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I shouldn’t complain about chilly mornings here in Los Angeles.
I know it could be WAY worse.
But I’m still cold! And juicing doesn’t help matters…
I don’t know about you all, but when I’m cold, a warm bowl of breakfast cereal— like my childhood favorite, Cream of Wheat— sounds so comforting.
Even if I’m not having it for breakfast.
And even if there’s not really a drop of wheat in that bowl. (It’s actually Paleo-friendly!)
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Grain-Free Breakfast Porridge
serves 1
Ingredients:
1 cup raw jicama rice, strained (I used leftover sushi rice!)
1/2 cup almond milk
dash of cinnamon
pinch of salt
liquid stevia, to taste
Directions:
For a more authentic porridge, toss the jicama rice and almond milk in a blender– and “pulse” it a couple times to thicken-up the texture, like that of a cooked breakfast cereal. You can skip this step to make the process faster, though!
In a small saucepot, add all the ingredients and heat over medium-high, until the porridge starts to bubble.
Cook until most of the moisture has been absorbed, and adjust the spices and sweetness, to taste. I like mine with LOTS of cinnamon! The jicama is naturally sweet, too, so you don’t need to go overboard with the stevia. Unless of course, you want to.
Serve piping hot, with extra cinnamon on top.
Ingredients
- 1 cup raw jicama rice , strained (I used leftover sushi rice!)
- 1/2 cup almond milk
- dash of cinnamon
- pinch of salt
- liquid stevia , to taste
Instructions
- For a more authentic porridge, toss the jicama rice and almond milk in a blender-- and "pulse" it a couple times to thicken-up the texture, like that of a cooked breakfast cereal. You can skip this step to make the process faster, though.
- In a small saucepot, add all the ingredients and heat over medium-high, until the porridge starts to bubble.
- Cook until most of the moisture has been absorbed, and adjust the spices and sweetness, to taste. The jicama is naturally sweet, so you don't need to go overboard with the stevia. Unless of course, you want to.
- Serve piping hot, with extra cinnamon on top.
Nutrition
Per Serving: Calories: 79, Fat: 2g, Carbohydrates: 13g, Fiber: 5g, Protein: 1g
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Since this “cereal” is neutral, you can enjoy it on its own, or with any meal–> it would make a delicious dessert or side dish! The topping possibilities are endless, too. Raisins, walnuts, sliced bananas… they’d all be tasty additions!
You could even try a savory variation using cauliflower rice.
Cheesy grits, anyone?
Sounds like the perfect Southern comfort food to me. 😀
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Reader Feedback: What do you crave when it’s cold outside? Did you eat warm breakfast cereals often?
I just bought a juicer-an Omega 8003, and I LOVE it. I have also made your carrot/pumpkin pancakes with my carrot mulch when I juice carrots, so thought that I would do the same thing with jicama, and used the pulp for the cereal, and used the juice in some juice recipes/smoothies. Was so easy, and did not have to strain the jicima-and I didn’t waste anything! Next is trying to make the cauliflower pizza crust with the help of my juicer…straining the cauliflower was the thing that has kept me from making it again-it was a pain:(
Thanks for all of your amazing recipes! I have been doing the key lime pie smoothie several days per week, LOVE it! And have been adding zucchini to make it creamier.
Robina
I’m so glad to hear that! I tried juicing jicama through my Breville, and the pulp was WAY too moist– perfect for this hot cereal, but I was hoping to use it for sushi rice. Next time, I’ll use my Omega juicer for it! I’d love to hear how it works for the cauliflower rice, too!
Robin, Fantastic idea using the juicer for the cauliflower pizza crusts! You get to keep ALL the nourishing stuff that way! I will definitely be trying that SOON! 🙂
Question: Why is it important to wring out the juice in the jicama before cooking if you’re just going to add nut milk afterward anyway?
Hi Hope! You can definitely make this porridge without straining the jicama rice– I made a point of noting that mine was strained, so that readers could get consistent results when adding almond milk. Usually, I’m using leftover rice from making raw sushi, so it’s already strained, but if you’re making the rice specifically for this recipe, then you don’t have to worry about it! Just use less almond milk, to compensate.
Hope you enjoy it!
Good to know, thanks!!
Yum! Sounds interesting 🙂 can’t wait to try it. All of your recipes are amazing!
I made a version of this for breakfast and it was absolutely amazing! I have been missing my morning oats since going grain free. This is soooo much better!
I just started detoxing and live in MINNESOTA. Talk about missing my steel-coat oats in the mornings. I will be making this to get me through a cold Monday morning tomorrow. THANKS!
I love this! I have never tried jicama before, but I am very excited to try it in this recipe. Who doesn’t love getting a good serving of veggies in at breakfast (especially when it is just too cold to drink a green smoothie)!?!?