Move over oatmeal and say hello to this Jamaican inspired almond porridge. This breakfast bowl is made specifically with roasted almonds to intensify the flavour along with heart warming spices, plant based milk and sweetened with condensed coconut milk. Safe for vegan, paleo, whole 30 and gluten free lifestyles.
Trust me I know that feeling! Let me introduce you to this porridge that's completely free from oats, grain free and made with roasted almonds and tastes truly amazing.
For my Jamaican/Caribbean readers, consider this recipe a spin off from the Jamaican Peanut Porridge .
I felt a rendition of this recipe was needed to include people who are looking for a peanut free alternative and also as the paleo lifestyle is quite popular this porridge ironically suits their needs in the respect that it's grain free.
Jamaicans are big on using peanuts in their recipes Peanut Punch is also a classic example of where peanuts are the star of the show. Maybe I should do an almond version of that too?
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.
If you are keto and wondering if you can tweak the recipe to suit your needs, yes this is doable. However you would need to replace the coconut condensed milk with some low carb sweetener instead.
Reasons to make this porridge
- It takes under 30 minutes to make from scratch
- Perfect for people who love a bowl of sweet porridge
- Free from legumes/peanut free/grain free
- A great alternative to Jamaican Peanut Porridge
- You can use almost any plant based milk i.e cashew, brazil, coconut
- It's sooooo much more exciting then boring oatmeal
How to make almond porridge
- Preheat the oven at 180C/356F or gas mark 4.
- Lay the almonds out on a tray lined with parchment paper.
- Roast the almonds for about 5-7 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 allow to cool (will take a few minutes)
- Blend the almonds with the water on high speed until completely pulverised/smooth.
- Pour the almond/water and coconut milk into a saucepan to bring to a boil then reduce to low heat and simmer for 2-3 minutes, stirring throughout to avoid any sticking.
- Stir in the tapioca mixed with water and allow to thicken up while stirring (should take a few minutes).
- Once the almond mixture starts to thicken stir in the vanilla, pink salt and spices and simmer for another 2-3 minutes.
- Stir while sweetening with the coconut condensed milk to taste.
- Serve accordingly
- As the porridge cools it might thicken up further, if it is too thick for your liking simply add a splash of water to loosen it up.
Can you use almond meal to make the recipe instead?
No, you can include as your thickener instead of tapioca starch but because the actual nuts need to be roasted (I promise roasting them is what enhances the recipe).
I don't feel the recipe will be replicated very well using almond meal.
Can you make this recipe ahead of time i.e overnight?
You can do, if you want to! Keep in mind the completed recipe will take no more than 20-25 minutes maximum. If you are pushed for time then yes making in advance helps a lot.
Can you still make the recipe with burnt almonds?
NO! The taste will be compromised, no one wants nor deserves to eat burnt almond porridge. Wave the white flag and kiss goodbye to those burnt almonds.
Notes and tips
- Roasting the almonds is crucial to imparting that DEEP nutty flavour, thankfully it only takes 5-7 minutes maximum.
- Don't skip the tapioca starch/almond meal, they are included to make sure the porridge thickens up nicely.
- If you are using tapioca starch (this isn't keto friendly almond meal is) make sure to mix it with some water (about 2-3 tablespoon before adding to the saucepan)
- If you want to make your porridge with more fat/protein include almond butter, almond meal or protein powder if you wish
- Make sure to make my Vegan Condensed Coconut Milk recipe a head of time.
- Use a high speed blender to pulse the nuts for best results.
- Use a keto sweetener such as stevia, monkfruit, xylitol instead of condensed milk
More porridge recipes you may like
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Roasted Almond Porridge (Jamaican Inspired)
Ingredients
- 1 cup of almonds
- 1 ½ cups of coconut milk use another nut milk i.e almond, cashew etc..
- 2 tablespoon of tapioca starch mixed with 3tbsp of water use almond meal for keto option
- 1 teaspoon of nutmeg
- 1 teaspoon of cinnamon
- 1 teaspoon of vanilla extract
- 1 ½ cup of water
- condensed coconut milk, sweeten to taste See notes for recipe post
- ⅛ teaspoon of Himalayan pink salt.
Instructions
- Preheat the oven at 180C/356F or gas mark 4.
- Lay the almonds out on a tray lined with parchment paper.
- Roast the almonds for about 5-7 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 allow to cool (will take a few minutes)
- Blend the almonds with the water on high speed until completely pulverised/smooth.
- Pour the almond/water and coconut milk into a saucepan to bring to a boil then reduce to low heat and simmer for 2-3 minutes, stirring throughout to avoid any sticking.
- Stir in the tapioca mixed with water and allow to thicken up while stirring (should take a few minutes)
- Once the almond mixture starts to thicken stir in the vanilla, pink salt and spices and simmer for another 2-3 minutes
- Stir while sweetening with the coconut condensed milk to taste
- Serve accordingly
- As the porridge cools it might thicken up further, if it is too thick for your liking simply add a splash of water to loosen it up.
Notes
- Roasting the almonds is crucial to imparting that DEEP nutty flavour, thankfully it only takes 5-7 minutes maximum.
- Don't skip the tapioca starch/almond meal, they are included to make sure the porridge thicken up nicely.
- If you are using tapioca starch (this isn't keto friendly almond meal is) make sure to mix it with some water (about 2-3 tablespoon before adding to the saucepan)
- If you want to make your porridge with more fat/protein include almond butter, almond meal or protein powder if you wish
- Make sure to make my Vegan Condensed Coconut Milk recipe a head of time.
- Use a high speed blender to pulse the nuts for best results.
- Use a keto sweetener such as stevia, monkfruit, xylitol instead of condensed milk
Natz says
Lol I really don't cook and I love almond was thinking of making some and this what mi a talk bout looks so creamy
Charla says
Thank you. Please give the recipe a try. I promise you won't be disappointed.
LMJ says
Thanks for this Jamaican inspired recipe. I made it for my husband (who is Jamaican) for the first time and he love it. He said it was the best nut-based porridge so far.
Charla says
Thank you so much for your wonderful feedback. I'm so happy that your husband loved the recipe. This is a household favourite for us too!
Lagatta de Montréal says
This is far too high in sugar to be "healthy" and very high in fat. Can keto followers eat quinoa, which is very high in vegetable protein.
Charla says
The fats from nuts promote High Density Lipoprotein which are GOOD fats for the heart and NOT the same as saturated fats that are in refined food i.e cookies, pastries. In respect to the sugar, it's a matter of discretion as to how much coconut condensed milk you use which the recipe does state. If you refer to the notes section I offer low sugar/carb options there instead of coconut condensed milk which you can use instead. Are you aware that the premise of keto is high in fat/ low in carb? This recipe (excluding the use of condensed milk) falls into the keto bracket and quinoa is too high in carbs to qualify as keto.
Jennifer says
Hi
I’m
About to try this recipe was wondering is it me or the coconut condensed milk dosage is missing ?
Just wondering
It looks amazing I can’t wait to try it
Charla says
Hi Jennifer, Yes the coconut condensed milk dosage is missing. When I first started my website I used to specify the amount but some of my readers thought it was too sweet or not sweet enough so moving forward you may notice with my newer porridge recipes that I simply type "sweeten to taste". I leave it up to my readers to sweeten usually towards the end of cooking to their preference. I hope that clarifies things!
Dunori says
Looks tasty. I have supply of almond flour I think I will try this with.
Charla says
Thank you. I hope you give it a try, it's my favourite breakfast to date.
Anne Murphy says
Oh, that sounds interesting and delicious! I've been playing with porridge without oats, and this takes the idea in a whole new direction!
Charla says
Thank you! Yes it certainly does and I hope you manage to give it a try.
Howie Fox says
Oh dear! This looks soo delish!! I loove porridge, will try this version asap!! Thanks 😀
Charla says
Thank you so much. I hope you like it 😉
Mark, CompassandFork says
I really do enjoy porridge but I've not tried a nut-based one. This looks like it would be really tasty with those lovely spices. Yum.
Charla says
Thanks, you should definitely give this one a try, I'm sure you will like it.
Razena | Tantalisemytastebuds.com says
This looks like a nutritious and delicious breakfast. I love the use of coconut milk.
Charla says
Thanks Razena, you can't go wrong with some coconut milk.
Hillary @ 918 Plate says
This is super interesting! It has so few ingredients! I seem to always have those things on hand. Will have to try!
Charla says
Yes, it's so easy to make and yummy!
Olivia @ Olivia's Cuisine says
Can you believe I've never had porridge before? But I think the amount of drooling that just happened on my desk is a sign that I need to make this soon!
Charla says
LOL.....Hilarious! I hope you did get around to trying porridge for the first time, how was it?