Gluten-free berry and coconut porridge

Gluten-free berry and coconut porridge with gluten-free oats, berries, milk and desiccated coconut – a warm breakfast with natural sweetness and a creamy texture.

At a glance

• Serves 1
• Prep time: 2 min
• Cooking time: 5 min
• Total time: 7 min
• Calories: 290 kcal per serving
• Protein: 10 g
• Fat: 8 g
• Carbs: 42 g

Ingredients

• 80g mixed berries (frozen)
• 50g gluten-free oats (porridge oats)
• 150ml milk (or oat milk)
• 1 tbsp desiccated coconut
• 1 tsp honey
• 1 pinch of salt

Method

You’ll need: saucepan · mixing bowl · grater · wooden spoon

1. Put the oats in a small saucepan with the milk, a little water and a pinch of salt.
2. Warm everything over a medium heat and simmer gently, stirring, until the porridge turns creamy.
3. Stir in the berries right at the end so they thaw and warm through but keep a little of their shape.
4. Take the pan off the heat and stir in the honey.
5. Leave to stand briefly so the texture thickens a little more.
6. Spoon into a bowl, sprinkle with desiccated coconut and serve warm.

Good to know

For me, porridge like this is the easy answer to chilly mornings. Warm, soft and pleasantly fruity – no fuss, but really good in every spoonful.

Swaps

Honey → date paste (natural sweetness plus a little fibre) | Milk → oat milk (a plant-based option with a mild sweetness; choose one labelled gluten-free) | Berries → stewed apple with cinnamon (contains fibre) | Desiccated coconut → chopped almonds (more protein and vitamin E; contains tree nuts)

Allergens

Contains milk (for a dairy-free version, use oat milk – choose a gluten-free one). For children, keep an eye on the sweetness. Honey isn't suitable for babies under 1 year old. For pregnant women, children and older people, cook frozen berries in the porridge for 2 minutes.