Name: Coconut Porridge with Raspberries and Peanut Butter Sauce
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: 100 grams Oats; 235 ml Water; 160 ml Canned Coconut Milk; ½ tsp Sugar Or Any Sweetener; Pinch of Salt; 65 grams Raspberries; 2 tbsp. Peanut Butter; 4 tbsp Warm Water; Pinch of Salt

Coconut Porridge with Raspberries and Peanut Butter Sauce

Creamy Coconut Porridge with my favourite toppings…delicious

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Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Course: Breakfast

Cuisine: European

Keyword: Dairy Free, Quick, Vegetarian

Servings: 2 Servings

Calories: 427kcal

Ingredients

100 grams Oats
235 ml Water
160 ml Canned Coconut Milk
½ tsp Sugar Or Any Sweetener
Pinch of Salt
65 grams Raspberries

Peanut Butter Sauce

2 tbsp. Peanut Butter
4 tbsp Warm Water
Pinch of Salt

UK Measurements – US Measurements

Instructions

Add the oats, coconut milk, water, sugar, and salt to a small pot. Bring everything to a boil and then simmer over low heat without mixing for 5-7 minutes, or until the porridge thickens.
In the meantime, mix peanut butter with water and salt, then crush the raspberries in a different bowl.
Place the porridge in a bowl, top with a tablespoon of the peanut butter sauce and crushed raspberries. This can be served hot or cold.

Notes

Nutrition