Coconut milk makes the absolute best porridge; it makes it so creamy, rich and fluffy! Since I discovered coconut porridge I haven’t looked back, and when its paired with raspberries its a winning combination! Who doesn’t love coconut and raspberry! It’s also perfect for the winter months as it’s so warming, filling and comforting. Oats produce slow releasing energy so this breakie will keep you full-up all morning, plus the maca gives you an added boost.
1/3 of a cup of gluten-free oats
1 cup of coconut milk (I use Koh Coconut)
1 tsp of maca powder (I use Organic Burst)
1 tsp of manuka honey
1 tbsp of desiccated coconut
Handful of frozen raspberries
Simply add the oats and coconut milk to a pan and cook on a medium to low heat for about five minutes or until the liquid has been absorbed. Once its cooked, stir in the maca powder and honey.
Pour your porridge into a pretty bowl and sprinkle on the coconut and raspberries. Enjoy