Peanut Butter Porridge (Vegan, Gluten Free)

Learn how to make some delicious peanut butter porridge made from roasted peanut butter. This is the perfect plant based breakfast bowl to kick start your morning, it's so tasty and energising!

This porridge breakfast bowl rides off the back of my Jamaican peanut porridge recipe that I already have on my website.

A few people were asking me to do a porridge with peanut butter so now I can finally tick it off my checklist.

The reason why I made a peanut butter version was simply because a lot of people use peanut butter or some type of nut butter, whether it's in their smoothie, yoghurt and so fourth.

Compared to raw peanuts, people just don't have raw peanuts to hand like that unless you're a foodie like me.

This porridge with nut butter is a twist and not a replica of it's Jamaican counterpart. The taste is similar yet delicious, but not quite the same.

What I did differently was use roasted peanut butter and not raw peanuts. I personally enjoy the taste of roasted peanut butter.

My first encounter was a few years ago, when I went to the supermarket to purchase my usual peanut butter and all they had in supply was extra roasted peanut butter.

I purchased it on a whim and have never looked back since my initial discovery.

What I like about roasted peanut butter, similar to the whole form of nuts, it's silky smooth and yields a much greater deep in flavour and hue.

I cannot emphasize how important is to use roasted peanut butter, not just the regular stuff, trust me when I tell you how much of a game changer it is to the recipe at hand.

Also, another thing, I don't grind the oats into a fine consistency, instead I blitz a ⅓ in the blender and I stir the rest of them into the liquid which results in a coarser texture of porridge compared to Jamaican peanut porridge.

The peanut butter needs to dissolve into the almond milk which I tested this 2 ways.

The first test was combining the almond milk and peanut butter and heating it up on the stove top.

The verdict is that it does work using this method HOWEVER, it takes several minutes until the nut butter has ALMOST melted.

I ended up with some pieces of nut butter leftover so I ran the almond milk through the blender until it came out smooth.

Another, much quicker method is to simply add both the peanut butter and almond milk to your blender and blitz it first.

You will need a high speed/powerful blender for this to work. I now use a Ninja blender which really works its magic.

The usual spices and flavour enhancers such as cinnamon, nutmeg, pink salt and vanilla are used along with coconut condensed milk to serve as a sweetener.

You can go one step further and even add some roughly chopped roasted peanuts to heighten the taste of the porridge even more.

The steps

• Add the almond milk, peanut butter and ⅓ of the oats to a high speed blender and blitz until smooth.
• Pour the liquid into a medium sized saucepan on medium heat.
• Stir the remaining oats into the almond milk mixture and continue to stir until it starts to thicken (If it thickens too much add a splash of water or almond milk).

• Reduce the heat to medium-low and continue to simmer for up to 10 minutes, stirring frequently to prevent the porridge from sticking, remember to add more milk/water if it thickens during the given time.
• Add the nutmeg, cinnamon, pink salt and vanilla.
• Finally stir in the coconut condensed milk to taste.

Notes and tips

• 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.
• For best results, I highly recommend using ROASTED peanut butter porridge.
• 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.
• Feel free to use another plant based milk such as cashew, brazil nut milk etc...
• If you don't have a high speed/powerful blender, you will need to heat the almond milk and peanut butter on the stovetop so it dissolves before running it through the blender to ensure the liquid is very smooth.
• You will need quick oats for this recipe
• Oats are naturally gluten free however, if you are sensitive to trace then you will need certified gluten free oats.
• This is the recipe link you will need for the

  More oatmeal and porridge recipes to try

  • Sago Porridge
  • Jamaican Peanut Porridge
  • Blueberry Apple Oatmeal
  • Cornmeal with Hominy Corn Porridge
  • Roasted Almond Porridge
  • Orange Cranberry Oatmeal
  • Chocolate Coconut Porridge
  • Jamaican Oats Porridge
  • Millet Porridge
  • Slow Cooker Apple Cinnamon Oatmeal

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  Peanut Butter Porridge (Vegan, Gluten Free)

  Learn how to make some delicious peanut butter porridge made from roasted peanut butter. This is the perfect plant based breakfast bowl to kick start your morning, it's so tasty and energising!

  5 from 6 votes

  Print Pin Rate

  Course: Breakast

  Cuisine: American

  Prep Time: 10 minutes minutes

  Cook Time: 15 minutes minutes

  Total Time: 25 minutes minutes

  Servings: 4 people

  Calories: 299kcal

  Author: Charla

  Ingredients

  • ▢ 3 cups almond milk
  • ▢ ½ cup roasted peanut butter
  • ▢ 1 cup quick oats
  • ▢ ½ teaspoon cinnamon
  • ▢ ½ teaspoon nutmeg
  • ▢ 1 teaspoon vanilla extract
  • ▢ ⅛ teaspoon pink salt
  • ▢ coconut condensed milk to taste

  Instructions

  • Add the almond milk and peanut butter to a high speed blender and blitz until smooth.
  • Pour the liquid into a medium sized saucepan on medium heat.
  • Stir the oats into the almond milk mixture and continue to stir until it starts to thicken (If it thicken too much add a splash of water or almond milk).
  • Reduce the heat to medium-low and continue to simmer for up to 10 minutes, stirring frequently to prevent the porridge from sticking, remember to add more milk/water if it thickens during the given time.
  • Add the nutmeg, cinnamon, pink salt and vanilla.
  • Finally stir in the coconut condensed milk to taste.

  Notes

  • 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.
  • For best results, I highly recommend using ROASTED peanut butter porridge.
  • 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.
  • Feel free to use another plant based milk such as cashew, brazil nut milk etc...
  • If you don't have a high speed/powerful blender, you will need to heat the almond milk and peanut butter on the stovetop so it dissolves before running it through the blender to ensure the liquid is very smooth.
  • You will need quick oats for this recipe
  • Oats are naturally gluten free however, if you are sensitive to trace then you will need certified gluten free oats.
  • This is the recipe link you will need for the Coconut Condensed Milk.

  Nutrition

  Calories: 299kcal | Carbohydrates: 22g | Protein: 11g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Sodium: 456mg | Potassium: 258mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1IU | Vitamin C: 0.02mg | Calcium: 253mg | Iron: 2mg

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