March 8, 2015
Banana Nut Porridge
Happy Monday, everyone! Sorry for the absence the last few weeks. Work has been busier, so there has not been as much time for blogging. I am glad to be back!
Today, I have a twist on the traditional morning porridge recipe to share: nut porridge! (How can the word "porridge" not conjure images of Goldilocks and the three bear?) I love nuts (and even keep a bag of nuts in my purse!) and try to eat a handful of nuts daily. In the morning, I usually put a spoonful of a nut butter in my smoothie or oatmeal.
I came across this banana nut porridge on Against All Grain and instantly wanted it. Nuts and bananas? I'm sold. Now, how do you transform nuts into a porridge? The nuts are soaked overnight in water, and by the morning, they are soft. Using the food processor, you process the drained nuts, coconut milk, a ripe banana banana, and some cinnamon, and this makes for a creamy porridge base. You then just microwave it, and voila - a warm, hearty bowl of porridge. The porridge reheats very well, so you can save the leftovers for the rest of the week, too.
I guess you could call it "n'oatmeal"? Make it a fantastic week!
Banana Nut Porridge
Yields 4 servings
1/2 cup raw almonds
1/2 cup raw pecans
1/2 cup raw pistachios
1 ripe banana
2 cups coconut milk
2 tsp. cinnamon
1/2 tsp. salt
Place all of the nuts in a large bowl and toss sea salt over the nuts. Fill the bowl with water so that the nuts are covered by at least 1 inch of water. Cover the bowl with plastic wrap and soak overnight. (You do not need to refrigerate it.)
The next morning, drain the nuts and rinse the nuts until the water is clear. (It took 1 time for me.)
Add the drained nuts to a food processor, along with the banana, coconut milk, and cinnamon. Process until smooth.
Divide the porridge into bowls and microwave for about 45 seconds. Serve with any extra garnishes, such as chopped nuts, honey, or raisins.
Source: Against All Grain