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Coconut porridge with raspberries & PB sauce

Coconut porridge with raspberries & PB sauce

Food Freedom Score:

1 carb

1 fat1 protein

1/2 fruit

Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 5 mins
Course Breakfast
Servings 6
Calories 257 kcal

Ingredients
  

  • 150 g oats
  • 1 pint semi skimmed milk
  • 300 g light coconut milk canned
  • 2 tsp erythritol or stevia optional
  • 1 pinch salt
  • 1 tbsp linseeds and chai seeds

For the PB sauce

  • 2 tbsp peanut butter
  • 4 tbsp warm water
  • 1 pinch salt

To top

  • 75 g raspberries or mixed berries per portion
  • 4 tbsp greek yoghurt per portion

Instructions
 

  • Add the oats, coconut milk, water, sugar, and salt to a small pot and place in the fridge overnight for best results but not imperative.
    In the morning, 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, 4 tbsp greek yoghurt and 75g crushed raspberries. This can be served hot or cold.

Notes