Coconut Porridge With Blueberries And Raspberries

This coconut porridge recipe is gluten and dairy free and is a great base for other flavour combinations. It’s fresh tasting but hearty and will set you up for the day perfectly. This one includes my milled seed mix: I grind a mix of chia, pumpkin, sunflower and flax seeds in a blender and store in a jar in the fridge until needed.  You can also make Bounty Bar porridge by leaving out the berries and almonds and stirring through a teaspoon of raw cacao or cocoa powder and, if you have them, a sprinkle of cacao nibs for crunch.

Coconut Porridge With Blueberries And Raspberries

That Shrinking Feeling

This coconut porridge is fresh tasting but hearty and will set you up for the day perfectly

4.50 from 2 votes

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Prep Time 2 minutes mins

Cook Time 2 minutes mins

Course Breakfast

Cuisine British

Servings 1

Calories 153 kcal

Ingredients

  

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• 30 g Porridge Oats
• 5 g Desiccated Coconut
• 100 ml Dairy Free Milk
• 1 tsp Seeds milled
• 1 handful Berries
• 1 tsp Almond flaked

Instructions

 

• In a heatproof bowl, microwave the oats and desiccated coconut with two-thirds of the milk for 90 seconds on high.
• Stir through the milled seeds and loosen with the remaining milk.
• Top with berries and crumble over the flaked almonds.

Nutrition

Calories: 153kcalCarbohydrates: 10gProtein: 6gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 53mgPotassium: 219mgFiber: 3gSugar: 3gVitamin A: 394IUCalcium: 155mgIron: 1mg

Keyword Porridge

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