Creamy Coconut Porridge

***Advance Prep Required*** Quick, easy and so nourishing, this porridge can be served warm or chilled. Top with your favorite, seasonal fruit, a drizzle of maple syrup and breakfast is served in a flash! Vegan + Gluten Free

Course Breakfast

Cuisine American

Keyword Coconut, Kasha, Porridge, Walnuts

Prep Time 10

Total Time 10

Servings Servings

Calories 560kcal

Author Traci York

Ingredients

For the Porridge:

1 C Kasha 200g, aka Roasted Buckwheat Kernels
1/2 C Walnuts 60g
14 oz Coconut Milk full fat (one can), 396g
4 Medjool Dates pitted
2 Tbs Pure Maple Syrup
2 Tbs Chia Seeds
1/8 tsp Sea Salt

Options for the Toppings:

Mango or other seasonal fruit or berries
Banana
Unsweetened, Toasted Coconut
Cinnamon
Macadamia Nuts
Cocoa Nibs
Drizzle of Maple Syrup

Instructions

***advance prep*** - In a large glass jar, soak the kasha and walnuts overnight, or at least 4 hours.
Rinse the walnuts and kasha through a fine mesh strainer under running water, shaking the strainer several times ensure through rinsing.
Place walnuts, kasha, coconut milk, dates, maple syrup, chia seeds and salt in a blender (I use VitaMix) and blend on high speed for about 20 seconds. Scrape down sides and blend again for another 5-10 seconds. If a looser porridge is desired, water or additional milk can be blended in.
Spoon into small 8oz jars for easy grab and go breakfasts to be stored in the refrigerator or into bowls to serve right away. Can be served chilled or gently warmed. Top with favorite toppings, like mango, banana or blueberry compote is quite nice. Drizzle with maple syrup and or thin with a bit of milk. Store into lidded containers in the refrigerator for up to 3 days.

Notes

Recipe adapted from VeguKate.

Nutrition