Peanut Porridge

Author: Katie

Enjoy a steaming bowl of this homey peanut porridge. It is such a tasty way to make your morning porridge. I hope you love it as much as I do! If you try the recipe, please comment and let me know how it turned out.

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5 from 2 votes

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Cook Time: 2

Soaking Time: 2

Total Time: 2 2

Course: Breakfast

Cuisine: Jamaican-Inspired

Servings: 2

Equipment

1 blender
1 small saucepan

Ingredients

¼ cup (35 g) raw peanuts *with skin
⅓ cup (30 g) oats
½ cup (115 ml) water
½ cup (115 ml) milk of choice *whole, oat, soy...
3 tablespoon maple syrup
1 teaspoon vanilla extract
1 teaspoon (1) cinnamon
pinch of salt
peanut butter (optional)

You can find detailed step-by step-photos above the recipe card.

Instructions

Soak raw peanuts in ½ cup of water for at least 2 hours or overnight.
¼ cup raw peanuts
Drain and add soaked peanuts together with all the other ingredients to a (high-speed) blender. Blend until smooth.
⅓ cup oats, ½ cup water, ½ cup milk of choice, 3 tablespoon maple syrup, 1 teaspoon vanilla extract, 1 teaspoon cinnamon, pinch of salt
Transfer the mix to a small saucepan. Let simmer on low to very low heat for about 1-2 minutes or until thickened while constantly stirring with a whisk or wooden spoon.
Taste and adjust sweetness and texture. For a sweeter porridge, add more maple syrup, for a thinner, less sticky porridge, add a splash of milk.
Add toppings of choice and enjoy immediately (it will continue to thicken).

Video

Notes

Dairy-free/ vegan: Use a plant-based milk of choice.
Gluten-free: Use certified gluten-free oats.
Don't skip soaking the peanuts: Soaking softens them and improves the texture and flavor (much more subtle).
Stir constantly to prevent burning.
Low heat: It needs to cook low and slow. Don’t try to speed up the cooking process by boiling the porridge at a high heat.
Choice of oats: Avoid using instant oats – go for rolled or old-fashioned oats.
Use a high-speed blender: This is key to a fine texture.
Adjust consistency: Add a little more milk if you prefer it thinner.

Nutrition

All nutritional information is based on third-party calculations and should be considered estimates.

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