This is pure comfort in a bowl. Warm, silky smooth, buttery and with some crunch, this porridge has got all the feels and is packed with flavourful fresh nutrition! If you have a nut allergy, don’t despair, as you can enjoy this porridge too with some simple swaps (see recipe).
This is great to take to work with you too. Simply make it the night before (no cooking required, bonus!) In a glass jar add the almond mylk, chia, flax, and protein powder, shake vigorously then leave it in the fridge overnight to set up. Bring the toppings with you in a separate container. When breakfast (or lunch) time rolls around grab yourself a bowl and away you go! It won’t be warm, but that’s ok because it tastes fantastic at room temperature, or right out of the fridge too, especially when it’s warm out!
The huz and I love making this bowl of goodness, especially on the weekends. It’s a nice change once in a while from my Thrive Smoothie, which we have just about every day. This porridge gives you healthy fats, fiber, protein, (macronutrients) plus loads of micronutrients, vitamins, and minerals. Best of all it’s quick to make and keeps you feeling satiated just like my Thrive Smoothie does for hours on end with heaps of energy and brain on foods!
- 480g 2 Cups Unsweetened Almond Mylk
- 180g 1 Cup Fresh Mixed Berries
- 50g 2 Heaped Tbsps Nut Butter
- 48g ¼ Cup Almond, sliced
- 42g ¼ Cup Chia Seeds
- 30g 2 Tbsps Coconut Oil
- 25g 3 Tbsps Protein Powder
- 24g 2 Tbsps Pumpkin Seeds
- 20g ¼ Cup Coconut Flakes
- 18g 2 Tbsps Cacao Nibs
- 14g 2 Tbsps Ground Flax
- 4g 1 tsp Vanilla Extract
- 2 Tablespoons of my home fermented Coconut Yoghurt, or purchase a sugar-free one from the store.
- On the stove on medium heat in a pan, melt the coconut oil.
- Add in the almond milk, vanilla extract and stir for one minute.
- Add in the protein powder, ground flax, and chia seeds. Whisk together for another minute or two until well combined and to remove lumps.
- Continue to stir on low heat while porridge thickens for approx. 3 minutes.
- Turn off the heat and transfer the porridge from the pan into two serving bowls.
- Top with almonds, cacao nibs, pumpkin seeds, coconut flakes, mixed berries, nut butter and if preferred coconut yogurt. Serve warm.
Note: Make a nut-free version of my porridge by using coconut mylk and simply switch out the nuts for seeds and nut butter for seed butter (I love sunflower seed butter), or just coconut yogurt. So easy!
Storage: Porridge stores well in an airtight sealed container in the fridge for up to three days. Consume cold, or gently warm back up on the stove and add a generous splash of plant mylk (almond mylk, or coconut) to it before serving.