As wintertime approaches and the sun tries its best to peek out from behind a thick layer of overcast skies, I can’t help but want to linger in my jammies and savor something warm and creamy. How about you?
I think most would agree … these cold, gloomy mornings are best greeted with a bowl of porridge. Which thankfully is no longer a pleasure of the past, since I discovered a foolproof method for creating a rich creamy hot cereal that rivals its grain-laden counterparts.
Feeling all fall-happy and pumpkin obsessed, I decided to tinker with my Grain-Free Cinnamon Apple Porridge recipe and my-oh-my I’m so glad I did!
With just one taste, I’m sure you will be too, my friends! Its aromatic fall-inspired spices paired with subtle pumpkin flavor and warm, creamy texture is a delight to each of the senses. (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!)
Since this delightful grain-free pumpkin pie porridge reheats beautifully and can be refrigerated for up to five days, it’s perfect for doubling up. That way you’ll be able to get a warm satisfying breakfast on the table in just a matter of minutes – leaving more time for snuggling under the covers just a bit longer!
P.S. The lovely napkins 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.
- 1/2 cup whole raw almonds
- 1/2 cup whole raw cashews
- 1/3 cup raw pecans
- 1/3 cup unsweetened coconut flakes
- 1 medium ripe banana
- 1 14 oz. can (1 3/4 cups) pure coconut milk
- 3/4 cup pumpkin puree
- 2 tsp pure vanilla extract
- 1 1/2 tsp pumpkin pie spice
- 1/2 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 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 very fine nut meal, but not a paste. I find pulsing makes it easier to keep an eye on the consistency.)
- In a saucepan over medium heat, add the coconut milk, pumpkin puree, vanilla, pumpkin pie spice, 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 pumpkin nut porridge into bowls and add a splash of your favorite milk and a drizzle of pure maple syrup, if desired. Truly the perfect breakfast to warm your family's hearts and tummies on cold fall and wintertime mornings.
Love cinnamon apples? Be sure to try my scrumptious grain-free Cinnamon Apple Breakfast Porridge too!
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Thanks for your site, I am enjoying it a lot. This looks soooo good but what can I replace the almonds and bananas with as I am sensitive to them. A lot of your recipes have almond flour in them, can you please give me an idea what to use instead. Could I use pecans? Thanks again
Hi, Linda. The almonds are an easy replacement, because you can use any nuts you’d like. The banana is the bigger issue because the banana isn’t used so much for the flavor as it is for the texture and binding – it’s what makes this porridge creamy and hold together. You can omit it but the porridge will not be as creamy in texture. So you may want to experiment with adding additional pumpkin puree for more creaminess. As far as almond flour goes, I do use almond flour frequently because it works well in my family as we do not have nut sensitivities. Because almond flour requires a different ratio of liquids and eggs than coconut flour does, it’s not easy to suggest a substitution for another flour, as it would also require measurement changes for the other ingredients as well. If you’re GF and are looking for coconut flour recipes, I do have several on the site. 🙂
Thanks for the reply. I will try a different nut with a mild flavour. I have read that almond flour can be replaced with pumpkin or sunflour seed made into flour but I don’t know how to do that, any idea how to do that. Thanks anyway.
Hi, Linda. Apologies for my confusing answer. For some reason when I read your comment, I was thinking you were asking if you could substitute the almond flour with coconut flour. I realize now I was answering so many different comments that I got confused. Sorry about that. If you want to replace almond flour with another nut flour, I recommend Cashew Flour, which you can sub at a 1-to-1 ratio. Trader Joe’s sells cashew flour at a great price, if you have one near you. I have not attempted to replace almond flour with a seed flour, so I cannot speak on how that will work as a substitution. But I do know cashew flour works wonderfully, as I do make that substitution from time to time in my recipes. 🙂
Thanks I will try that tomorrow and let you know. Thanks for the help.
My pleasure! 🙂
Am I missing something? I don’t see almond flour in the ingredients, is that what is the result of the three nuts and coconut being soaked? If I wanted to just use store bought almond flour how much would I use? Also do you know the nutritional info on this, specifically net carbs as I am on a keto diet. Thanks so much!
Hi, Erica. Almond flour is not used in this recipe. The nuts and flaked coconut are ground into a course meal that resembles quinoa (in size) and is then cooked with coconut milk to create a creamy hot cereal similar in texture to cream of wheat. Do not use almond flour in place of the nuts or you will end up with a paste consistency, instead please follow the recipe as directed and you will have a wonderful creamy cereal as a result. As far as a nutritional analysis, you can use this online nutritional calculator to determine the nutritional breakdown of any recipe: http://www.myfitnesspal.com/recipe/calculator
Jamie Whitley says
We can’t do almonds as well, but I use cashew flour as a substitute. I know you can grind your own, but I don’t have that much time so I get it from Trader Joe’s and keep it in my fridge. You can see if this will help.
Thanks for sharing, Jamie! 🙂
Sylvie | Gourmande in the Kitchen says
That looks like it would be so warm and satisfying on a cold morning!
Thanks, Sylvie. It’s been nice to have 50-degree mornings lately here in Southern CA so we can feel like we’re getting a bit a Fall too! 🙂
This looks so yummy….a perfect start for our 50s and sunny morning today.
Thank you again.
You are so welcome! Thanks for taking the time to leave a kind note 🙂
This looks so delicious. We love oatmeal for breakfast and this looks like it would go over really well with my family. 🙂 Thanks so much for this site. I love stopping by and finding new ideas to try!
Have a great Thanksgiving!
Thank you so much, Jennie! I’m so glad you and your family are enjoying the recipes. Have a blessed Thanksgiving! 🙂 Appreciate your kind words!
Mary Ann says
This sounds so very good. I tried the other porridge and it seemed like the banana was a bit too overpowering for me.
I think I have eaten too many bananas in smoothies and while I was on the 21 day sugar detox.
Have you had any luck making without banana for a porridge?
I have enjoyed many of your recipes and I am sure this is delicious. I just need to get the banana flavor from my taste buds!
Thanks so much!
I can totally understand about the banana-thing. With this recipe, because the pumpkin is creamy, you could use just 1/4 or 1/3 of a banana to reduce the banana flavor, or omit the banana altogether and use more pumpkin puree. 🙂 Thanks for your kind words! I’m so happy to hear you’re enjoying the recipes. 🙂
This is one of my family’s favorites! Thank you!
Thank you, Celina. I’m so glad your family loves this recipe too. Appreciate you taking the time to leave a kind note! 🙂
I can’t find raw cashews anywhere. Should I omit them or use pecans instead?
Yes, you can substitute with whatever nuts you have on hand. 🙂
Gigi Steyer says
I haven’t been on your site in a bit, and I was looking for the recipe you had for oatmeal, the simple one with just oats, buckwheat groats, and soaked in water and apple cider vinegar. I lost my printed out copy, and haven’t made it in a while, but I can’t find it! Is it possible to put that back on your website, or at least let me know the proportions again?
Hi, Gigi. All of the old recipes are still on the site, I just don’t have them listed in the recipe index since the site changed over to gluten-free, grain-free. But you can do a quick google search and find the old recipes, such as typing into Google:
soaked oatmeal, the nourishing home
This will give you the link. But here it is so you don’t have to do the google search: http://thenourishinghome.com/2012/04/soaked-oatmeal-wgluten-free-option/ Thanks for your kind note! Blessings to you, Kelly
Can I make this the day before and just heat up?
yes, I always save the leftovers and enjoy them throughout the week. 🙂
Could I use applesauce instead of banana? Thanks.
Hi, April. I haven’t tried this replacement, so I can’t guarantee results. I do know that won’t be as creamy as using banana. But if you opt to give it a go, please let us know how it turns out. Thank you! Blessings, Kelly 🙂
Caroline ziel says
I can’t eat bananas.. what else can I do. Love your ideas!
Hi, Caroline. You can skip the banana. The cereal won’t be as creamy or sweet, but it will still be flavorful. Bananas texture and sweetness are used specifically to create the creamy factor, but they are not absolutely necessary. 🙂
Hi, thank you for posting this. I just started whole30, and I’m looking for recipes that I can make ahead of time to serve as a quick breakfast. Do your porridge dishes keep well refrigerated for a few days to be reheated?
Yes, I always make a batch and refrigerate. They keep well for at least a week. And by the way, did you see the recipes and free whole30 meal plans I have available. Be sure to check out this post: http://thenourishinghome.com/2014/11/free-whole30-meal-plans-2/ Blessings, Kelly
Thank you! I just looked at your meal plans. They look great!
Thanks for your kind words! I hope you enjoy them! 🙂