This is a great zero waste breakfast as you can get all the ingredients in the bulk section or without packaging in the produce section (and it is delicious!). And it’s a great way to use up those ground almonds from making your own almond milk. I have been devouring this recipe over the winter time.
Apple Cinnamon Breakfast Porridge
Yields 4 servings. Prep time: 20 minuties. Cook time: 15 minutes. Waste: zero!
Ingredients
- 1/2 cup raw whole almonds
- 1/2 cup raw whole cashews
- 1/4 cup raw whole walnuts
- 1 ripe banana
- 1 tbsp coconut oil
- 1 apple, chopped into bite-size pieces
- 1/8 tsp ground nutmeg
- 14 oz can coconut milk or almond milk
- 2 tsp pure vanilla extract
- 2 tsp ground cinnamon
- 1/2 cup raisins
- 2 tbsp raw coconut flakes
Instructions:
- Place nuts into a medium bowl and add water until the nuts are covered completely. Allow the nuts to soak at least 8 hours.
- Once soaking time is completed, drain the nuts in a colander. Make sure to rinse them until the water runs clear.
- Add the nuts to a blender. Then, add the banana (break the banana in pieces and add to the top of the nuts), coconut or almond milk, and vanilla. Blend roughly 15-30 seconds or until all of the ingredients are blended together.
- Add coconut oil to a saucepan over medium heat. Add the chopped apple, cinnamon, and nutmeg to the pan and sauté the apples until they begin to soften.
- Next, add the banana-nut meal mixture. Stir well to thoroughly combine.
- Bring the porridge to a gentle simmer and cook for about 5-6 minutes until it’s thick and creamy.
- Ladle the apple cinnamon porridge into bowls and top with raw coconut flakes.
- Enjoy!
