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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 plantbased 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.
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- 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
- Medium saucepan
- Chopping Board
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.
Peel and slice the pineapple and kiwi fruit.
Spoon the cooked porridge into a bowl. Add the sliced fruit and additional toppings in a decorative fashion and serve immediately.