Paleo + Whole30 Almond Pulp Breakfast Porridge Recipe – a healthy grain free “oatmeal”! Just 3 ingredients and 5 minutes. The perfect use for your homemade almond milk almond pulp! Gluten free, dairy free, sugar free, vegan, keto, clean eating, real food.

a spoon of breakfast porridge with berries and nut butter

I have discovered the BEST use for leftover almond pulp! You know, the broken down almonds that are leftover when you make almond milk.

Use it to make a paleo + whole30 breakfast porridge that is so delicious and warm and cozy! Hurray for no food waste!

2 hands holding a bowl with breakfast porridge, berries and nut butter

I love that I have inspired so many of you to make your own homemade almond milk. It is cheaper, tastier and SO much healthier since it has just 2 ingredients and none of the extra “junk”.

One of the questions I get the most is what to do with the leftover almond pulp. I have a recipe for almond pulp crackers, and now this recipe. If you’re sick of eggs for breakfast, this is the whole30 breakfast for you!

steps to making breakfast porridge

It’s so so simple to make. You just combine almond pulp, some flax meal and some of the almond milk you just made. Stir it up, microwave until warm, and enjoy!

It tastes like a pureed oatmeal. Or a cream of wheat. The almond pulp porridge gets thickened thanks to the flax meal, giving it that perfect warm breakfast cereal consistency.

white bowl with breakfast porridge, raspberries and blueberries

You can top it with whatever you like! I love mine topped with fresh berries for some natural sweetness.

It’s especially good topped with some pecan butter or almond butter and shredded coconut. Oh, it’s so good.

white bowl with breakfast porridge, berries and nut butter

You can store the almond pulp in the fridge for 5 days in an airtight container. Or make the porridge straight away using all the almond pulp and store it for 5 days.

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Paleo + Whole30 Almond Pulp Breakfast Porridge

  • Author: Natalie
  • Prep Time: 1 minute
  • Cook Time: 2 minutes
  • Total Time: 3 minutes
  • Yield: 1 1x



1/3 cup almond pulp, leftover from a batch of homemade almond milk

1/2 cup homemade almond milk (or more for a thinner consistency)

1 tablespoon flax meal

Toppings of choice: fresh berries, pecan butteralmond butter, nuts, seeds, shredded coconut, maple syrup, honey, coconut sugar (no sweeteners for whole30!)


In a microwave safe bowl, stir to combine the almond pulp, flax meal and almond milk.

Microwave for 60-90 seconds until warm. Allow to rest for 1-2 minutes, it will thicken slightly more as it cools.

Top with favorite toppings and enjoy!

Will keep refrigerated in an airtight container for 5 days.


If you don’t have almond pulp, you can also make this with almond meal! May need an additional 1 or 2 tablespoons almond milk.

You can also enjoy this cold.

This is perfect for meal prep. I like to store mine in pint mason jars topped with berries and nut butter.

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