Give BOSH! a Shout
Your email has been sent
Tropical Porridge | Veganuary Week 3
Looking for a delicious breakfast recipe? These creamy, tropical overnight oats are for you!
If you guys liked the tropical overnight oats from Week 2 of our meal plan then you’ll love this recipe from Week 3! 😊
The porridge is super creamy, delicious and fills you up right until lunch time. 🔥
We top ours with pineapple and kiwi slices 🤤 we also add some almond butter and mixed seeds for healthy fats!
- 50g Oats
- 25g dried coconut
- 200ml of coconut flavoured, fortified, plant based milk
- Pinch of salt
- 1 tsp of vanilla extract
- 75g pineapple
- 1 kiwi fruit
- 1 tbsp of mixed seeds
- 1 tbsp of cashew or almond butter
You will need...
Medium saucepan | Chopping Board | Knife
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 needed | Cover and allow to sit for 5 minutes, stir through the vanilla extract
Peel and slice the pineapple and kiwi fruit | Spoon the cooked porridge in a bowl, add the sliced fruit and additional toppings in a decorative fashion and serve immediately