Ever just need something hot on a cold morning?

Something that will nourish you without weighing you down?

This past weekend I made a porridge. Think cream of wheat. Or oatmeal… But with no grains.

That seems impossible, right?

My sister shared this recipe with me a few weeks ago. The recipe is from Againstallgrain.com. A blog by cookbook author Danielle Walker, featuring beautiful and healthy grain-free recipes. And this one is delish!

This is great to make on a lazy Sunday morning. Perfect after a long run or yoga class.

I like to top the porridge with a dash of cinnamon, chopped pecans and sliced bananas.

Banana Nut Porridge {grain-free}
Recipe adapted from Againstallgrain.com
½ cup raw cashews
½ cup raw almonds
½ cup raw pecans
1 or 1 ½ ripe bananas, chopped
2 cups canned organic coconut milk
2 teaspoons ground cinnamon
½ tsp. pure vanilla extract
dash of sea salt for soaking water
Directions:
- Place the raw nuts in a large bowl and sprinkle with the sea salt. Fill the bowl with filtered water so the nuts are covered by at least 1 inch of water. Cover and soak overnight in the refrigerator.
- Drain the nuts and rinse 2 or 3 times, until the water runs clear. Add the drained nuts to a food processor or blender. Blend the nuts with the banana, coconut milk, vanilla and cinnamon until smooth.
- Divide it into bowls and microwave for 30 - 40 seconds or put the porridge in a pot on the stove and heat over medium-high heat until warmed.
- Serve with chopped nuts, fruit or even a splash of milk. You can also add a drizzle of honey or maple syrup, if desired. Store any extras in a container in the refrigerator. This will make about four servings. So enough to enjoy another bowl the next morning.

Make this and then share it with a family member or friend. Because healthy porridge this good must be shared!