Breakfast has been one of the hardest meals to adapt to my new grain free and dairy free diet restrictions. There are a lot of recipes out there for oat-less oatmeals, and I have tried quite a few, but hot cereal made with a base of nuts and coconut milk is my favorite! The base can be adapted to make endless variations, but this is one that my family really enjoys. Don't let this intimidate you. With a small amount of preparation the night before, this comes together in a matter of minutes, for even a busy weekday morning.
BASE INGREDIENTS
1 cup of raw pecans
1 cup of raw cashews
4 cups of water
1 ripe banana
1 can of full fat coconut milk
1 teaspoon of cinnamon
1 teaspoon of vanilla
TOPPINGS
Sliced banana
2 tablespoons of unsweetened shredded coconut
1 teaspoon of mixed seeds (chia, flax, sesame, hemp)
2 tablespoons of pecans
1 tablespoon of maple syrup
The night before, soak the 2 cups of nuts in the 4 cups of water, the next morning, drain and rinse the nuts and put the drained nuts into a blender
METHOD
1. Soak the nuts in water overnight
2. Drain and rinse the nuts in the morning and place in a blender with the banana, coconut milk, cinnamon and vanilla
3. Blend until smooth. You may have to scrape down the sides a few times during this process.
4. Heat on the stovetop on low until warm, or microwave each serving for about 1 minute.
5. To make the glazed pecans, toast the pecans in a dry skillet on medium heat until you can start to smell them. Add the maple syrup and toss to coat, then cook for about one 30 seconds. Sprinkle with a pinch of salt.
6. This makes 4 large servings, or 6 smaller servings, and leftovers will keep in the fridge for a couple of days.