Nutty breakfast porridge will warm your soul on a cold morning. It’s rich and delicious. Traditionally porridge is made with oatmeal but I use brown rice here.
Nutty Breakfast Porridge
- 1-2 tbsp peanut butter, unsweetened
- 1/2 cup brown rice*, cooked (almost any grain will work)
- 1/4 cup hemp milk, warmed
- 2 tbsp raw nuts and seeds of your choice, chopped
- 2 tbsp pure maple syrup (more or less if desired)
In a single serving bowl, place a scoop of peanut butter on the bottom of the bowl. Add warm brown rice and hemp milk on top of peanut butter, then add mixed raw nuts. Drizzle maple syrup on top. Eat and enjoy.
*Make a pot of brown rice at the beginning of every week as suggested here. You will find a lot of uses for it throughout the week. It will make this recipe quick and easy.
A little note about peanut butter: For year’s I bought jars of natural peanut butter with the oil sitting on top. Never could I blend the oil and peanut butter together very well. The butter from the top of the jar was always dripping with oil while the last remains were dry and hard.
One day I was standing in front of the peanut butter section at Whole Foods staring at my choices — just hoping I could find a natural peanut butter (i.e. no sugar added) without the oil on top. As I was about to give up, a store clerk asked if I needed help and proceeded to guide me to her favorite peanut butter. She stopped in front of a peanut butter making machine, where you can grind peanuts into peanut butter on the spot.
It’s the best thing since sliced bread, and kind of fun too. Now this is the only peanut butter I buy. Some Whole Foods also offer fresh ground almond and cashew butter. I suspect that many health food stores would also have a machine.
For your viewing pleasure, I googled “grind your own peanut butter” and found this YouTube video of someone making peanut butter at Whole Foods. Yep, you can find anything on the internet.