Servings: 4 servings


1/2 cup whole raw almonds
1/2 cup whole raw cashews
1/4 cup raw walnuts
1/3 cup unsweetened coconut flakes
1 large ripe banana
1 tbsp ghee
1 medium apple, chopped into bite-sized pieces
1/8 tsp ground nutmeg
1 14 oz. can (1 3/4 cups) pure coconut milk
2 tsp pure vanilla extract
2 tsp ground cinnamon
1/2 cup raisins


In a medium bowl, add the nuts and coconut flakes. Add enough filtered water to the bowl to completely cover the nuts and coconut. Add a pinch of salt and cover the bowl with a kitchen towel or plate. Allow the nuts to soak at least 7-8 hours or overnight.

Once soaking time is completed, drain the nuts and coconut flakes in a colander; making sure to rinse them well until water runs clear.

Add the nuts and coconut flakes to the bowl of a food processor. Then, add the banana (break the banana in pieces and add to the top of the nuts).

Pulse the nuts and banana mixture until it forms a fine nut meal, making sure to stop and scrape down the bowl as needed for an even texture. Then, remove bowl from food processor and set aside. (Please note: You can alternate between pulsing and blending, if desired. The goal is to create a fine nut meal, but not a paste. I find pulsing makes it easier to keep an eye on the consistency.)

Add ghee (or coconut oil) to a saucepan over medium heat. Add the chopped apple and nutmeg to the pan and sauté the apples until they begin to soften.

Next, add the coconut milk, vanilla, cinnamon and raisins. Then add the banana-nut meal mixture. Stir well to thoroughly combine.

Bring the porridge to a gentle simmer and cook for about 5-6 minutes until it’s thick and creamy.

Ladle the cinnamon apple porridge into bowls and add a splash of your favorite milk. Truly the perfect breakfast to warm your family’s hearts and tummies on cold fall and wintertime mornings.



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