Simple things…

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Sometimes the simple things provide the most pleasure. This is definitely true of this delicious, quick and, most of all, healthy breakfast.

On mornings when I wake up hungrier than normal, I like to indulge in a nice creamy bowl of porridge. But, recently I have decided to cut down on dairy for multiple reasons.  I was worried my morning porridge would become mundane and tasteless, but I was wrong… Coconut milk (not the stuff you put in curries, but free-from milk alternative) and raspberries to the rescue!

I love raspberries an inordinate amount and decided they’d taste great cooked into porridge. I wasn’t wrong. They break down and become almost jam-like. Yum. Oh and I did I mention this recipe is vegan friendly, filling and full of goodness? Try it for yourself and see…

Ingredients

  • Organic porridge oats
  • Any milk alternative – I personally like coconut milk, but you could use soy or nut milks – plus water to cook the oats
  • Handful of raspberries per person
  • A few tablespoons of chia seeds
  • Cinnamon and agave syrup to serve

Method

  1. Cook your porridge oats as normal, with the coconut milk and water
  2. Add the raspberries and chia seeds half-way through (when the porridge begins to bubble)
  3. When it is creamy, turn off the heat and serve into bowls
  4. Sprinkle cinnamon liberally (it has many health benefits!) and squirt on agave syrup to taste (this is what keeps it vegan) – et voila, quick and delish brekkie!

 

 

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