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Morning Burst Porridge (raw, vegan, gluten-free)

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Morning-Burst-Porridge3I really love it when my mom comes to visit.  One of the many reasons is that I get to make all sorts of new breakfast recipes for her!  I even had her name this recipe.

I just love porridge recipes because they make my tummy feel all warm and cozy.  A porridge is a dish made by boiling ground, crushed, or chopped grain in water and/or milk, often with flavorings.  Amazingly, we can skip the whole cooking process.  Simply mix together and let it sit over night.

Wake up in the morning, wipe the sleep from your eyes and find your way to the kitchen.  There it is…. breakfast.  It’s been ready and waiting for you to get your sleepy head out of bed.

This porridge can be enjoyed at room temp, chilled in the fridge or even warmed in the dehydrator if you have some extra time.  If you don’t own a dehydrator, warm it up in a sauce pan, to finger-touch warmth.  I love it cold and warm. It’s just wonderful to have so many options.

This recipe makes quite a hearty and filling serving.  If you can’t eat it all, that’s ok, just place the leftovers in the fridge and enjoy it as a snack later in the day. Or better yet, grab two spoons and share it with your loved one.

One last thought… you could take this porridge to a whole new textural level by throwing in the blender.  Blend until creamy smooth. If you want a creamier or thinner consistency, add a little water, milk, or juice prior to blending.

Don’t forget to subscribe to get regular email updates, from my kitchen to yours.  Blessings, amie sue


yields 1-2 servings

  • 1 cup raw almond nut milk
  • 1 ripe banana, mashed
  • 1/3 cup gluten-free, rolled oats
  • 2 Tbsp chia seeds
  • 2 Tbsp walnuts, chopped
  • 2 Tbsp liquid sweetener
  • 1 Tbsp carob or cacao powder
  • 1/4 tsp vanilla extract
  • dash of sea salt
  • Topping ideas; Dried cranberries, buckwheat, banana slices, shredded coconut


  1. This is going to be really easy.  Add all ingredient into a small mixing bowl and mix well.
    • If you have nut allergies, just feel free to omit the walnuts.
    • Please make sure that your banana is nice and ripe, it will lend more sweetness and it will be easier on your digestive system.
    • I used raw carob powder because I am finding myself to be a bit sensitive to cacao.  If you use cacao instead be prepared to add in some sweetener such as agave or honey.  Raw cacao is very bitter.
  2. Place in the fridge for at least 1 hour or even overnight.
  3. Garnish and enjoy!

Morning-Burst-Porridge2The Institute of Culinary Ingredients™

  • To learn more about maple syrup by clicking (here).
  • Click (here) for my thoughts on raw agave nectar.
  • To learn more about Yacon syrup by clicking (here).
  • What is raw cacao powder?
  • What is Himalayan pink salt and does it really matter?  Click (here) to read more about it.


One of the greatest joys when creating raw food recipes is experimenting with different ingredients… a practice that I highly encourage.  Daily I get questions regarding substitutions.  Of course we all might have different dietary needs and tastes which could necessitate altering a recipe.    I love to share with you what I create for myself, my husband, friends and family.  I spend a lot of time selecting the right ingredients with a particular goal in mind, looking to build a certain flavor and texture.

So as you experiment with substitutions, remember they are what they sound like, they are substitutes for the preferred item.  Generally they are not going to behave, taste, or have the same texture as the suggested ingredient.   Some may work, and others may not and I can’t promise what the results will be unless I’ve tried them myself.   So have fun, don’t be afraid,  and remember, substituting is how I discovered many of my unique dishes.

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6 thoughts on “Morning Burst Porridge (raw, vegan, gluten-free)

  1. Kim says:

    This looks yummy! I will try it soon. I’ve really been enjoying making porridge in the cold weather. It’s so comforting. Your recipes have been great inspiration. This morning I mixed oats and chia and soaked them in warm water for a few minutes. Then I warmed the porridge in the dehydrator for an hour or so. I mixed in honey, agave, cinnamon, nutmeg and almonds. It was so tasty!

    Here’s another version I tried recently:
    buckwheat, chia, ground flax, and hemp seeds with coconut milk, cinnamon and fresh nutmeg. Topped with bananas, pecans, coconut nectar, and some more cinnamon and nutmeg.


    I am really enjoying your blog. I love your creativity, beautiful pictures and the fact that you post so frequently. I always get excited to see your new posts. :)

  2. kalkunia says:

    Hi:)) do i have to soak oats?? This is a little complicated for me.

    • amie-sue says:

      Good morning Kalkunia,

      You don’t have too but I recommend it. Soaking the oats will not only soften them but it will help to release the phytic acid which makes oats more difficult to digest. You have to make that decision for yourself. :) Have a great day, amie sue

  3. nathalie says:

    I see it in every recipe from you but i heard that if you combine fruit with nuts together that’s not good for your digestive system and it ferments in your gut?

    • amie-sue says:

      Hello Nathalie,

      There are food combining rules out there but my belief is to see what works for your digestive system. For me I would find that blending the fruits with other foods, was much easier on my digestive system because it was well mixed and that helps to carry it through the body together. Some people struggle with fruits alone, or nuts alone, or together… again my point here being is to test and see how your body does. For me, I can’t eat a meal and then fruit for dessert because the food from my meal takes longer to digest and the fruit would be held up by it, causing it to ferment which leads to gas and bloating. Have a great day, amie sue

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