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Kick start your day with this high protein, gluten free creamy vegan friendly Jamaican porridge made using peanuts coconut milk, ground oats, spices and sweetened with coconut condensed milk. This breakfast bowl is guaranteed to keep you full until lunch time.

I have another heart warming recipe for you guys to help you through those cold winter days. If you love porridge recipes then you will certainly enjoy some peanut porridge – it’s rich, thick and incredibly creamy and packed with flavour too.

***Recipe update alert – I originally made this recipe several years ago but have since tweaked it (not drastically). I am sharing those changing here. The new version of the porridge, is MUCH SMOOTHER and calls for more ground oats instead of 2 tbsp I now use 1/2 cup.

I also rotate between blanched or peanuts with the skin on. It really doesn’t make a difference. The final result will be slightly darker then the picture shown here.**

What is Jamaican peanut porridge?

A breakfast porridge which is made from peanuts, spices, water, coconut milk and sweetened with condensed coconut milk.

Some people like to add oatmeal for thickness and more texture. Jamaican peanut porridge is the big sister to the Peanut Punch that I made several weeks ago.

Let’s talk about the sweeteners!!

I cannot empathise how ecstatic I am since discovering this ground breaking dairy free coconut condensed milk. Condensed milk is one of, if not the key sweeteners for many Caribbean dishes that call for condensed

milk. Since condensed milk is traditionally made with cows milk that was off limits for me.

This super sweet liquid nectar supersedes the flavour of a low GI index sweetener like coconut palm sugar, believe me when I tell you how many times I’ve tried to tweak a Caribbean cuisine with palm sugar and winded up with an epic fail.

After many months of trial and error I’ve managed to make another foolproof Caribbean breakfast delight – vegan and gluten free.

Reasons you should make this porridge

It’s plant based and gluten free

Contains a oats to help optimise energy levels

Contains a moderate amount of fats

Slow releasing meaning it keeps you fuller until lunch time.

It’s great for people who want to familiarize themselves with a traditional Jamaican breakfast.

How to make Jamaican peanut porridge

Blend the peanuts in water on high speed until completely ground.

Pour the liquid into a saucepan along with the coconut milk and allow to boil then reduce to low heat

While stirring, add the ground oats in increments (don’t add it all at once) until all of it is in the saucepan and combined

Once the peanut mixture starts to thicken stir in the vanilla, cinnamon, nutmeg and salt.

When everything has been incorporated, allow to simmer for a further 5-10 minutes, stirring throughout, if the porridge thickens up too much simply add a splash of water

Finally sweeten with sweetener of your choice to taste

Serve accordingly.

I’m allergic to peanuts, do you have an alternative?

Yes, you can use almonds instead or simply refer to this Roasted Almond Porridge instead.

Is it okay to add peanut butter to the recipe?

Yes, you can add a tablespoon or two of peanut butter which will really enhance the taste. Some people add green banana/plantain to their recipe.

If you do so add this to the coconut milk than adding the peanut water to the saucepan. You will also need to adjust liquid levels by adding more…

Notes and tips

Make sure the oats are ground in advance , you can do so by using a grind/coffee grinder. Alternatively, you can purchase them in ground form.

, you can do so by using a grind/coffee grinder. Alternatively, you can purchase them in ground form. When adding the oats to the saucepan, do so in increments, don’t add it all at once or you increase the risk of the porridge becoming lumpy.

don’t add it all at once or you increase the risk of the porridge becoming lumpy. Don’t add the ground oats to the water/peanut mixture in the first steps because they will create a thick paste that will be difficult to smooth out in the saucepan.

in the first steps because they will create a thick paste that will be difficult to smooth out in the saucepan. You will need a high speed blender to breakdown the peanuts in water . If you don’t then simply soak the nuts overnight in the water.

. If you don’t then simply soak the nuts overnight in the water. Be very careful when adding the hot water to your food processor/blender

when adding the hot water to your food processor/blender Add the amount of condensed coconut milk to taste.

If you want a low carb/zero sweetener use monkfruit, xylitol or stevia instead of the condensed milk

instead of the condensed milk If the porridge is too thick, add a splash or water, you may need to do so if you leave it to cool down overnight to eat the next day.

Other porridge recipes to try

**Don’t forget to comment below and star rate if you have tried my recipes. Let’s be friends and engage on Facebook and Instagram I also like to pin on Pinterest, where you can find more amazing recipes.**

Jamaican peanut porridge (Vegan) Kick start the day with this delicious, hearty Jamaican porridge made from raw peanuts. 4.84 from 6 votes Print Pin Prep Time: 2 minutes Cook Time: 20 minutes Total Time: 22 minutes Servings: 2 servings Calories: 384 kcal Author: Charla Ingredients 1 cup of raw peanuts blanched or redskin 1 cup of raw peanuts blanched or redskin

1/2 cup of ground oats gluten free if sensitive to trace 1/2 cup of ground oats gluten free if sensitive to trace

1 tsp of vanilla extract or powder 1 tsp of vanilla extract or powder

1 1/2 cups of coconut milk See above post for recipe 1 1/2 cups of coconut milk See above post for recipe

1 tsp of nutmeg 1 tsp of nutmeg

1 tsp of cinnamon 1 tsp of cinnamon

1 1/2 cup of boiling water 1 1/2 cup of boiling water

pinch of Himalayan pink salt. pinch of Himalayan pink salt.

condensed coconut milk to taste See above post for recipe condensed coconut milk to taste See above post for recipe Instructions Blend the peanuts in water on high speed until completely ground.

Pour the liquid into a saucepan along with the coconut milk and allow to boil then reduce to low heat

While stirring, add the ground oats in increments (don't add it all at once) until all of it is in the saucepan and combined

Once the peanut mixture starts to thicken stir in the vanilla, cinnamon, nutmeg and salt.

When everything has been incorporated, allow to simmer for a further 5-10 minutes, stirring throughout, if the porridge thickens up too much simply add a splash of water

Finally sweeten with sweetener of your choice to taste

Serve accordingly. Notes Make sure the oats are ground in advance , you can do so by using a grind/coffee grinder. Alternatively, you can purchase them in ground form.

, you can do so by using a grind/coffee grinder. Alternatively, you can purchase them in ground form. When adding the oats to the saucepan, do so in increments, don't add it all at once or you increase the risk of the porridge becoming lumpy.

don't add it all at once or you increase the risk of the porridge becoming lumpy. Don't add the ground oats to the water/peanut mixture in the first steps because they will create a thick paste that will be difficult to smooth out in the saucepan.

in the first steps because they will create a thick paste that will be difficult to smooth out in the saucepan. You will need a high speed blender to breakdown the peanuts in water . If you don't then simply soak the nuts overnight in the water.

. If you don't then simply soak the nuts overnight in the water. Be very careful when adding the hot water to your food processor/blender

when adding the hot water to your food processor/blender Add the amount of condensed coconut milk to taste.

If you want a low carb/zero sweetener use monkfruit, xylitol or stevia instead of the condensed milk

instead of the condensed milk If the porridge is too thick, add a splash or water, you may need to do so if you leave it to cool down overnight to eat the next day. Nutrition Calories: 384 kcal | Carbohydrates: 20 g | Protein: 14 g | Fat: 54 g | Saturated Fat: 30 g | Sodium: 105 mg | Potassium: 552 mg | Fiber: 4 g | Sugar: 2 g | Vitamin C: 1 mg | Calcium: 62 mg | Iron: 6 mg Tried this Recipe? Tag me Today! Mention @ThatGirlCooksHealthy or tag #ThatGirlCooksHealthy