Coconut Oat Porridge with Peaches, Raspberries & Nut Butter
On some cold winter mornings, I’ll reach for some oats and make a cooked breakfast of porridge to eat with a freshly blended green juice.
Health benefits:
Oats are incredibly nutritious with vitamins, minerals and antioxidants
Oats contain a powerful soluble fibre that helps lower cholesterol and move food through the digestive tract
COCONUT OAT PORRIDGE w PEACHES, RASPBERRIES & NUT BUTTER
PB, V, GF, SF, DF
Serves 2
1 cup (160 g) organic rolled oats
1½ cups (375 ml.) water
1 cup (250 ml.) coconut milk
pinch of sea salt
1 cup raspberries
Toppings: runny nut butter, 1 peach sliced
plant milk, for serving
Bring water, coconut milk and oats to the boil in a saucepan, turn down heat to low and simmer uncovered, stirring occasionally for 15 minutes.
Add raspberries to a saucepan on low heat, warm for about 5 minutes. Serve the porridge with runny nut butter, slices of fresh peach, warmed raspberries and plant milk.