Porridge

Creamy coconut and honey porridge

Name: Creamy coconut and honey porridge
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Ingredients: 100g porridge oats; 1 x 400ml can coconut milk; 250ml almond or oat milk; Small pinch salt; 1 tbsp Rowse Clear Honey; 1 tbsp almond butter, optional; 1 ripe banana, peeled and sliced; 2 tbsp shaved coconut or 1 tbsp desiccated coconut, toasted; Rowse Runny Honey

5 mins to prep
10 mins to cook
Serves 2

This recipe uses:Runny HoneyWhere to buy

About

This creamy, indulgent porridge makes a satisfying dairy-free breakfast that is also gluten-free if gluten-free oats are used. It’s quite rich and good for a treat. You can make a lighter version by using a 200ml pouch of coconut milk and 450ml almond or oat milk.

Ingredients

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Method

1
For the porridge, mix the oats with the coconut milk, almond milk or oat milk, and salt in a large saucepan. Place over a medium-high heat, bring to a boil then turn the heat down to low and stir well. Cover with a lid and leave to cook for 5 minutes, stirring once or twice, until the porridge is thick and creamy. If it’s too thick loosen with a little extra almond milk or boiling water; if too thin then simmer with the lid off for a minute or two. Stir in the honey and almond butter if using.
2
Serve in warm bowls. Top with slices of banana, sprinkle with coconut and drizzle with honey.
3
NOTE: To toast the shaved or desiccated coconut heat a frying pan over a medium heat, add the coconut and cook for 2-3 minutes, stirring occasionally, until lightly golden and toasted.