Paleo Porridge with Caramelized Bananas
40 Comments
Mar 02, 2019
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Paleo Porridge is a hearty, gluten-free, dairy-free, grain-free porridge that’s a delicious breakfast and perfect for the cooler months. The topping options are endless, but caramelized bananas are always fun for a weekend splurge.
Pour a little coconut milk, almond milk or cashew milk on top of the paleo porridge and you have yourself one tasty breakfast.
Paleo Porridge
When I first made this recipe and posted it on Instagram it was a gloomy, rainy day. Think dark, brooding skies and cool, dismal weather. Weather that forced me to breakout a thick sweater in California (where we rarely need sweaters).
On cold days like that the body instantly craves recipes that are warming, hearty and filling. But if you’re following a paleo diet the regular go-to options of Cream of Wheat, Cream of Rice or oatmeal are off limits. Well, good news. This paleo porridge recipe is a great alternative.
What’s in Paleo Porridge?
My paleo porridge recipes is a combination of pecans, cashews, dates, coconut milk, chia seeds, vanilla extract and a little sea salt. Simple, easy ingredients that are blitzed together for the perfect porridge texture.
I’ve topped my paleo porridge with caramelized bananas (sticky, sweet goodness!) but you could also top your porridge with your favorite seasonal fruit.
How to Make Paleo Porridge
This recipe is quite easy. Just follow these steps:
- Soak the nuts overnight
- Blend the nuts, dates, chia seeds, vanilla extract and sea salt in a food processor
- Transfer the nut mixture to a pot on medium heat and stir in the coconut milk
- Serve the paleo porridge warm and add toppings!
More Paleo Breakfast Recipes You’ll Love
Paleo Porridge with Caramelized Bananas
Description
Ingredients
- 1 cup raw pecans
- 1 cup raw cashews
- 2 cups coconut milk
- 4 Medjool dates, pitted
- 1 tbsp chia seeds
- 1 tsp vanilla extract
- 1/4 tsp sea salt
Caramelized Bananas
- 2 bananas
- 1 tbsp butter or ghee
- 1 1/2 tbsp maple syrup
- 1/4 tsp cinnamon
- 1/2 cup chopped pecans
- 1 cup coconut milk
Instructions
- Place the nuts in a large bowl of water and soak for 8 hours or overnight. Soaking the nuts not only helps to make the porridge creamy, it also helps to increase the digestibility of the nuts (so don't skip this step!).
- Drain the nuts in a colander and rinse under cold water.
- Place the nuts, dates, chia, vanilla and sea salt in a food processor and pulse until finely ground (stopping before you create a nut butter).
- Transfer the nut mixture to a pot. Add the coconut milk and turn the heat to medium-high. Stir until hot and smooth, then remove from the heat.
- Peel the bananas and slice in half, then again lengthwise.
- Heat a skillet on medium heat and add the butter, maple syrup and cinnamon and stir until combined. Place the bananas in the skillet and cook for one minute, then carefully flip and cook for an additional minute on the other side.
- Divide the porridge between four bowls. Add the caramelized bananas, a sprinkle of chopped pecans and 1/4 cup coconut milk to each bowl. Serve immediately.
Lisa's Tips
- You can easily turn this into a vegan recipe by swapping the caramelized bananas for fresh fruit!
- Make sure to check out my Shop page for all the brands of raw nuts I love (and other great pantry staples).
Nutrition
©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Recipe originally posted June 2015, but updated to include new information.
Can you use coconut water, or does it have to be a nut milk?
Yes, that should work as well.
This looks amazing and I have all the times to make this recipe on hand!!! However… I don’t have a food processor. Whomp whomp. Would I be able to use a blender instead?
Unfortunately no, you really do need a food processor for this recipe.
Your recipes are the best. Love the plant milks with prep details. Thanks.
I made this but used coconut oil for frying the bananas and instead of maple syrup I used coconut sugar which I still had at hand. It tasted divine!! Thanks for sharing this recipe, easy and quick to make, I’m sure this won’t be the last time I made it :)
Hi Lisa,
Is there any substitute that you could use for the dates? Or can you leave the dates out? I can’t eat any sugars or sugary fruit at the moment and I was wondering if something else might work? Even some type of nut butter???
Hi Marisa – the dates just act as a sweetener in this recipe. You can tweak that ingredient as you wish. :)
Loveddd the taste of this and made it more butter-like for my two babies!
I didnt add the additional coconut milk in the end because I realized I added more throughout.
Thank you for sharing this wonderful recipe!
So glad you and the babies enjoyed this porridge recipe :)
So delicious! Do you used canned coconut milk or coconut milk found in the refrigerator section? This time around I used oat milk.
Hi Angela – for this recipe I used regular coconut milk from the fridge. But you can also use any other non-dairy milk such as almond milk, oat milk, or cashew milk :)
Can’t wait to try this recipe! Are the pecans soaked too?
Yes! The pecans are soaked as well :)
Is butter vegan?
Hi Carly – no it’s not. But you can buy vegan butter.
Woah. This is SO good. I added the coconut milk to the blender, and warmed up only one bowl – I put the rest in a mason jar in the fridge for later.
Hi Marisa – I’m so glad you enjoyed this porridge! It’s such a great meal for these colder days as well :)
This is so yummy! My families new favorite breakfast!!
Hi Kellie – So glad you and your family loved this porridge! It’s such a great alternative to oatmeal :)
Hi Lisa
Sorry if you have explained this elsewhere on the site but is the 960 Kcal for the serving or for the four servings? A number of your recipes say at the bottom Serving number and then Calorie count. I realise this is an older recipe so I just wanted to check as 960 is a lot of your daily intake but I accept it is nuts which is why Im struggling to be sure.
I found your site a few months ago and it has really revolutionised my cooking and eating. Your approach to meal prep just suites me so well Thank you very much and continue thinking out of the box as I do love what you create. Enjoy Vegas!
Hi Catherine – The nutrition facts will be for 1 serving. There are more nuts and some sugar content in this specific recipe, so if you are worried about the calorie count, you can slightly reduce the amount of sugars in this. Also, I’m happy you discovered Downshiftology as well! I hope my recipes and posts will help you onto a healthier lifestyle :)
This looks so yummy! One question though: I made a batch of your cashew milk (yay!) and am wondering whether I could use it in place of the coconut milk. Would it make the porridge too nutty? Is there even such a thing as too much nuttiness? :)
Hi Sveta – you could definitely use any milk you prefer in this recipe. :)
Lisa, again you have surpassed any expectations.
This recipe was the bomb. Finally tried it today on a sunny SoCal morning. It doesn’t need to be dreary weather for this treat!
I am always amazed that everything you post turns out so well, unlike most online recipe posts! I think you really do your research on exactness of method, quantities and flavor combinations.
If you ever do a cooking class locally, please let me know!!!
My other favorite is the lentil salad!
Thanks so much Patricia! I’m thrilled you love this paleo porridge recipe and many of my other recipes as well. That makes me happy to hear! And if I ever do a local cooking class, I’ll definitely let the community know. :) x
Oh my! I’m so loving those Caramelized Bananas atop this porridge! YUM!
Thanks, Shanika! Can’t go wrong with caramelized bananas! :)
How gorgeous is this! I love bananas and it is great to have a paleo porridge option.
Delicious :)
Thanks, Alexandra! I appreciate the kind comment!
The caramelized bananas look divine on this porridge. I’m going to try that on my next bowl!!
Hi Luci – Yes, the caramelized bananas are soooo good on this porridge!
I love the idea to top it with carmalized bananas so this looks like a perfectly delicious breakfast for me! Yum!
Hi Mary – Thank you for the kind comment! Yep, and so delicious too! :)
When I saw the first picture of those gorgeous caramelized bananas, I said “WHAAAAAAT?!” outloud! LOL! This looks SO BOMB. I can’t wait to make it! Such a unique and delicious recipe, and your photography is really beautiful too. I love your blog!
Haha! thanks, Katie! You really can’t go wrong with a delicious caramelized banana, right? :)
Hi Lisa,
Pecans are not availble where I am from. What’s a good sustitute?
Wanjiku.
You can use other chopped nuts instead!
This sounds SOOOO good! But as with the zucchini fries (which are delicious by the way), anything that cannot be leftover is a problem because it’s just my husband and myself here and he would not eat this. Is there a way to keep this? Otherwise I will try to cut this into quarters. Thanks for another delicious recipe!
Hi Donna – I have actually not tried storing this porridge recipe. But I think it would last in the fridge for a couple of days. If not, you could certainly reduce the portion size as well. I hope you enjoy!