Roasted almond porridge recipe – Tired of boring oatmeal? Well say hello this is creamy veganised porridge, a protein enriched post workout winter warmer!
Hello my lovely readers, say greetings to my newest friend; roasted almond porridge. Trust me if you’re a big fan of porridge and love your almond nuts then recipe is a must try. On a side note, the weather has been ridiculously windy in the UK, this is the time of year (Autumn/Winter) where we tend to experience high winds and rain – what we call gale force winds which meet speeds of 75mph (that’s hurricane territory).
This darn stormy weather played havoc with my internet connection and in this day and age where cyberspace is paramount to success then you can only imagine how infuriated I was with mother nature. Anyways, moving forward all is good now, my internet connection is stable and food blogging can officially commence undisturbed.
My roasted almond porridge is a spin off from the Jamaican peanut porridge which I submitted onto the blog several months ago. I felt a rendition of this recipe was needed to include people who are looking for a peanut free porridge and also as the paleo lifestyle is quite popular this porridge ironically suits their needs in the respect that it’s grain free.
In theory I’ve managed to cater to the following groups – vegan, dairy free, paleo gluten free all except raw. Perhaps I can go one step further by creating a nut free porridge with some seeds instead, that’s certainly something to think about.
You’ll get a full dose of antioxidants with this porridge, want to stay looking young for as long as possible? I know I sure do! Well give this antioxidant friendly recipe a try, we all know the main purpose of antioxidants is to fight free radicals and keep cancer at bay. Well did you know that almonds are a good source of vitamin e?
Vitamin e is it’s own antioxidant HOWEVER….this fat soluble vitamin’s primary function is to slow down the aging process by rejuvenating skin cells. Its role helps to keep our eyes healthy so make sure to feed your body with a good source of vitamin e. You can use it in the topical form, but I’m a firm believer in eating your way to good health as opposed to applying lotions and creams in the first instance.
Roasting the almonds is crucial to imparting that nutty flavour, thankfully it only takes 3-5 minutes maximum. Alternatively you can use almond butter though I haven’t tried it myself, if you do decide to try my recipe using almond butter please don’t forget to comment below.
Unlike the Jamaican peanut porridge recipe which uses oats to aid thickeness. I cleverly incorporated some chia seeds for additional omega fats coupled with a good source of protein. If you’re not in the know about chia seeds then where have you been? Living in a cave perhaps? Seriously chia seeds are causing a frenzy amongst health enthusiasts, don’t believe me? Simply do your own search via google and you’ll see scores of recipes namely pudding and breakfast bowls – when wet they expand into a thick gelatinous texture which many people are fond adding to their dishes.
Be daring this winter with my roasted almond porridge, it’s quick, easy and tastes so divine, suitable for most dietary needs and full of those amino acids that’s needed after a hardcore workout – what more can I say, get in that kitchen and start making breakfast.Print
Roasted almond porridge
Gluten free, dairy free, vegan, paleo
- Prep Time: 2 mins
- Cook Time: 20 mins
- Total Time: 22 mins
- Category: Breakfast
- 1 cup of almonds
- ⅓ cup of condensed coconut milk (See above post for recipe)
- 1½ cups of coconut milk (See above post for recipe)
- 2tbsp of chia seeds
- 1tsp of nutmeg
- 1tsp of cinnamon
- 1tsp of vanilla extract
- 1½ cup of water
- 1/8 tsp of Himalayan pink salt.
- Preheat the oven at 180 Celsius or gas mark 4.
- Lay the almonds out on a tray lined with parchment paper.
- Roast the almonds for 3-5 minutes, keeping a watchful eye not to over roast as this can result in burnt or bitter nuts.
- Remove the almonds from the oven and cool for 5 minutes.
- Blend the almonds with the water on high speed until completely pulverised.
- Pour the contents into a saucepan to boil then reduce to low heat and simmer for 5 minutes, stirring throughout to avoid any sticking.
- Once the almond mixture starts to thicken stir in the vanilla, pink salt and spices.
- Continue to stir while sweetening with the coconut condensed milk and sprinkle the chia seeds into the porridge
- When all of the ingredients have been added to the saucepan, allow to simmer for a further 10-15 minutes until the porridge has reach it’s desired thickness. If it’s too thick simply add a few tablespoons of water or if the recipe needs to thicken some more add another tablespoon of chia seeds. Keep in mind as the porridge begins to cool when served, the density will increase even further.
- Serve with sliced bananas or your favourite fruit.