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Creamy coconut and honey porridge
![a bottle of rowse runny honey](https://cdn.sanity.io/images/yg2dvvx6/production/b3ed5c72a652e6021ddba08d27543e813821957e-2500x2500.png?fm=png&fit=min&h=960&w=960&dpr=1&q=80)
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.