Gluten-Free Banana Nut Porridge

I’m a morning person, don’t hate me.  A typical day for me is to get out bed and head straight into my workout, even during weekdays I am at the gym at 6am before work.  It’s pretty safe to say that I am always hungry for breakfast when I get back from the gym and need to refuel before I dive into the day.  Most typical breakfast foods are pretty highly processed even so-called ‘healthy’ cereals are laden with refined sugar.  This porridge is pretty much heaven; nutty, banana goodness all rolled into one piping hot bowl and the sweetness is just right, the recipe below makes one BIG serve but easy to scale up depending on how many people you are feeding.  I’ve also provided an option below to include protein powder if you are trying to maximise your protein within the day.

I’ve divided up the recipe into two separate methods- the 4 min Thermomix method and traditional method.  Enjoy!

Gluten-Free Banana Nut Porridge

Ingredients:

10g walnuts
10g almonds
1 banana (peeled)
2 tbsp quinoa flakes OR 1 scoop vanilla protein powder
100 g water (or dairy/almond/coconut milk)
1 tsp chia seeds
2 tbsp shredded coconut
1/2 tsp cinnamon
1/4 tsp allspice
1/4 tsp nutmeg
drizzle of honey
1 tsp bee pollen (optional)

Thermomix method:

Add walnuts and almonds to TM bowl grind 3 seconds on speed 6.

Add banana mix 4 seconds on speed 4.

Add quinoa flakes OR protein powder (adding both will make your porridge too dry), water, chia seeds, shredded coconut, cinnamon, allspice, and nutmeg to the mix cook at 100C for 3minutes speed 1.

Transfer from TM to serving bowl, drizzle with honey, then sprinkle with bee pollen.

Traditional method:

Using a food processor/blender  grind walnuts and almonds until they have a crumbly consistency (not to a meal).  Add banana to the food processor/blender and combine with nuts.  Transfer to a saucepan,  add quinoa OR protein powder, water, chia seeds, shredded coconut, cinnamon, allspice, and nutmeg to the saucepan.  Cook on medium heat stirring continuously until porridge is heated through (about 5min).  Transfer to serving bowl drizzle with honey and spinkle with bee pollen.