Gluten-Free Porridge

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www.theconsciousplantkitchen.com

This Gluten-Free Porridge is a rice flake porridge with an ultra-creamy texture and packed with fiber and protein to keep you full and energized in the morning.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/gluten-free-porridge/ or scan the QR code here ➡️

Prep Time3

Cook Time5

Total Time8

Servings: Serving

Calories: 414.2kcal

Author: Carine Claudepierre

Ingredients

½ cup Rice Flakes
1 tablespoon Chia Seeds (note 2)
1 tablespoon Maple Syrup (note 3)
¾ cup Almond Milk (note 4)
2 teaspoons Peanut Butter (note 5)

Optional

1 scoop Vanilla Pea Protein Powder Note: if you use protein powder, increase the milk to 1-1 1/4 cup

US Customary - Metric

Instructions

Stove Instructions

In a saucepan, add all the ingredients. Whisk to combine and dissolve all the protein powder into the milk.
Bring over medium-high heat, stir with a rubber spatula, and cook for 5 minutes or until thick and creamy.

Microwave Instructions

In a microwave-safe bowl, add rice flakes, chia seeds, and protein powder if used, Stir with a fork until evenly combined.
Add milk, maple syrup, and peanut butter and stir to combine.
Microwave for 1 minute at 1000W, stir, and return for 30 seconds, stir, and set aside until it has thickened. If it's still too runny, microwave for an extra 30 seconds. If too thick, stir in a bit more milk.
Serve with a drizzle maple syrup, fresh or frozen berries.

Notes

Note 1: Chia seeds add fiber and firm up the porridge. You can swap it for a flaxseed meal or leave it out, but if you remove the seeds, the porridge is less firm and the texture is more runny.

Note 2: Any liquid sweetener works including agave syrup or coconut nectar.

Note 3: Any milk works like soy milk, coconut milk, or regular milk if you like using dairy in your kitchen.

Note 4: Almond butter works as well or sunflower seed butter for a nut-free option.

Storage: Don't meal prep the cooked porridge or it firms up like a cake. Instead, you can soak all the ingredients overnight in the fridge in an airtight container and eat it cold the next day without cooking. It will be like overnight oats but made of rice. Or cook the next day following the instructions above.

Nutrition