I never really understood what people like about porridge (oatmeal). A vague, gloopy gunk only made enjoyable by its toppings… No thanks. However, I’ve noticed that porridge has become hugely popular on the clean eating/ free-from blogs out there in various different guises from baked carrot cake oatmeal to chocolate coconut porridge. I don’t use oats in my kitchen, but I decided to create my own version of porridge made with nuts and seeds instead of grains.
Oats are a slightly grey area in the gluten free debate. Some celiacs can’t tolerate it, whilst plenty of people say they are gluten free (provided they have not been cross-contaminated). I however don’t eat them. In the beginning I bought gluten free oats and made muesli and granola bars with them – however I as my body adjusted to the gluten free, I found that oats, like gluten, made me feel heavy. Although they might have no gluten per se, I find that they feel ‘glutinous’ and cause bloating and a feeling of dullness, like gluten. However oats aren’t the only reason that I don’t eat porridge for breakfast: the other reason is sugar. I personally don’t eat any sugar for breakfast (including fruit) as I find that the sugar upsets my blood sugars and sets of my day terribly. I get the initial ‘energy’ burst (more like hyperactivity) soon followed by a crash where I feel tired and dulled – definitely not a good way to take myself to work. So breakfast for me tends to be something savoury, like eggs and avocado or even vegetable soup.
Ok, wait a second, so why am I posting a recipe for porridge if I don’t eat it? Well I don’t just cook for myself, I cook for my dad too, and on the weekends he likes to have a change from his weekday breakfast and porridge is a wonderful treat. This recipe is also a much lighter and healthier version of normal porridge and one that I wanted to share. Its full of good fats, protein and omega oils; plus it virtually sugar free and sweetened with only a touch of coconut water. Its also super quick and easy to make, as long as you remember to soak the ingredients overnight! Enjoy!
Grain-free porridge – Grain free, Gluten free, Vegan, Dairy free, Sugar free
- heaped 1/4 cup almonds
- 1 tbsp chia seeds
- 1/4 cup coconut water (or drinking coconut milk)
- 1 tbsp sunflower seeds
- 1/4 cup almond milk (or light coconut milk/water)
- 1 tbsp unsweetened desiccated/shredded coconut
- 1/4 tsp ground vanilla
- Optional Toppings: chopped banana, apple, berries, toasted coconut flakes/seeds/flaked almonds
- The night before:
- Cover the almonds with water and soak overnight in the fridge.
- Place the chia seeds, sunflower seeds and coconut water in a bowl, mix well and soak overnight in the fridge.2
2. The next morning, place the soaked almonds, seeds, almond milk, coconut and vanilla into a strong blender/food processor and blend until the ingredients reach a porridge-like consistency where the nuts finely chopped and blended but the chia seeds mostly stay whole (trust what you feel is the right consistency here). Either, transfer to a bowl and microwave on high for a minute or two until hot, or transfer to a small saucepan and heat on the hob. If too thick, add more milk and if too thin, heat in a pot to reduce slightly.
3. Serve with the toppings of choice.
With Love, Spice and Smile,