Yummy Peanut and Oats Porridge Recipe

There are mornings when I wake up craving something warm and filling, and this peanut and oats porridge always hits the spot. I grew up eating at my grandma’s house and continued making it for my kids.

The peanuts add a nutty flavor, the oats are creamy, and the sweetness comes from the condensed milk.

This recipe is my go-to breakfast, especially when I want something easy on my stomach and that keeps me full longer.

You would not believe how simple it is to make. I like mine with more cinnamon than the recipe calls for, but that’s just me. So if you are looking for a quick and yummy breakfast idea, here is my ultimate peanut and oats porridge recipe.

Ingredients

• 1 cup raw peanuts (no salt, no sugar)
• ½ cup oats
• 1 cup whole milk
• 2 sticks of cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon salt
• 1 teaspoon vanilla extract
• ½ can condensed milk (or more to taste)
• 2 tablespoons brown sugar (adjust to preference)
• ¼ cup coconut milk (optional, but adds creaminess)
• 4–5 cups boiling water

Instructions

Start with a pot of boiling water on the stove. Add the cinnamon sticks and a pinch of salt. Let this boil for about 5 to 6 minutes.

While the cinnamon water is boiling, blend your raw peanuts, oats, and milk until smooth and creamy. Make sure there are no lumps.

Slowly pour the blended mixture into the boiling water while whisking constantly. The whisk keeps it from sticking to the bottom of the pot or forming lumps.

Let it cook for about 10 minutes on medium heat, stirring occasionally so it doesn’t burn or stick. The mixture will start to thicken as it cooks.

Once it thickens, add your nutmeg, vanilla, coconut milk (if using), condensed milk, and sugar. Stir well to combine everything. Taste and adjust the sweetness to your liking.

Remove the cinnamon sticks and lower the heat. Cover and let it simmer for another 5 to 7 minutes until it’s thick, creamy, and smooth. Give it one final whisk before turning off the stove.

Pour into bowls and enjoy right away. It’s best served warm with a sprinkle of nutmeg or a few crushed peanuts on top.

My Tips For A Yummy Peanut and Oats Porridge

Whenever I make this porridge, I always use raw peanuts instead of roasted or salted ones. It just tastes better. Do not forget to whisk constantly to prevent any lumps. You can also use evaporated milk instead of whole milk for a lighter texture.

Add more cinnamon or nutmeg if you like a stronger spice flavor. You can blend a banana with the mixture for a creamier texture and natural sweetness.

Storage and Leftovers

Store leftover porridge in an airtight container once cooled. It will keep in the refrigerator for up to 2 days. When reheating, add a little milk or water to loosen it, since it thickens as it sits. Warm gently on low heat while stirring.

Every time I make this peanut and oats porridge, I eat less throughout the day. Now my kids love it just as much as I did. It’s creamy, filling, and packed with that nutty flavor that makes every spoonful worth it.

Whether you’re making it before work, school, or just because you want something good, this recipe never fails. Serve it warm, pour it into your favorite bowl, and take a few quiet minutes to enjoy it.

FAQ

Can I use roasted peanuts instead of raw?
Yes, you can. Just make sure they’re unsalted and unflavored. Roasted peanuts will give a deeper flavor, but the porridge will be slightly darker in color.

Can I make this dairy-free?
Absolutely. Swap the milk and condensed milk for coconut milk or almond milk, and use brown sugar or honey to sweeten instead.

Why did my porridge get too thick?
That usually happens if it cooks too long or cools down. Add a little warm milk or water while stirring to bring it back to the right texture.

Can I blend everything overnight?
Yes, blending ahead of time makes it even easier. Just store the mixture in the fridge and cook it in the morning. Give it a quick whisk before adding it to the pot.

More Porridge Recipe

• Caribbean Green Fig Porridge Recipe
• Easy Jamaican Cornmeal Porridge

Yummy Peanut and Oats Porridge Recipe

Recipe by Ren PetersCourse: BreakfastCuisine: Caribbean, JamaicanDifficulty: Easy

Servings

3-4

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

340

kcal

This Jamaican peanut and oats porridge is creamy, nutty, and perfectly spiced with cinnamon and nutmeg. It’s a wholesome breakfast made with raw peanuts, oats, and milk — sweetened just right with condensed milk and sugar for that classic island flavor.

Ingredients

• 1 cup raw peanuts (no salt, no sugar)

• ½ cup oats

• 1 cup whole milk

• 2 sticks of cinnamon

• ½ teaspoon ground nutmeg

• ¼ teaspoon salt

• 1 teaspoon vanilla extract

• ½ can condensed milk (or more to taste)

• 2 tablespoons brown sugar (adjust to preference)

• ¼ cup coconut milk (optional, but adds creaminess)

• 4–5 cups boiling water

Directions

• Start with a pot of boiling water on the stove. Add the cinnamon sticks and a pinch of salt. Let this boil for about 5 to 6 minutes.
• While the cinnamon water is boiling, blend your raw peanuts, oats, and milk until smooth and creamy. Make sure there are no lumps.
• Slowly pour the blended mixture into the boiling water while whisking constantly. The whisk keeps it from sticking to the bottom of the pot or forming lumps.
• Let it cook for about 10 minutes on medium heat, stirring occasionally so it doesn’t burn or stick. The mixture will start to thicken as it cooks.
• Once it thickens, add your nutmeg, vanilla, coconut milk (if using), condensed milk, and sugar. Stir well to combine everything. Taste and adjust the sweetness to your liking.
• Remove the cinnamon sticks and lower the heat. Cover and let it simmer for another 5 to 7 minutes until it’s thick, creamy, and smooth. Give it one final whisk before turning off the stove.
• Pour into bowls and enjoy right away. It’s best served warm with a sprinkle of nutmeg or a few crushed peanuts on top.