Most rely on milk to make porridge, but coconut milk is just as creamy if not more so than standard milk so give it a whirl.
This version though, is one of the healthiest possible, it really is the most nutrient-rich ways to enjoy porridge, offering protein with the coconut, to the slow releasing fibrous oat counterpart, and seriously compliments maple syrup like nothing else.
For the Porridge:
- 200g gluten free oats.
- 1 cup/236ml of water
- 1 can of ideally organic, full-fat coconut milk
- sprinkle of sea salt
- 2 tbsp pure Maple Syrup
- sprinkle of cinnamon
- strawberry or anything you fancy, banana, nuts, coconut, honey, mango, prunes, dates…
Add the oats, water and coconut milk, sprinkle of salt, to a pan and cook on a low heat until the liquid absorbs (10 minutes).
Remove from the heat, drizzle with maple syrup, sprinkle with cinnamon and add a strawberry.
It will keep you full until lunchtime, I promise.