Coconut Almond Porridge

 

Porridge has always been one of my comfort foods, especially on cold mornings. As a child, I usually had instant oatmeal—except when I was at my grandmother’s house. She would make the most amazing porridge with raisins, walnuts, and a drizzle of maple syrup mixed with brown sugar. It was sweet, cozy, and unforgettable.

While instant oats aren’t the worst breakfast, the high sugar content and lack of fiber don’t make them the most nourishing choice. Over time, I’ve created a more grown-up version that keeps the fiber intact and removes the added sugar completely. Because I have a Pitta Prakriti (body type), I also adjust the ingredients so I can enjoy my porridge without triggering discomfort like heartburn. This coconut almond variation is soothing, wholesome, and perfectly balanced for both comfort and wellness.

Coconut Almond Porridge

1/2 cup rice

2 cups coconut water

2 cups coconut oat milk

1 tsp ground cinnamon

1 cup of old-fashioned oats

4 tbsp unsweetened coconut

3 tbsp ground flaxseed

3 tbsp maple-sweetened almond butter

1 tbsp butter or coconut oil

3 tbsp maple syrup + more to garnish

Makes 4 servings.

In a medium pot, add the rice, coconut water, coconut oat milk, and cinnamon.  Bring the mixture to a boil.  Turn the temperature to low, cover, and simmer for 10 minutes.  Add the oats, coconut, and flaxseed.  Bring the porridge back to a boil.  Turn the temperature to low and simmer for another 10 minutes.  Add the almond butter, butter, and maple syrup.  Drizzle maple syrup over each bowl.

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“When you wake up in the morning, Pooh," said Piglet at last, "what's the first thing you say to yourself?"

"What's for breakfast?" said Pooh. "What do you say, Piglet?"

"I say, I wonder what's going to happen exciting today?" said Piglet.

Pooh nodded thoughtfully. "It's the same thing," he said.”

― A.A. Milne