It’s been a while since I’ve posted a breakfast recipe. And that’s a pity, because it’s one of my favorite meals! Since breakfast has a unique ability to set the tone for the entire day, I like to try to eat something yummy, nourishing, and easy to make/clean up! (Weekends, I get a bit more ambitious. Check out my Savory Waffles, Baked Eggs with Lambsquarters and Harissa, and Maple-Teff Muffins for some favorite weekend breakfast recipes.)
In any case, this 3-ingredient creamy coconut porridge hits all the criteria above. The three ingredients are gluten-free rolled oats, coconut milk, and water. Can you beat that for simplicity? And yet, the finished product is really all you could ask for in a porridge. It’s creamy and nourishing without being heavy. The oats have plenty of fuel and fiber to keep you going until lunch. And no extra sweetener is really necessary here: the natural sweetness of the coconut milk does the job, especially when you top it with the salted maple pecans (recipe included below!) and some fresh fruit.
Let’s get our porridge on!
A couple notes about the recipe:
-I’ve included my version of salted-maple pecans below. Now, you’ll notice that most recipes for candied nuts require you to boil the sugar mixture on the stovetop to caramelize it before adding the pecans. I’ve found that this step is not necessary if you use maple syrup – simply mix the syrup and coconut oil together, coat the pecans in it, and toast on a sheet tray. I also use a lot more oil in my recipe than some, which makes the nuts take a very long time to harden. If you cut the coconut oil in half, you’ll notice that they’ll harden pretty quickly but will have more of a candied feel; I much prefer using equal parts syrup and oil. After about 24 hours, they’ll harden beautifully and the salted-maple goodness will taste like part of the oh-so-buttery pecan itself and not like a sticky, sugary coating.
-This recipe is tagged under nut-free because there are no nuts in the 3-ingredient porridge. If you choose to make the pecans, then it’s obviously not nut-free anymore!
-My husband detests porridge in any form so this recipe serves 1. He sure went to town on those pecans, though!
3-Ingredient Creamy Coconut Porridge
- 1/3 cup gluten-free oats
- 1/2 cup full-fat coconut milk (canned, not boxed)
- 2/3 cup water
- 1 cup raw pecans
- 2 tablespoons refined coconut oil
- 2 tablespoons maple syrup
- 1/4 teaspoon celtic sea salt
Preheat the oven to 300°F and line a sheet tray with parchment paper. (You can also do these in the toaster oven, of course!) Use a fork to vigorously whisk coconut oil, maple syrup, and salt together in the bottom of a small bowl. Stir in pecans and coat well. Spread pecans in a single layer on the prepared sheet tray and toast for 10-14 minutes. Remove from oven. The coconut oil will have separated from the syrup a little and rolled off the pecans. Let cool for a few minutes – until you can stir again to recoat. Then spread out and let the pecans sit until hardened. (This could take 24 hours, especially if your abode is very hot/humid.) Store in a ziplock bag at room temperature.