Strawberry coconut porridge

October 17 2012
by emma

I love porridge.  I eat it pretty much all year around, just changing the ingredients a bit – dates, maple syrup and walnuts in winter then fresh berries and light almonds for the warmer months and I love to add in a few ground nuts and seeds.  I mean what’s not to like?  It’s like dessert for breakfast.

Lately I’ve been using unstablised oats which turn out creamy and puddingy (and not in a bad way trust me) but any oats are good.  Just don’t ask me about steel cut because I have no idea how to cook those, although they do sound sort of edgy and cool.

My summer inspired breakfast today – creamy, crunchy and fresh all at the same time and not too sweet.  If you prefer a stronger coconut flavour, I recommend using coconut milk.



35g oats
3/4 cup milk of your choice (coconut, almond, dairy, organic soy)
1-2 heaped tblspns organic, unsweetened desiccated coconut
1 x 15ml tblspn ground flax or chia seeds
2 tspns agave nectar
A good handful chopped strawberries
A few flaked almonds
A couple of spoonfuls of Greek yoghurt (optional)

Add oats, milk and coconut to a small, heavy based pan.  Bring to a simmer, then turn down to low, place the lid on and simmer for 4-5 minutes, stirring regularly – take off hotplate and stir through flax meal.

Pour into a bowl, add agave nectar, strawberries and almonds.  Add a dollop of Greek yoghurt to thin it out a bit if you like.

Serves: 1

8 Responses leave one →
  1. I love oatmeal (as we Yanks call it). And don’t be afraid of steel cut oats — they’re nutty and delicious! If you soak them overnight, you can quick cook them in the morning.

  2. I make a very lazy porridge with quinoa flakes. Simply add boiling water then buzz for 2 minutes in the microwave! At the moment I’m enjoying them with some lovely sour stewed apple & rhubarb and a spoon of coconut cream, but I might just have to give this recipe a go (minus yoghurt) once my strawberries are ready. =o)

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