Raspberry Coconut Porridge | Breakfast
This fruity porridge is dairy-free as it uses coconut yoghurt. Although healthy, the yoghurt is quite high in fat, so one pot is enough for four portions.
• 100g rolled porridge oats (not instant) • 25g creamed coconut, chopped • 200g frozen raspberries • 125g pot coconut yoghurt • a few mint leaves, to serve (optional)
1 Tip the oats and creamed coconut into a large bowl, pour on 800ml cold water, cover and leave to soak overnight. 2 The next day, tip the contents of the bowl into a saucepan and cook over a medium heat, stirring frequently, for 5–10 mins until the oats are cooked. Add the raspberries to the pan with the yoghurt and allow to thaw and melt into the oats off the heat. Spoon the porridge into bowls. Top each portion with mint leaves, if you like.
Nutrition per serving Kcals 224 • fat 12g • saturates 9g • carbs 21g • sugars 3g • fibre 4g • protein 5g • salt 0g