I hear you. You’re eating low-carb, keto, paleo or whatever and are craving a steaming hot bowl of grain free cereal that you can scarf down in the morning. You’ve been trying unsuccessfully to back off of the oats but nah…it’s not working. I’ve taken the time to craft a recipe for creamy almond porridge that is so good you’ll, it’ll be your new breakfast favorite.
When it comes to healthy breakfast staples, almond porridge is one of my favorites. My MIL, cousins, friends and even my dear groom have asked me to write a recipe for it. I’ve always been generous with telling them what to do to make it but, they complain that it never comes out right. So here I am, fulfilling my promise and finally writing a recipe for almond porridge that all can enjoy.
I grew up in a culture where my parents encouraged me to eat something “hot” in the morning but, I’m not the only only one. Many people have a tradition of eating some of type of hot cereal in the morning. Whether it’s cornmeal pap, cream of wheat, hot grits, oatmeal, farina or cornflakes with hot milk…
I never did the cornflakes with hot milk growing up though.
Ewww! Do you people still do that?
When taking a stroll down the hot cereal aisle, I was more of a cream of wheat first kind of gal.
In my early adulthood, I started buying instant oatmeal packets thinking that I was making a healthier choice. But of course, those little packets are full of carbs, sugar and salt, so I eventually I let it go.
If you’re struggling with diabetes, blood sugar control, unwanted weight gain or just want to try a grain free cereal replacement that is paleo friendly, then this creamy almond porridge is the way to go.
Once you get the hang of the recipe, you’ll be able to alter it to your tastes and customize it any way you like. Sometimes I top it with low sugar fruits like blueberries and strawberries but, usually I go for something with more fiber rich like pumpkin and sunflower seeds.
When making this hot almond cereal, I’ve found that superfine almond flour works best, over un-blanched almond flour, although you can use either.
Using the unblanched almond flour results in a thicker consistency of almond porridge. Using blanched superfine almond flour delivers a smoother and creamier consistency.
When making this homemade cereal I reach for homemade almond milk because it’s more affordable and delivers a creamier consistency. But of course you can use any almond milk you like. To keep the recipe low carb, use almond milk that’s also sugar-free.
For a hearty fall breakfast idea, I love stirring in pumpkin puree or even homemade apple sauce for a hearty breakfast treat .
This hot almond porridge is a great alternative to grain free granola when you want something that’s not just filling but, hot too. Any extra almond porridge can be stored in a resealable container in the refrigerator for up to five days.
- 4 cups of blanched or super fine almond flour
- 1 cup of ground flaxseed
- 6 cups of almond milk
- 1/2 cup maple syrup
- 1 tbsp ground cinnamon
- 2 tsp ground nutmeg
- 1 tsp vanilla extract
Slowly add milk one cup at a time and stir gently with a whisk to avoid lumps.
The amount of milk you add will depend on the thickness you desire.
Pour contents of bowl to a sauce pan on low to medium heat.
Be mindful of the temperature as to not scorch the cereal or cause it to bubble and overflow.
Add maple syrup and vanilla extract.
Continue to stir for a few minutes until heated all the way through.
Pour into bowls and garnish with seeds and fruit and/or fruit as desired.
*pumpkin seeds, sunflower seeds or fruit to garnish
Be mindful of the cereal when heating to be sure it doesn't burn or overflow.
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Serving Size1.5 cup
Amount Per Serving Calories 513Total Fat 33gSaturated Fat 2.8gTrans Fat 0gUnsaturated Fat 34gCholesterol 0mgSodium 17mgCarbohydrates 36gFiber 10gSugar 17gProtein 15g