This gluten free chocolate porridge with strawberries is the perfect way to start your day! Hearty, grain free, and filling, this is a great breakfast.
Breakfast is the most important meal of the day, or so they say. Yet it can be difficult to get a good breakfast in when you’re trying to rush out the door in the morning.
That’s why it’s nice to have some make-ahead breakfast options in your rotation. Overnight oats, chia seed pudding…these are pretty standard breakfast recipes that can be prepared the day before and are ready to go in the morning.
But sometimes you want a warm breakfast, like in the winter months. This gluten free chocolate porridge can be made the night before and reheated the next morning.
Sure, you can make baked oatmeal – that’s nice and hearty and warm. But if you want a grain free option, oatmeal isn’t going to work for you.
That’s why this gluten free chocolate porridge is so nice – it’s warm, hearty, grain free, and filling. When topped with fresh fruit, it makes a great breakfast that will keep you full until lunchtime.
If you don’t want to do pumpkin seeds, you could grind up some sunflower seeds, or even do hemp hearts. Use any non-dairy milk that works for your dietary needs. If you want to add different berries or a drizzle of sunbutter, you can do that, too.
This gluten free chocolate porridge is:
- grain free, vegan, and allergy friendly
- easy to make ahead of time
- just right for busy mornings
Disclosure: This post contains affiliate links.
Gluten Free Chocolate Porridge with Strawberries.
This gluten free chocolate porridge with strawberries is the perfect way to start the day!
Ingredients
- 3/4 cup unsweetened coconut flakes
- 1/2 cup pumpkin seeds
- 1 cup non-dairy milk
- pinch salt
- 2 1/2 Tablespoons unsweetened cocoa powder
- 1 1/4 Tablespoons maple syrup
- 1 1/2 cups fresh strawberries chopped
- cacao nibs optional
Instructions
Place the pumpkin seeds in a mini food processor, and pulse until finely ground.
Put the coconut flakes, ground pumpkin seeds, and non-dairy milk in a saucepan and cook over medium low heat until warm, about five minutes.
Add the salt, cocoa powder, and maple syrup, and stir well.
Place porridge in bowls and top with berries and cacao nibs if desired.
I know that I feel better when I have a good breakfast. That’s why I wrote Allergy Friendly Breakfast Recipes.
A good breakfast is easier to come by if you plan ahead, which is why many of these breakfast recipes can be made the night before.
We all know that dealing with food allergies or intolerances is a full time job, so I’m all for anything that will make cooking and eating easier, AND give me more time to do the things I love.
Making breakfast ahead of time is something that helps me stay organized, and keeps me from eating unhealthy things for breakfast.
Grab your copy of Allergy Friendly Breakfast Recipes today: https://theprettybee.com/allergy-friendly-breakfast-recipes/
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