Tropical Porridge
This is our go-to breakfast when we want something that feels like a little holiday in a bowl. Creamy coconut oats topped with tropical fruit; it's warming, comforting and somehow feels dead indulgent even though it's genuinely good for you. The vanilla running through the porridge gives it this almost dessert-like quality, and the fruit on top adds that fresh, zingy contrast that just wakes you up. We honestly make this on rotation, especially in the grey winter months when we need a bit of sunshine. Give it a go. We promise it'll become a regular in your breakfast lineup.
Before You Start
- Medium saucepan
- Bowl
Ingredients
- 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
Method
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
Tips & Variations
- Make it richer: We find this works really well with full-fat coconut milk instead of a lighter plant milk if you want something really indulgent and creamy. It's worth it on a weekend.
- Switch up the fruit: Mango and passion fruit are our favourites on top, but pineapple, kiwi or even sliced banana all work brilliantly. Use whatever tropical fruit you've got going.
- Add some crunch: A handful of toasted coconut flakes or some granola scattered on top just before serving adds a lovely texture contrast that takes it to the next level.
Why This Works
The trick here is cooking the oats with coconut milk and a pinch of salt right from the start, so every bit of the porridge is infused with that creamy, tropical flavour rather than just having it sitting on top. Letting it sit covered for five minutes after cooking is the move; it finishes off the texture and makes it properly smooth and luscious. Trust us on this one, that resting time makes a real difference.