Recipe: Almond Butter Porridge


Nut butters are all the rage these days. A spoonful on a steaming, creamy bowl of porridge topped with maple syrup and blueberries is the best way to start an action packed day. This recipe uses almonds as a base but you can apply it to any nut you like!


For The Almond Butter

  • 350 g almonds, skin on
  • 1 tbsp coconut oil
  • 1 tbsp maple syrup

For The Porridge

  • 750 ml water
  • 150 g porridge oats
  • 1 pinch salt

For The Toppings

  • 100 g fresh blueberries
  • 2 tbsp cocoa nibs
  • 1 tbsp maple syrup
Roast the Almonds

Step 1

Roast The Almonds

Preheat the oven to 190ºC. Tip the nuts onto a baking tray and roast for 10 minutes, then leave to cool at room temperature.

Make the Almond Butter

Step 2

Make The Almond Butter

Once cool, Set aside 50g of the nuts and tip the rest into a food processor and blitz for 10 minutes with blade attachment before adding the oil and maple syrup. Continue to blitz for another minute to get a smooth, spreadable paste. *At first you’ll get a ground mixture, then powder, then it’s become a paste… it takes a while!

Make the Porridge

Step 3

Make The Porridge

Pour the water into a saucepan and bring it to a boil. Add the oats and salt. Turn down the heat and let the oats simmer, stirring constantly, for 10 minutes, until most of the liquid has been absorbed.


Step 4


Roughly chop the reserved roasted nuts. Divide the porridge between two bowls and scatter over the blueberries. Add a generous scoop of nut butter and top with cocoa nibs and the chopped nuts. Drizzle over the maple syrup and serve.

Store the Nut Butter

Step 5

Store The Nut Butter

Keep the remaining nut butter in the fridge for up to 3 weeks. Serves 2

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