A big bowl of porridge can be such a comfort on a chilly morning! It’s important to get plenty of protein and healthy fats at breakfast though so I like to boost mine with nuts, seeds and coconut to keep me feeling full and energised until lunchtime.
Here’s one of my favourite flavour combinations for a really satisfying bowl of porridge.
Ingredients
Serves 2
- 1/2 cup gluten-free oats
- 1 1/2 cups coconut milk (you can substitute full-fat organic milk or nut mill of choice)
- 1 small banana
- 2 tbsp’s desiccated coconut or coconut flakes
- 2 tbsp’s sunflower seeds
- 2 tsp chia seeds
- 2 tbsp cashew nut butter (or another nut butter of your choice)
- 1/2 tsp cinnamon
- optional toppings; bee pollen, coconut flakes, seeds, berries, drizzle of raw honey or brown rice syrup
Directions
Place the oats and milk in a saucepan on a medium heat and bring to a simmer. Add the remaining ingredients and stir well. Allow to simmer for a few minutes, stirring occasionally, until the oats are soft. The porridge will thicken so add more milk for a runnier consistency if desired. Split into two bowls and add toppings if desired!
