This is a delicious alternative to your usual breakfast fare. A bowl of creamy porridge always goes down well in winter, but when it’s got a tropical twist that’ll send your tastebuds to a sunny place…it’s even better. This version is still warm and hearty, filled with nourishing fats and grains to keep you going all day.
If you don’t have passionfruit, any other tart fruit will work beautifully – the tartness helps to cut through the sweet creamy coconut flavour.
Ingredients (serves 2)
1 1/2 cup oats
2 cups almond / coconut milk (+ 1/2 cup water in case)
1/2 cup desiccated coconut
1/2 cup coconut yoghurt
2 tbsp coconut chips
1 tbsp chia seeds
1 tbsp coconut oil
1 ripe passionfruit
1 tsp sweetener (coconut sugar, coconut nectar – optional)
1 tsp cinnamon
1 pinch salt and a tiny dash vanilla
1. Place the oats, milk, desiccated coconut, chia seeds, coconut oil, sweetener, salt and vanilla in a saucepan and bring to medium heat. Cook uncovered, stirring. Add more liquid if needed.
2. Once the oats are cooked through to your preferred consistency, take off the heat. Pour your oats into two bowls, sprinkle some cinnamon on top, scoop a generous amount of coconut yoghurt, coconut chips and half a passionfruit into each bowl.
3. Enjoy while hot and be transported off to a tropical place where the sun shines bright.