Today, we’ll show you how to make peanut porridge, a Jamaican version of oatmeal made with peanuts, coconut milk, and aromatic spices.
The traditional peanut porridge recipe sits in between two popular breakfast recipes from Jamaica: the peanut punch and the cornmeal porridge.
Raw peanuts and oats are finely ground first, then blended with water into a paste before being cooked in milk with cinnamon and nutmeg — condensed milk is sometimes added for sweetness.
This yields a super smooth and creamy porridge that’s slightly runnier than the oatmeal you may be used to. It tastes deliciously nutty, sweet, and aromatic.
Jamaican peanut porridge makes a hearty, filling breakfast, and in our recipe, we’ve made it even healthier with fewer fats and sugars than the original recipe!
Frequently Asked Questions
What’s Jamaican peanut porridge?
Peanut porridge is a popular Jamaican breakfast food traditionally made with peanuts, milk, spices, and sometimes oats.
It’s prepared by blending raw peanuts with water into a smooth paste, which is then cooked with milk into a thick and creamy porridge.
Jamaican porridge uses warm spices like cinnamon, nutmeg and allspice, and condensed milk for sweetness.
Is peanut porridge healthy?
Jamaican peanut porridge is a hearty and filling breakfast that provides many nutrients, such as proteins, fibre, and fats.
It’s great for energy but quite calorie-dense. Ingredients like peanuts, coconut milk, and condensed milk are high in fats and sugars.
To make our peanut porridge recipe healthier, we used fewer peanuts and less coconut milk and added oats for fibres.
Do you use raw or roasted peanuts for Jamaican porridge?
Traditional Jamaican peanut porridge is made with raw peanuts. You can use raw peanuts peeled or skin-on.
Raw peanuts have a soft texture and mild taste. They are also easier to blend into a smooth paste if you don’t have a powerful blender.
On the other hand, roasted peanuts are more flavourful and taste less bitter. But being crunchy, they can make the porridge slightly grainier.
Which milk is best for peanut porridge?
The best milk for peanut porridge is fat-rich milk, as it makes the porridge creamy.
The traditional Jamaican recipe uses cow’s milk, coconut milk, or a combination of both. Condensed milk is also added for sweetness and extra creaminess.
In our healthier peanut porridge, we used full-fat coconut milk but reduced the portion size. We also added oats which turn naturally creamy when cooked.
Can you make peanut porridge with peanut butter?
You can use peanut butter instead of whole raw peanuts to make peanut porridge, especially if don’t have a powerful blender to blitz the nuts.
The porridge will be smoother and have a deeper nutty flavour. We used it in our peanut butter porridge, and it’s just as delicious!
Does Jamaican peanut porridge have oats?
Basic Jamaican peanut porridge doesn’t have oats, but many recipes also include oats for flavour and texture.
Using oats in peanut porridge helps make it naturally thick, creamy, and sweeter, and keeps the fats low, as you need to use fewer peanuts.
If you prefer, you can omit oats and use only peanuts (doubling up the amount), but the porrdige won’t be as creamy.
Alternatively, you can make peanut porridge with:
Ingredients
| Raw Peanuts | 30 g |
| Porridge Oats | 30 g |
| Water | 250 mL |
| Cinnamon | 1/2 tsp |
| Nutmeg (or allspice) | 1 pinch |
| Full-Fat Coconut Milk | 80 mL |
Step 1
Add the peanuts (peeled or skin-on) and porridge oats to a food processor and blitz until very finely ground.
If you don’t have a powerful blender, pre-soak the raw peanuts in a bowl of hot water for 30 minutes to soften them. Then, drain and use.
Step 2
Then, pour in the given amount of water, add the spices and a little pinch of salt (to remove the bitterness), and blend all until smooth.
Step 3
Heat the peanut porridge mix in a pot while stirring.
As soon as the porridge starts to thicken and bubble up, set the heat to low.
Cook it for 3-4 minutes until dense and creamy, stirring it continuously with a spoon so it won’t stick.
Step 4
Now, pour in the canned coconut milk to thin out the porridge and simmer for 1-2 more minutes while stirring (1).
The peanut porridge should be silky, creamy, and slightly runny.
Taste it for sweetness, adding a little honey, sugar, maple syrup, or sugar-free sweetener if you like. For a wholesome option, you can also add a chopped banana, raisins, or dates.
Remove it from the heat and leave it to stand for a minute to thicken (2).
1
2
Step 5
Your healthy Jamaican-style peanut porridge is ready!
For extra goodness, you can top it with roasted peanuts, a sprinkle of cinnamon, and a sliced banana.
Enjoy the peanut oatmeal warm, or let it cool down completely for an even creamier, pudding-like consistency.
Tips
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Try this porridge recipe with roasted peanuts for a richer, deeper, and nuttier flavour.
Roasted peanuts are also less bitter—so you’ll need less sweetener to make the porridge tasty. -
Peanut porridge tastes great even cold. You can batch-cook it, divide it among jars or containers, and store it in the fridge for 3-4 days.
Like this recipe?
Try our other tropical breakfast ideas like this papaya smoothie bowl or papaya Haitian oatmeal.
Discover tasty sweet nibbles from Jamaica like the famous peanut drops or shredded coconut drops!
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