Weekday breakfasts are tough! It doesn’t matter what time I get up, I always end up in a breakfast crunch. And there are too many things to do at night to make breakfast ahead of time consistently. I do try to do that a few times a week but I like to feed my family a variety and pre-made breakfasts rely on having the same thing multiple times a week. No fun!
I tried a new breakfast recipe yesterday morning (adventurous for a weekday morning)! And I loved it! The recipe was for a grain-free coconut porridge. My girls love their porridges. They like grits, cream of rice, oatmeal, buckwheat, steel-cut oats, etc, etc.
Ever notice how traditional breakfast foods are so grain heavy? Like that is the only option other than eggs for breakfast. I do make a lot of eggs for Brian’s breakfast and the girls partake in that as well. But they really like their oatmeal and such. In fact, I’d say most people will tell you they can’t give up their morning oatmeal. Enter the No-Oat Porridge. It is grain-free, and sugar-free and can be completely nut-free (if you use coconut milk or other alternative)!
This porridge was simple enough for weekday morning prep. It is made of almond milk, coconut flour, unsweetened shredded coconut, and an egg (or a banana if you want to be egg free). I made the version with an egg to add some extra creaminess but maybe next time I’ll experiment with the banana. The texture is similar to any creamed cereal (wheat, rice, etc). I topped the porridge with toasted almonds, dried cranberries, a sprinkle of cinnamon, and dash of maple syrup. Both girls had a hard time finishing their portion, it was so filling. So we saved some and they were thrilled to have it again the next morning. Even I had some as my breakfast forgoing my usual greens (oh, missed opportunity, I should have added some to it!).
Looks like oatmeal without the oats is possible and satisfying.