Gluten-Free Banana PorridgePin

A few weeks ago I was sent a cookbook by an author I had never heard of before. After a bit of research I felt like I had I been living under a rock because Danielle Walker has a huge, dedicated following. I immediately understood why after reading her glorious Paleo cookbook Against All Grain. Packed with tons of recipes and gorgeous images, this is the book for you if you want to learn more about what it means to follow a Paleo diet.

I’ve cooked a bunch of Danielle’s recipes since receiving her book, but the one that we’ve been making non-stop (and I mean non-stop) is her absolutely scrumptious Banana Porridge, which is packed with bananas, cashews, almonds, and pecans. Among other benefits, soaking nuts before cooking with them makes them easier to digest. It also helps make this thick, creamy porridge the perfect balanced meal to get your day started.

I’ve literally made this recipe at least 10 times in the past few weeks with several different variations. My husband prefers his uncooked, which saves me a precious 8 minutes in the morning; Chloe likes her’s without the banana, just the tropical coconut flavor; and Kenya likes his no matter how I make it (he’s just happy to have it first thing in the morning). To cut down on the fat and calories, I substitute low fat coconut milk for the full fat Danielle’s recipe calls for and I can barely tell the difference.

Before I left for New York last week, I made an entire blender-full and left it in the fridge for everyone to eat while I was gone. According to my husband, it barely lasted a few days since he and the kids were eating everyday for breakfast and dessert (and he said he even found himself eating it as a late night snack!).

Thank you Danielle for adding this brilliant idea to my morning repertoire!

Gluten-Free Banana Porridge 2Pin

Gluten-Free Banana PorridgePin

Gluten-Free Banana Porridge

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Author: Catherine McCord
Prep Time 1 day
Cook Time 8 minutes
Total Time 10 days 8 minutes

Ingredients  

  • 1/2 cup raw cashews
  • 1/2 cup raw almonds
  • 1/2 cup raw pecan halves
  • kosher salt
  • 1 rie banana
  • 2 cups coconut milk
  • 2 teaspoons ground cinnamon

Instructions 

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    About the Author

    Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.

    Comments

    1. I used my vitamix for this…1 min was a bit too long and turned the mixture into more of a mousse then a porridge. Taste was still great, but texture a bit odd when warm and my 2 yo wasn’t so into it. BUT I put the leftovers in the fridge and gave them to him later as a dessert “mousse”…and he devoured it! 🙂

    2. This recipe is very interesting. This is a way I can give nuts to my 18 month old, who finds it difficult to chew them. Can I make it the previous day for next days breakfast and store in the fridge. If so, how long can I store it?

    3. This is SO good! My son and husband won’t try it, but trust me, it’s great.. I’ve gone paleo, and love, love, love oatmeal. This doesn’t taste similar at all, but it is a fantastic hot cereal alternative. I added an extra banana, for more flavor. By the way, Danielle’s cookbook is AWESOME.

    4. I just couldn’t deaprt your site prior to suggesting that I actually enjoyed the standard information a person provide for your visitors? Is going to be back often in order to check up on new posts

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