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Nutty porridge is a warm, creamy breakfast bowl made from almonds, cashews, and walnuts soaked overnight until silky. Blended with banana, almond milk, honey, and cinnamon, it simmers into a smooth porridge that tastes far more indulgent than its ingredients suggest. Raisins stirred through at the end give it that classic porridge sweetness.
Pro Tips
- Soak the nuts overnight in lightly salted water. The long soak softens them into a creamy blend and makes the porridge genuinely smooth rather than grainy.
- Rinse and drain the soaked nuts well before blending. This removes the soak water's bitterness and keeps the porridge flavor clean.
- Simmer the blended mixture for the full 5 minutes — it thickens as it heats and develops that proper porridge consistency.
- Stir the raisins in at the end so they plump in the residual heat without turning mushy.
Frequently Asked Questions
Can I use other nuts in this porridge?
The almond-cashew-walnut trio gives the best balance of creaminess and flavor, but macadamias or pecans make lovely variations.
How far ahead can I prep the soaked nuts?
They keep for about 2 days in the fridge after soaking. Drain and rinse them fresh before blending for the best texture.
Is this porridge paleo?
Yes — nuts, banana, almond milk, raw honey, cinnamon, and raisins. It is a grain-free take on a classic warm breakfast.
How many servings does this recipe make?
Four bowls, ready in about 5 minutes of cooking after the overnight soak.
Recipe Card
Ingredients
Method
- 1.
- Rinse and drain the nuts.
- 2.
- Place all ingredients in a blender and blend until smooth.
- 3.
- Pour the mixture into a pot and simmer for 5 minutes over medium-high heat.
- 4.
- Stir in raisins. Ladle porridge into bowls, cool for a few minutes, and serve.
