepurl.com/cidLk1 With blessings, Kelly
This is so delicious! I’ve made it a few times now and love it. I’ve added 3 whole eggs to increase the protein and it works very well. I also added a chopped pear because I had one that was starting to ripen too quickly. That was yummy too. I feel like this recipe is versatile and is easy to get creative with it!
Wonderful! I’m so happy you’re enjoying this recipe. Great idea to add additional protein. Appreciate you taking the time to leave a kind note! Thank you! With blessings, Kelly 🙂
Tried this this morning, was pretty impressed but the texture was grittier than I desired. However, I did use roasted nuts (because I didn’t know there was a difference before I bought them) and pecans instead of walnuts. Will using raw nuts change the texture to be more smooth?
Hi, Hannah. Raw nuts will definitely be softer than roasted, but it’s important to remember that ground nuts are going to be different than rolled oats. The coconut helps create the chewiness that makes this mock-oatmeal reminiscent of porridge, but it’s not going to be an exact replica. Still, it’s quite delicious and a wonderful way to enjoy a hot bowl of “porridge” for those living grain-free. I hope this helps clarify. Thanks for your question. I am sure it will help others who are wondering as well. With blessings, 🙂 Kelly
Heather kirby says
What’s the best way to reheat this for a quick breakfast?
Hi, Heather. You can microwave it or place it in a small sauce pan to reheat. I find it helps to stir in a little milk of your choice as it is quite thick when cold. Enjoy! 🙂 With blessings, Kelly
I forgot to soak my nuts last night but would like to make this tonight for the rest of the week. Could I boil them for ten minutes instead? I’ve seen and used this trick recently with cashews for a dip, but wasn’t sure if you knew about it or had thoughts. The cashews did not plump up when I boiled them like they do when soaked, but they did soften quite a bit and I was able to get them creamy in my food processor. Please let me know if you have any thoughts on this. Thank you!
I haven’t personally tried it, but it sounds like it would be a good way to soften them up which makes this mock-cereal more like oatmeal in consistency. Let us know what happens? With blessings, Kelly
Heads up- cashews turned purple after 8hrs. Cashews only need to be soaked for 2hrs. Best recommendation is to soak the almonds and walnuts for 6hrs, then add the cashews.
Hi, Kari. Thanks for your kind note. I do note in the recipe that the nuts may discolor. But that’s a great tip to just add the cashews to the soak later. Or as I mentioned, no worries about the color as it doesn’t affect the taste or health benefits (and once it’s all blended and cooked with the other ingredients it’s not noticeable). I appreciate you taking the time to share your wisdom with us! So glad you’re enjoying the recipe! 🙂 With blessings, Kelly
Do you know the nutritional facts on this dish? The serving size and calories etc.
Hi, Tawnie. I don’t calculate calories, etc. but you can easily do this for any recipe you’d like with this free online nutritional calculator: http://www.myfitnesspal.com/recipe/calculator Hope this helps! Enjoy! With blessings, Kelly
Although this was delicious, preparing it was the biggest cooking disaster I have ever had, and I’m a pretty good cook. I don’t own a heavy-duty food processor, so I tried to grind the soaked nuts in the blender. No dice. I tried a small food processor. Even worse. I had no idea it would take so long, and we had to go somewhere, so I had to scoop the whole mess into a bowl, as well as the pot with the cooked apples, coconut milk, etc., and put everything into the refrigerator until we got back. I finally had to cut up the soaked nuts with a knife. Again, it was delicious, but I am NOT making this again unless I can find all pre-ground nut meals to work with.
You are absolutely correct, this is definitely a recipe that requires a food processor. I’m sorry to hear you had such trouble with it, but having the right equipment called for in a recipe is as important as using the correct ingredients to ensure a successful outcome. I’m glad you still enjoyed it.
As far as your other note about vanilla extract and the Whole30 … As I noted in this recipe, this is NOT a Whole30 compliant recipe. I’ve tried to be as clear as possible about that in this post, but unfortunately, people pin and share this recipe (and others like it) constantly as a Whole30 breakfast option. Creating cereals of any kind, even if the ingredients in the cereal are compliant, is not permitted on Whole30. It’s obviously a delicious option for “Life After Whole30.” I hope this helps to clarify. Have a blessed Whole30!
Adele Nader says
This recipe is delicious!! My husband loves it and I make it for him weekly. Love the nuttiness and yummy apples. Great texture. Perfect comforting breakfast! Thank you!!
Thank you for taking the time to leave a kind note! So happy to hear you and your husband enjoyed this too! 🙂
Mary Alice says
I never leave comments on recipe blogs but I just had to tell you I made this porridge this morning and I am ETERNALLY THANKFUL to you for creating such a warm, sweet breakfast option on my Whole30! Seriously, I took one bite and my eyes rolled back into my head. I’m in heaven. Thank you!
Hi, Mary Alice. First, let me start by saying thank you so much for your kind words! I’m so glad you enjoyed the recipe! Thanks so much for taking the time to leave a kind note! Second, I do have to let you know though that technically this recipe would be considered “cheating” on the rules for Whole30 since it mimics cereal which we are supposed to avoid on Whole30. Of course, everyone has to decide how closely to follow the rules, but I wanted to be sure at least to point this out. Thanks again for your sweet note! Blessings, Kelly 🙂