Paleo Porridge

This is fast becoming one of my favourite breakfast dishes because not only is it filled with delicious flavours but it’s super quick and easy to make. You can pre make this and take it with you to work or the gym so that you can refuel after a work out.

To make and take
If you want to take this with you, you’ll need to do a bit of preparation beforehand. The nuts and coconut will need to be roasted, then once cooled add to a jar/lunchbox with all of the other (dry) ingredients. Seal the lid and give it a shake – it’s ready to go! When you plan to take it with you, take some coconut milk and hot water (mixed together with the vanilla creme stevia) in a flask. When you are ready to eat, just pour in the water/ milk mixture until you get the desired consistency. Dry toppings (seeds/ dried fruit) can be mixed into the dry mix, but things like berries will need to be stored separately. If taking to work you can always use cold water and microwave for a minute or two (if your workplace has a microwave).

Paleo Porridge
Print Recipe
A warming, creamy dish perfect for those cold mornings. Can be served on its own or topped with banana, fresh berries, dark chocolate or chopped nuts.
Servings Prep Time
1 Person 2
Cook Time
8
Servings Prep Time
1 Person 2
Cook Time
8
Paleo Porridge
Print Recipe
A warming, creamy dish perfect for those cold mornings. Can be served on its own or topped with banana, fresh berries, dark chocolate or chopped nuts.
Servings Prep Time
1 Person 2
Cook Time
8
Servings Prep Time
1 Person 2
Cook Time
8
Ingredients
Toppings
Servings: Person
Instructions
  1. In a frying pan (with no oil) add the flaked almonds (or chopped nuts) and roast over a medium heat until they turn brown. Make sure you keep an eye on them as they can burn really quickly.
  2. Remove the nuts and place into a breakfast bowl. Add the desiccated coconut to the hot pan and fry until it turns brown - this should only take approx 1- 2 minutes. Be careful it can burn very quickly!
  3. When browned pour the coconut into the bowl with the nuts and add in the chia seed, flaxseed, erythritol, liquid stevia, cinnamon and vanilla. Stir to combine fully.
  4. Add in the boiled water and coconut milk, stirring until you reach the desired consistency.
  5. Sprinkle over any toppings, serve and enjoy!
Recipe Notes
  • Instead of flaked almonds you can use flaked coconut or chopped nuts of any kind, depending on your preference
  • You can sub the erythritol for xylitol, maple syrup, honey or any other sweetener (you might need to decrease or increase the amount you use to suit your tastebuds)
  • If you don't have liquid stevia, you can use powdered.
  • You may not need all the water (or might even want more), again it depends on how runny or thick you want the dish to be. Just make sure you give the water time to soak in - chia seeds create a jelly like coating when added to liquid and will thicken up the mixture
  • Toppings are optional and you can add whatever you think will work. I've tried this with a square of 90% dark chocolate finely chopped and sprinkled over, but it was too rich. I prefer it served simply on its own.
  • If you want to premake this, you can do so for up to 5 days before (so you could make 5 days worth for the working week). Just make sure you store it in an air tight container to prevent it from going soft.
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