Vegan coconut and raspberry porridge

Vegan coconut and raspberry porridge with oats, coconut milk, apple and raspberries – creamy, fruity and quick to make for a warm breakfast without refined sugar.

At a glance

• Serves 2
• Prep time: 5 min
• Cooking time: 10 min
• Total time: 15 min
• Calories: 310 kcal per serving
• Protein: 7 g
• Fat: 14 g
• Carbs: 36 g

Ingredients

• 50 g porridge oats
• 100 ml coconut milk
• ½ apple
• 1 handful of raspberries

Method

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

1. Put the oats in a small saucepan with the coconut milk and a little water and warm over a medium heat.
2. Bring the mixture briefly to the boil, stirring regularly so the oats swell evenly.
3. Finely grate the apple, stir it into the porridge and simmer everything gently over a low heat for 3–5 min.
4. Keep stirring until the porridge is soft and creamy. If it gets too thick, loosen it with a little water.
5. Get the raspberries ready. Bring frozen raspberries to the boil in a small pan and cook for 2 minutes.
6. Spoon the hot coconut and raspberry porridge into a bowl and top with the raspberries.

Good to know

A porridge like this makes for a slow, quiet morning. Creamy, mildly sweet and with fresh fruit – just right when you want something easy.

Swaps

Raspberries → blueberries (also contain fibre, a little milder in flavour); apple → pear (often softer); coconut milk → almond butter with water (more unsaturated fats, a little more protein); oats → spelt flakes (a little nuttier, also contain fibre; spelt contains gluten)

Allergens

Contains gluten (oats, unless labelled gluten-free); if you can't tolerate gluten, use certified gluten-free oats. Well suited to children and during pregnancy. For pregnant women, children and older people, boil frozen raspberries for 2 minutes first.

Dairy-free recipes