Jamaican Peanut Porridge (Vegan and Gluten Free)

Kick start your day with this high protein, gluten free, creamy, vegan friendly Jamaican porridge. This porridge is made using peanuts, coconut milk, ground oats, spices and sweetened with coconut condensed milk. This breakfast bowl is guaranteed to keep you full until lunch time.

I have another heart warming recipe for you guys to help you through a strenuous day, this recipe is silky smooth, delicious and packed with essential nutrients that you need.

Definitely a must try for any porridge enthusiasts out there.

What is Jamaican peanut porridge?

In short, it is a breakfast porridge which is made from raw peanuts, spices, water, milk and typically sweetened with condensed milk.

With that being said, some people like to add oats (they I usually blended or added in their ground form) for thickness and more texture.

This porridge is a staple throughout the island of Jamaica, especially amongst the Rastafarian community where it is considered a "Rastafarian porridge" due to its energising (strong back/stamina) component.

In true porridge style, it is served within the home, first thing in the morning and often makes an appearance at events or sold as street food by the outdoor vendors.

Peanut porridge is very similar to Jamaican Peanut Punch, in terms of its nutty taste and velvety smooth texture.

Veganising the recipe

As you know, my niche is dairy free that means when a traditional recipe would call for cows milk, I will adapt it to cater to my audience.

Instead of using cows milk I use coconut milk. I personally prefer using coconut milk (full fat) for this particular recipe because it is quite thick and really compliments the taste of the peanuts.

It isn't overpowering at all, it just works really well.

Another slight tweak was the sweetener, I used my very own homemade Coconut Condensed Milk. You can make this with either raw cane sugar or coconut sugar.

Coconut sugar, isn't as sweet as raw cane sugar, it has a lower GI , so you often need to use more and it also results in a much darker than traditional condensed milk (think dulce de luche).

However, these changes, work really well and result in something that is very much foolproof.

How to get that smooth and silky texture

Many people want to know how to achieve that silky smooth texture and it is very very simple;

• Make sure the peanuts/oats are completely ground (you must use a high speed blender or coffee/spice grinder)
• Stir, stir and more stirring , you MUST baby sit your saucepan of porridge, don't leave it to simmer or it will become lumpy.
• Use enough liquid - if the porridge is too thick, add more coconut milk or water (and follow the above step and stir.)

If you do those THREE things you are guaranteed to have the silkiest porridge ever (I promise you that).

Peanut porridge health benefits

Peanuts are a really good plant based compound, which is especially essential for people who are vegan.

They are high in protein which is very important if you are trying to build and/or repair lean muscle.

This delicious bowl of breakfast porridge will make you feel fuller for longer which helps to keep hunger pangs at bay. Peanuts also contain moderate levels of fat, these are the "good fats".

Polyunsaturated and monounsaturated fats that are found in salmon, nuts and seeds. They promote healthy cholesterol levels and help to reduce the risk in heart disease.

Other benefits include;

• High levels of biotin - important for pregnancy along with healthy hair, skin and nail growth.
• Niacin/B3 - promote a healthy heart/reduce the risk of heart disease.
• Copper - a mineral that is essential for brain development and works in tandem with iron to form red blood cells and maintains blood vessels.
• Manganese - helps with bone formation, clotting and connective issue.
• Phosphorus - aids in the growth and overall maintenance of body tissues.
• Magnesium - regulating blood sugar levels, muscle and nerve function (source)

Reasons you should make this porridge

• It's plant based and gluten free
• It's really easy and very quick to make
• Contains oats to help optimise energy levels
• Contains a moderate amount of good fats and high levels of protein
• Slow releasing meaning it keeps you full until lunch time.
• It's great for people who want to familiarize themselves with a vegan style Jamaican breakfast.

The steps

• Combine the peanuts and boiling water in a blender, on high speed (be very careful) blitz to make a smooth paste (it shouldn't be too thick, if so add a bit more water).
• Pour the liquid into a saucepan along with the coconut milk and allow to boil then reduce to low heat
• While stirring, add the ground oats in increments (don't add it all at once) until all of it is in the saucepan and combined
• Once the peanut mixture starts to thicken stir in the vanilla, cinnamon, nutmeg and salt.
• When everything has been incorporated, allow to simmer for a further 5-10 minutes, stirring throughout, if the porridge thickens up too much simply add a splash of water
• Finally sweeten with a sweetener of your choice to taste
• Serve accordingly.

I'm allergic to peanuts, do you have an alternative?

Yes, you can use almonds instead or simply refer to my Roasted Almond Porridge recipe instead.

Is it okay to add peanut butter to the recipe?

Yes, you can add a tablespoon or two of peanut butter which will really enhance the taste.

If you do plan to do this, mix the peanut butter during the first steps when you are adding the peanuts and boiling water to the blender before adding it to the saucepan.

Can you make the recipe ahead of time?

Yes, you can make it the night before, as it cools down you may notice some skin on the top.

When you re-heat the porridge (on the stove top) you can either scoop off the skin or stir into the rest of the porridge.

Can you add plantain to the porridge, if so when?

If you plan to incorporate some plantain, use 1-2 fingers. You will need to peel and add it your blender when you are adding your boiling water and peanuts to the blender.

The plantain will increase the thickness, so be prepared to add more boiling water to the blender to create a smooth consistency (2-3 cups more) then follow the recipe accordingly.

Can you use blanched peanuts for this recipe?

Yes, blanched peanuts are suitable to use, if you wish to do so.

I'm not in the mood for porridge, what are some alternatives?

Try some;

• Pumpkin Fritters
• Banana Fritters
• Vegan Caribbean Breakfast

Notes and tips

• It is best to ground the oats in advance, do so using a coffee/spice grinder. It's much easier to get the right consistency by adding the oats in their ground form.
• Don't leave the porridge unattended, you will need to stir it throughout the given time so it doesn't burn, stick or become lumpy.
• Full fat coconut milk works best for a silky, thick texture however, you can use almond or another plant based milk instead.
• Any leftover porridge should be refrigerated when completely cool. You can leave it in a bowl wrapped with plastic wrap for up to 3 days.
• When adding the oats to the saucepan, do so in increments, don't add it all at once or you increase the risk of the porridge becoming lumpy.
• If you don't want to use ground oats to thicken the porridge, simply use a GF starch like tapioca starch or arrow root, also cassava flour is another great option.
• Don't add the ground oats to the water/peanut mixture in the first steps because they will create a thick paste that will be difficult to smooth out in the saucepan.
• You will need a high speed blender to breakdown the peanuts in water. If you don't then simply soak the nuts overnight in the water.
• Be very careful when adding the hot water to your blender.
• Add the amount of condensed coconut milk to taste.
• If you want a low carb/zero sweetener use monkfruit, xylitol or stevia instead of the condensed milk
• If the porridge is too thick, add a splash or water, you may need to do so if you leave it to cool down overnight to eat the next day.

Other porridge recipes to try

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Jamaican Peanut Porridge (Vegan and Gluten Free)

Kick start your day with this high protein, gluten free, creamy, vegan friendly Jamaican porridge. This porridge is made using peanuts, coconut milk, ground oats, spices and sweetened with coconut condensed milk. This breakfast bowl is guaranteed to keep you full until lunch time.

4.93 from 13 votes

Print Pin Rate

Course: Breakfast

Cuisine: Jamaican

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 2 servings

Calories: 384kcal

Author: Charla

Ingredients

• ▢ 1 cup raw peanuts (146g) blanched or redskin
• ▢ 2 cups boiling water (475ml)
• ▢ 1 ½ cups coconut milk (340g)
• ▢ ½ cup ground oats (40g)gluten free if sensitive to trace
• ▢ 1 teaspoon vanilla extract (4g)
• ▢ 1 teaspoon nutmeg (2g)
• ▢ 1 teaspoon cinnamon (2g)
• ▢ ¼ Himalayan pink salt.
• ▢ condensed coconut milk to taste

US Customary - Metric

Instructions

• Combine the peanuts and boiling water in a blender, on high speed (be very careful) blitz to make a smooth paste (it shouldn't be too thick, if so add a bit more water).
• Pour the liquid into a saucepan along with the coconut milk and allow to boil then reduce to low heat
• While stirring, add the ground oats in increments (don't add it all at once) until all of it is in the saucepan and combined
• Once the peanut mixture starts to thicken stir in the vanilla, cinnamon, nutmeg and pink salt.
• When everything has been incorporated, allow to simmer for a further 5-10 minutes, stirring throughout, if the porridge thickens up too much simply add a splash of water
• Finally sweeten with sweetener of your choice to taste
• Serve accordingly.

Video

Notes

• It is best to ground the oats in advance, do so using a coffee/spice grinder. It's much easier to get the right consistency by adding the oats in their ground form.
• Don't leave the porridge unattended, you will need to stir it throughout the given time so it doesn't burn, stick or become lumpy.
• Full fat coconut milk works best for a silky, thick texture however, you can use almond or another plant based milk instead.
• Any leftover porridge should be refrigerated when completely cool. You can leave it in a bowl wrapped with plastic wrap for up to 3 days.
• When adding the oats to the saucepan, do so in increments, don't add it all at once or you increase the risk of the porridge becoming lumpy.
• If you don't want to use ground oats to thicken the porridge, simply use a GF starch like tapioca starch or arrow root, also cassava flour is another great option.
• Don't add the ground oats to the water/peanut mixture in the first steps because they will create a thick paste that will be difficult to smooth out in the saucepan.
• You will need a high speed blender to breakdown the peanuts in water. If you don't then simply soak the nuts overnight in the water.
• Be very careful when adding the hot water to your blender.
• Add the amount of condensed coconut milk to taste.
• If you want a low carb/zero sweetener use monkfruit, xylitol or stevia instead of the condensed milk
• If the porridge is too thick, add a splash or water, you may need to do so if you leave it to cool down overnight to eat the next day.

Nutrition

Calories: 384kcal | Carbohydrates: 20g | Protein: 14g | Fat: 54g | Saturated Fat: 30g | Sodium: 105mg | Potassium: 552mg | Fiber: 4g | Sugar: 2g | Vitamin C: 1mg | Calcium: 62mg | Iron: 6mg

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