Tropical Porridge

Super simple
Super simple
Super simple
Super simple
0:15 m

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.

Start cooking ➞




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
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