Tropical Porridge
- Super simple
- 0:15 m
- 8 ingredients
Porridge. Classically the sustenance of choice for bears and little girls with a penchant for breaking and entering, it's usually comforting but often a little on the dull side. Our creamy, tropical plant-based overnight oats are filling, fruity and, if we do say so ourselves, as hearty as they come. We top ours with pineapple and kiwi slices and add a little almond butter and mixed seeds if we're hankering for some healthy fats. Such a delicious and healthy dairy free breakfast idea.
Serves: 2
Ingredients
For the recipe
- 1 tsp vanilla extract
- 1 tbsp mixed seeds
- 1 tbsp cashew or almond butter
- 50g oats
- 25g dried coconut
- 200ml plant-based milk
- 75g pineapple
- 1 kiwi
Before you start
Medium saucepan l Chopping Board l Knife
Step 1
Prepare the oats
- Put the oats and coconut in a medium saucepan along with the milk and salt
- Bring slowly to the boil over a medium heat, stirring frequently with a wooden spoon
- Turn down the heat even further and simmer, stirring regularly for about 5 minutes until you have a smooth, creamy consistency- loosen with more plant-based milk if you need to.
- Cover and allow to sit for 5 minute. Stir through the vanilla extract
Ingredients
- 1 tsp vanilla extract
- 1 tbsp mixed seeds
- 1 tbsp cashew or almond butter
- 50g oats
- 25g dried coconut
- 200ml plant-based milk
Step 2
Meanwhile, peel and slice the pineapple and kiwi fruit
- Then spoon the cooked porridge into a bowl
- Add the sliced fruit and additional toppings in a decorative fashion and serve immediately
Ingredients
- 75g pineapple
- 1 kiwi