Nut Porridge with Berries

by Editorial Staff

Summary

Prep Time	10 mins
Total Time	12 hrs 10 mins
Course	Breakfast
Cuisine	European
Servings (Default: 4)

Ingredients

400 ml coconut milk
150 g cashew nuts
150 g nuts, e.. walnuts, almonds, hazelnuts
1 teaspoon, heaped cinnamon powder
2 teaspoons honey or 1 banana
Berries, e.g. raspberries, blackberries, blueberries or dried cranberries

Instructions

Soak the cashew nuts and nuts in plenty of water for 6 to 12 hours. Put in a sieve and rinse thoroughly under running water.
Puree the soaked nuts with coconut milk, cinnamon powder and honey or banana in a blender until an even, gritty pulp is formed.
If the porridge is too runny, cook it in a small saucepan until it has thickened sufficiently. It will also become even firmer in the refrigerator.
Enjoy hot or cold with the fresh berries or dried cranberries as desired.
When closed airtight in the refrigerator, the porridge can be kept for at least 2 - 3 days. However, if it was made with banana, it should be eaten the same day.
Approx. 700 kcal per serving

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.