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Tropical Porridge | Veganuary Week 3

Tropical Porridge | Veganuary Week 3
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


  1. 1.

    You will need...

    Medium saucepan | Chopping Board | Knife

  2. 2.

    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.

  3. 3.

    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

  4. 4.

    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