Paleo Breakfast Porridge in the Instant Pot by Jennifer Robins

Can't have your morning oatmeal because of dietary restrictions? Try this Paleo, grain-free, and gluten-free breakfast porridge – made in your Instant Pot! *This is reprinted with the permission of the author, Jennifer Robins from her book, Paleo Cooking With Your Instant Pot.

Prep Time5

Cook Time5

Total Time10

Servings: servings

Calories: 580kcal

Ingredients

1/2 cup Cashews raw, unsalted
1/4 cup Pepitas shelled
1/2 cup Pecan Halves
1/2 cup Unsweetened Dried Coconut Shreds
1 cup Water
2 tsp Coconut Oil melted
1 tbs Maple Syrup or Honey
Optional Garnishes: Fresh fruit coconut sugar, or ghee

Instructions

Combine all of the ingredients except for the water, coconut oil, and maple syrup in a blender or food processor, and blend for around 30 seconds or until the mixture becomes a meal (like almond meal).
Transfer the contents to the stainless steel bowl of your Instant Pot and stir in the water, oil, and maple syrup.
Secure the lid, close off the pressure valve and press the Porridge button. Now press the “-” button until the display reads 3 minutes. Allow the porridge to cook.
Release the pressure valve and remove the lid once safe to do so. Stir the porridge once more and serve topped with fresh fruit, a bit of coconut sugar or ghee, if desired.

Notes

You can also cook this in the slow cooker – follow the preparation steps and then place the ingredients in the slow cooker. Cook on high for 1 hour and serve warm.

Also, make this in a large batch and simply reheat as needed throughout the week.

Nutrition