I like cooking and making meals for my husband but during the week, he’s on his own for breakfast. I have other things to do in the morning and quite frankly, he’s an adult. It’s good to act like an adult sometimes which means making your own breakfast. Continue reading
Doesn’t the word porridge always conjure up old-timey meals like in Oliver Twist? Or at the very least make you think of Goldilocks and the only three bears on the planet that prefer a hot breakfast over raw carcass?
Just me? Cool.
Porridge is actually any type of oatmeal, grain, or cereal that is cooked with boiling water or milk. Most people go for oatmeal because it’s the most readily available but you can make porridge out of a lot of different things. But for the most part it’s usually made out of some kind of grain and if you happen to be following the paleo diet, grains are a no-go. So does that mean you can never enjoy a warm bowl of porridge on a cold winter morning again?
Of course not! Not when you’ve got me around.
Not only can you make porridge out of cereals or grains, you can also make it out of meals (as in ground up stuff) and that includes nut meals. Finely ground nuts make a great base for porridge and it is entirely paleo-approved! I decided to go with almond meal because it can be made savory or sweet and it’s what I had on hand. Also, almond meal is fairly easy to find so you won’t have to hunt through a specialty store to make your own paleo porridge.
I have a recipe for a sweet porridge and a savory porridge, both are essentially same, but the seasonings and liquid choices are a bit different. If you’ve been missing your morning bowl of warm, cozy porridge try this easy grain-free version!
Paleo Porridge- Makes two servings
- 2/3 + 2 tbsp almond meal (go for meal instead of flour because you don’t want it too finely ground)
- 1 cup almond milk or any other non-dairy milk you prefer
- 1 tbsp honey, maple syrup, or coconut nectar
- 1 tsp cinnamon
- 1/4 tsp sea salt
- 2/3 + 2 tbsp almond meal
- 1 cup vegetable broth or water
- 1/4 tsp freshly ground black pepper
- salt to taste
- No matter what version you make, the directions are going to be the same. In a medium saucepan, bring the liquid to a boil.
- Whisk in the almond meal and turn the heat to low. Keep whisking as the almond meal thickens. This will take about 5 to 8 minutes.
- Add in the sweetener (if making the sweet version) and seasonings as you keep whisking. Once you’re porridge has reached your desired thickness, pour into a bowl and finish it with your favorite toppings.
If you’re porridge is too thin add more almond meal, one tablespoon at a time. If it’s too thick add more liquid, one tablespoon at a time. As for topping ideas? How about:
- any kind of berry
- bananas or any fruit
- cacao nibs
- pumpkin seeds
- hemp seeds
- flax or chia seeds
- chopped nuts
- nut or seed butter
- herbs like parsley or cilantro
- roasted squash
- poached egg
- heck, you could even add cooked meat or fish to your savory bowl!
There you have it! Porridge two ways for all you grain-free people out there!
I know this is the time of year that pumpkin flavored everything is everywhere. Coffee, cookies, bread, muffins, oatmeal, stew, candles, air fresheners…. You get the idea. Don’t get me wrong, pumpkin is awesome. I have a whole shelf in my closet dedicated to my stock of pumpkin. But it isn’t the only fall produce that deserves some love.
These carrot cake cookies are more of a breakfast type cookie because they aren’t super sweet. You can make it a little more decadent by turning it into a cream cheese frosting and carrot cake cookie sandwich. Believe me, it’s delicious.
Leave the frosting off and you have a healthy breakfast cookie that’s lightly sweetened with raisins and a little maple syrup. A cookie for breakfast? Now that’s the dream!
- 1 cup regular oats, not instant
- 1/2 cup coconut flour
- 1 tsp baking powder
- 2 tsp cinnamon
- 1 tbsp flax
- 3 tbsp water
- 1/4 cup raisins
- 1/3 cup coconut oil
- 2 tbsp maple syrup
- 1 cup shredded carrots
- Preheat the oven to 350 and line a baking sheet with parchment paper or a Silpat. Mix the flax seed and water together and set aside.
- Combine all the dry ingredients in a bowl and set aside.
- In a food processor or blender, combine the raisins and coconut oil until you have a smooth paste. Add the shredded carrots and pulse a few more times.
- Add the dry ingredients to the carrot mixture and pulse until everything is mixed together.
- Scoop out about a tablespoon or so and slightly flatten them into discs and place on the baking sheet.
- Bake for 10 to 15 minutes until the cookies are slightly brown around the edges. Let them cool on the sheet for 5 minutes and then transfer to a wire rack to cool completely.
Do you have any fun plans for this weekend? Adam and I are headed to Brazil (Indiana, not the country) to spend some time with his folks at the covered bridge festival. It will be nice to spend time with family and just relax!
Breakfast is awesome. Sometimes as I am going to sleep at night I get a little excited to wake up because I get to eat breakfast. Brunch is a thing of beauty and a breakfast buffet? Heaven on earth my friends. I am definitely in camp eat breakfast every morning no matter what, even if it’s something small and on the go.
I thought I would share the breakfast I have been enjoying for a while now and maybe give you some breakfast inspiration. I tend to get stuck on one breakfast for like 6 months and then decide to change things up. What can I say? I really am a creature of habit. This breakfast is in month 3, so sometime mid-summer expect something new.
Oat grains are made up of three different parts, the bran, the germ, and the endosperm. Usually the outer husk or bran is removed and most people enjoy the steel cut or rolled form of oatmeal. Oat bran is mostly used for baking and adding to breads and muffins to boost the fiber content. I have been using oat bran to make my morning oatmeal. I like that it cooks super fast (less than five minutes), it has a nice creamy texture, and it is a great base for the most important part of oatmeal. The toppings.
Oat bran also boasts a pretty decent nutrition profile. 1 ounce or about 28 grams has 69 calories, 4 grams of dietary fiber, and 5 grams of protein. It’s also high in calcium, magnesium, and potassium. All good things. You can check out some more of its benefits here and here.
But let’s get to those toppings! This is one of the big reasons I love oatmeal in any form. You can mix in any thing and customize it to your tastes. I have been cooking my oat bran in about a cup of coconut milk for an extra creamy texture and then my toppings of choice lately have been:
- dried prunes
- goji berries
- chopped hazelnuts
- flax meal
- chia seeds
- pureed pumpkin
- toasted buckwheat groats
- hemp seeds
- peanut butter
As you can see I like to shove in as many toppings as possible. The sky is really the limit to what you can put into your oatmeal bowl. Try things like:
- any nut (almonds/walnuts/pecans)
- any seed (sunflower/pumpkin)
- cocoa powder
- homemade granola
- any dried fruit, no sugar added (cranberries/raisins/figs/apricots)
- fresh fruit, especially berries
- maple syrup
- nut or seed butter
These are just a few toppings. If it fits in your bowl and you enjoy it, go for it! Oatmeal and breakfast in general doesn’t have to be boring or tasteless just to be healthy. Go make a custom and delicious bowl of your own and see just how awesome a healthy breakfast can be!
How to make Oat Bran
- 1/4 cup oat bran
- 1 cup water or non-dairy milk like almond or coconut
- Add oat bran and water or milk to a small saucepan. Bring oats to a boil and then lower the heat to low and cover.
- Cook for 2-3 minutes. Remove lid and pour into a bowl and add all the toppings!