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Overnight Toasted Nut and Seed Porridge
Recipes
Overnight Toasted Nut and Seed Porridge
6 servings
4 hours, 15 minutes total (Active 10 minutes)

Ingredients

  • ½ cup unsweetened coconut flakes
  • 1 tablespoon sesame seeds
  • 2 cups reduced-sodium nut mix (peanuts, almonds, pistachios, pecans, walnuts, and hazelnuts)
  • ½ cup roasted sunflower kernels
  • ¼ cup chia seeds
  • 1 tablespoon hemp seeds
  • 1 tablespoon flax seeds
  • 2 cups unsweetened non-dairy milk (such as almond, cashew, or oat)
  • ½ teaspoon ground cinnamon
  • ¼ cup + 12 teaspoons honey (or agave nectar), divided
  • 3 cups plain nonfat Greek yogurt, divided
  • 3 cups fresh berry mix (such as raspberries, blueberries, and blackberries), divided

Steps

    1. Preheat oven to 375°F. Chop nut mix coarsely. Spread coconut and sesame seeds on baking sheet. Bake 3–5 minutes until toasted.
    2. Combine all nuts and seeds, milk, cinnamon, and ¼ cup honey in large bowl. Build porridge in airtight containers in this order: ¼ cup nut mixture, ¼ cup yogurt, ¼ cup berries, and 1 teaspoon honey; repeat layers. Cover and chill 4 hours (or overnight). Serve.
    Chef's Tip: For warm porridge, combine nuts, seeds, milk, and cinnamon in medium saucepan on medium. Cook and stir 10 minutes until thickened and hot. Top with yogurt, berries, and honey.
Other Preparation Methods

Amount per ⅙ recipe serving: Calories 630, Total Fat 38g, Sat Fat 7g, Trans Fat 0g, Chol 5mg, Sodium 180mg, Total Carb 55g, Fiber 12g, Sugars 33g, Protein 26g, Calc 35%, Vitamin A 0%, Vitamin C 0%, Iron 30%