Tropical Porridge
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
Ingredients
For the recipe
<item-todo-done>1 tsp vanilla extract<item-todo-done><item-todo-done>1 tbsp mixed seeds<item-todo-done><item-todo-done>1 tbsp cashew or almond butter<item-todo-done><item-todo-done>50g oats<item-todo-done><item-todo-done>25g dried coconut<item-todo-done><item-todo-done>200ml plant-based milk<item-todo-done><item-todo-done>75g pineapple<item-todo-done><item-todo-done>1 kiwi<item-todo-done>
Before you start
Medium saucepan l Chopping Board l Knife
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
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