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Big bowl of porridge

Jamaican peanut porridge (Vegan)

Kick start the day with this delicious, hearty Jamaican porridge made from raw peanuts.
Course Breakfast
Cuisine Caribbean, Jamaican
Prep Time 2 minutes
Cook Time 20 minutes
Total Time 22 minutes
Servings 2 servings
Calories 384kcal
Author Charla


  • 1 cup of raw peanuts blanched or redskin
  • ½ cup of ground oats gluten free if sensitive to trace
  • 1 teaspoon of vanilla extract or powder
  • 1 ½ cups of coconut milk See above post for recipe
  • 1 teaspoon of nutmeg
  • 1 teaspoon of cinnamon
  • 1 ½ cup of boiling water
  • pinch of Himalayan pink salt.
  • condensed coconut milk to taste See above post for recipe


  • Blend the peanuts in water on high speed until completely ground.
  • 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 sweetener of your choice to taste
  • Serve accordingly.



  • Make sure the oats are ground in advance, you can do so by using a grind/coffee grinder. Alternatively, you can purchase them in ground form.
  • 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.
  • 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 food processor/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.


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