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Single bowl of peanut porridge with spoons
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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.
Course Breakfast
Cuisine Jamaican
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 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