Banana Nut Coconut Porridge

I might be the last person on this planet who wasn’t traumatized as a child with oatmeal. Trust me, my mother, like all mothers, valiantly tried. But I still love it. Now, when I say I love it, we’re not talking Quaker Oats oatmeal – that stuff… well, I’m pretty sure you can use it like superglue. We’re talking real, Irish oats (imported from Ireland, of course). There is nothing better – maybe it’s my Irish ancestry coming through. And until a few years ago, they were a staple in my life. Now… not so much, except for a “cheat” day. Or a day when I’m feeling like my system might not reject them.

So fast forward to today. And I got my early morning run in. (yey me!) It was dark. It was foggy. It was damp. It was really really cold. And when I got back, all I wanted was a stick to your ribs with warmth goodness that only oatmeal can give. I’m on the Whole30 challenge so my options were… well, cheat days aren’t allowed right now. Luckily, there’s this fabulousness that I make from time to time. The texture is similar and the flavor is amazing – as in, it tastes like Banana Nut Crunch. Minus the chemical crap storm. No joke. I hope you enjoy it! (Oh. And it’s vegan – for all of my vegan readers.)

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A note: I make my own pecan flour from pecan pieces – I place them in a dedicated coffee grinder that is only used for nuts and blend until I’m happy with the texture. This morning, it was more of a pecan butter. Whoops.

Banana Nut Coconut Porridge

  • 1/3 cup unsweetened, unsulfured shredded coconut
  • ¼ cup pecan flour
  • 1 tsp organic vanilla extract
  • 1 banana, mashed
  • ½-¾ cup unsweeted coconut milk
  • ¼ tsp cinnamon powder
  • dash of grated nutmeg
  1. In a small saucepan, over medium heat, mix all ingredients and let simmer until thick and creamy, stirring often.
  2. Let cool for a minute but serve hot.