Warm almond and pistachio porridge

Warm almond and pistachio porridge with almond flour, pistachios, chia seeds and almond milk – creamy, nutty and quick to make, with maple syrup for a gentle sweetness.

At a glance

• Serves 1
• Prep time: 5 min
• Cooking time: 10 min
• Total time: 15 min
• Calories: 447 kcal per serving
• Protein: 13 g
• Fat: 31 g
• Carbs: 29 g

Ingredients

• 30 g almond flour
• 20 g pistachios
• 150 ml almond milk
• 1 tbsp chia seeds
• 1 tbsp coconut oil
• 1 tbsp maple syrup

Method

You’ll need: saucepan · chopping board · knife · mixing bowl · wooden spoon

1. Put the almond flour and chia seeds into a small saucepan and stir briefly.
2. Pour in the almond milk and heat the mixture over a medium heat, stirring constantly.
3. Stir in the coconut oil and let the porridge simmer gently until creamy and slightly thickened.
4. Roughly chop the pistachios so they add a little bite to the warm porridge later.
5. Take the pan off the heat and spoon the porridge into a bowl.
6. Scatter the pistachios over the top and finish by drizzling the maple syrup over the warm porridge.

Good to know

A breakfast like this feels cosy and unhurried. Warm, creamy and pleasantly nutty – without feeling heavy. Just right for slow mornings.

Swaps

Almond milk → unsweetened coconut milk (more fat, so creamier). Pistachios → walnuts (contain alpha-linolenic acid, a plant omega-3 fatty acid). Maple syrup → date purée (also adds fibre).

Allergens

Contains tree nuts (almonds, pistachios), so it isn't suitable for anyone with a nut allergy. For children, only use finely chopped pistachios; in pregnancy, the ingredients in normal amounts as part of a balanced diet are generally fine.

Dairy-free recipes