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skinnymixer's Warming Porridge

I developed this grain free Warming Porridge recipe when I discovered that I was gluten intolerant. It immediately became apparent how restrictive my breakfast meal options would be without cereals and grains on the menu.

One of the things that I missed the most was slow cooked oats on a cold winter morning, and I was sure that there were plenty of other gluten intolerant people in the community who felt the same.

This gluten free breakfast Thermomix recipe for ‘warming porridge’ captures the warmth and satisfaction that you get from a bowl of warm oats, without compromising your health.

Dairy free & gluten free breakfasts don’t need to be a struggle, check out some of my other Thermomix breakfast recipes:

This healthy Thermomix breakfast recipe is also featured in The Healthy Mix III cookbook.

The Healthy Mix III contents

skinnymixer's Warming "Porridge"

Prep Time2 mins
Cook Time9 mins
Total Time11 mins
Author: Skinnymixers
Recipe type: Breakfast
Servings: 2 -4

Ingredients

  • 30 g raw almonds
  • 30 g raw macadamia nuts
  • 30 g brazil or cashew nuts
  • 1 whole apple quartered
  • 1 medjool date deseeded (optional or 1 tbsp sweetener)
  • 25 g flax seed or linseed meal or chia seed meal
  • 10 g shredded coconut
  • 270 g coconut milk plus extra for serving if desired
  • 1 tsp vanilla extract
  • ½ tsp cinnamon
  • 15 g ghee butter or coconut oil

Instructions

  • Add nuts to mixer bowl, chop for 5 sec/speed 5/MC on. Set aside.
  • Add apple and date or sweetener if using and chop for 3 sec/speed 5/MC on. Scrape bowl down.
  • Add 50 g or 1.8 oz water to apple and cook for 5 min/steaming temp/speed 2/MC on.
  • Blend for 3 sec/speed 5/MC on.
  • Add remaining ingredients, (you may also need to add a little water, depending on the kind of brand and milk you use), and cook for 4 min/100°C or 212°F/speed 2/MC on or until desired consistency is reached.
  • You can add extra milk or water at this stage and blend through if you prefer a runnier porridge.

Notes

You can substitute the coconut milk with normal milk, cream, nut milk etc, but may need to reduce the water accordingly.
You can use 90 g or 3.2 oz of any type of nuts or seeds you prefer, experiment with what you've got!
You can omit the apple and step 2 completely, substituting the sweetener with 1-2 tbsp rice malt syrup for a low fructose version.
You can soak your nuts overnight for those who want to.
This porridge will thicken on cooling, you can reconstitute it by stirring through more milk of choice.
Bellini Users
Use blunt blade for this recipe
At step 5 cook longer if required.
Tried this recipe?Mention @skinnymixer or tag #skinnymixers!
Nutrition Facts
skinnymixer's Warming "Porridge"
Amount Per Serving (135 g)
Calories 337 Calories from Fat 281
% Daily Value*
Fat 31.2g48%
Saturated Fat 13.9g87%
Sodium 18mg1%
Carbohydrates 7g2%
Sugar 6.7g7%
Protein 5.5g11%
* Percent Daily Values are based on a 2000 calorie diet.

 

  1. I made this porridge the other day and I loved it. I used almonds, walnuts and buckwheat. I accidentally got the order of things a bit wrong and it was still amazing. I made the recipe amount and ate it over three mornings and it kept me going until lunch time with no hunger pangs. This is a keeper!

  2. Lovely alternative to oats. I liked the texture and nutty crunch. Didn’t have dates so added honey & also tried it cold & it was delicious. Would be awesome to make ahead for a quick breakfast on the go. Tried the next batch with no sweetener and no coconut oil but added goji berries for extra nutrients, it was good but not as decadent! Will be a regular breakfast though, my two year old also liked it.

  3. Wow! I’ve had to accept the fact that my 1yo steals a good portion every time I make it so now I make a double batch and we share it over a few days. It’s amazing. Lasts a few days in the fridge too, reheat well. Decadent and delicious!

  4. Porridge is like a ‘warm hug’ in the morning when you feel sleepy and need some comfort… This ticks all the boxes. Without the guilt. This delicious porridge is filling, healthy and oh so easy to make – my standard breakfast most mornings. Thanks Nik for the comfort of porridge without the guilt !

  5. Very very yummy and very rich and filling. Next time I’ll add extra fruit, which is what I do with traditional porridge too. Highly recommend you give this a go.

  6. I’ve been making this over the last month and I absolutely love it! Very delicious, warming to the tummy and a lovely consistency. I’ve even put my mum onto it, who is GF and she is making it at least once or twice a week. She even caught my Dad sneaking some for breakfast one day. Such a wonderful recipe, thank-you!

  7. Just made this as I was craving something warming for breakfast. It is so yummy and wholesome. So quick and easy too. Thank you

  8. Love this recipe 🙂 My 3 year old requests this now! Might have to do double batches for our brekkie during the week 🙂

  9. Delicious. I love oats so I also added 50g of oats and used a full can of coconut milk. I only had almonds and cashews so used 45g of each. Simply delicious, nutty and so warming. I definitely will make this again, possibly with almond milk.

  10. Hi Nik,

    I made your delicious warming porridge this morning, despite being dubious! How can it compare to oat porridge on a winters morning?? Very pleasantly surprised! I will be making this again, for sure!

    Thank you x

  11. Very yummy, comfort breakfast. I chopped the nuts for 10 secs instead of 5 to give a finer consistency, more like the oat porridge I’m used to. Love how easy it is. Thank you Nik!

  12. Lovely, was in a rush, completely stuffed the recipe up and it was still so good. Can’t wait to try it when I do it properly!

  13. Thanks for such a fantastic recipe! I just made this and used a whole can of coconut milk as I realised I had only used the creamy part and had the water left and didn’t want it sitting around…I added a few more nuts and chia seeds to thicken it up. I also added poached pairs as I had some ready. Its delicious 🙂

  14. Oh my this is divine. I sat with my three year old at brekkie this morning and we gobbled this up. So lovely knowing his tummy is full of more than just oats for kinder

  15. This has become my Saturday morning breakfast 🙂 leftovers get dished up into small containers for a filling snack the following few days drizzled with a little bit of fresh milk. I’ve passed on this recipe to at least 5 people at work who have tasted mine and loved it! Well done Nik. Another winner!

    BTW – I’ve tried mixing up the nuts but my favourite is almond, cashew and macadamia closely followed by almond, cashew and brazil nuts. I’ve also tried to sub the coconut milk for normal milk to drop the calories and it was ok – but the original recipe using coconut milk is by far the best. I also use LSA mix instead of straight linseed (as thats what I have at home). Yum, now I want a bowl!!

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