Servings: 4 servings


1/2 cup whole raw almonds
1/2 cup whole raw cashews
1/3 cup raw pecans
1/3 cup unsweetened coconut flakes
1 medium ripe banana
1 14 oz. can (1 3/4 cups) pure coconut milk
3/4 cup pumpkin puree
2 tsp pure vanilla extract
1 1/2 tsp pumpkin pie spice
1/2 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 very fine nut meal, but not a paste. I find pulsing makes it easier to keep an eye on the consistency.)

In a saucepan over medium heat, add the coconut milk, pumpkin puree, vanilla, pumpkin pie spice, 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 pumpkin nut 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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