This apple nut porridge is grain/gluten free and the perfect cozy breakfast to start your day.
I get really excited about breakfast. It’s usually the last thing on my mind when I fall asleep at night and the (only) thing that gets me out of bed the next morning. If it weren’t for coffee and breakfast foods, mornings could just cease existing as far as I’m concerned. Morning hair, morning breath…need I go on? It’s all just gross.
We all know I’m not paleo, I’m not gluten free, I can (and do) eat carbs but sometimes I don’t want a breakfast with 150+ grams of them and there are only so many eggs a person can eat in a week!
Enter this porridge. First of all, can we talk about how cute the word “porridge” is? Don’t you just think of Goldilocks cozying up with those bears back in the day? Plus, it’s a word that makes sweat pants sound mandatory and couches with blankets seem like the only appropriate place to eat it. That’s my kind of food.
So I’ve done the whole “grind nuts into a faux oatmeal” thing before and honestly, it’s kind of gross in my opinion. I’d much rather just eat the real deal. But when you process the nuts with an apple like this it becomes this perfect balance of a slightly crunchy, slightly mushy, almost muesli-like combination that is just wonderful with some warm milk. It’s a gluten and grain free breakfast with all the warmth and heartiness of big bowl of carbs.
Take that, bed head.
This post is part of my brand ambassadorship with Udi’s
Apple Nut Porridge
- 1/2 cup nuts I used almonds and hazelnuts but cashews, brazil nuts, macadamia and/or pecans would be great too soaked for at least 2 hours up to overnight.
- 1 apple peeled & chopped
- 1 tablespoon golden raisins
- 1/2 teaspoon fresh ginger chopped
- 1/2 teaspoon cinnamon
- 1 tablespoon ground flax seed
- warmed milk or cream
- Drain nuts and place in a food processor. Pulse until finely chopped.
- Add the apple, raisins, ginger and cinnamon and pulse again until everything is a uniform size and finely chopped.
- Transfer to a bowl and pour the warmed milk over the top.
- Add more raisins and cinnamon if desired.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
This is a sponsored conversation written by me on behalf of Udi’s Gluten Free. The opinions and text are all mine.
Gina Matsoukas is the writer, founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients as much as possible. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.