Cinnamon Spiced Coconut Porridge

This is a quick healthy recipe for a yummy breakfast that will keep you going all morning until lunch! Oats are a slow releasing carbohydrate, meaning they are rich in fiber which allows slower distribution of carbohydrates into your blood stream. This makes you feel fuller longer, and keeps you energised longer until your next mealtime. Oats are also a really inexpensive ingredient, and really quick to make into a nourishing bowl of oatmeal. 

Cinnamon Spiced Coconut Porridge (vg) (gf)

Makes 1 bowl

You will need:

50g/½ cup of rolled oats (use gluten free oats if making if gf)

200ml coconut milk 

100ml water

good sprinkling of cinnamon

good sprinkling of ginger

pinch of salt

Top with:

Banana, blueberries, hemp seeds, nut butter, or any other fruit and toppings you desire. 

First warm the coconut milk with the spices to help infuse them. If you have a cinnamon stick add this to the saucepan (I didn't so just added a good sprinkle of cinnamon powder). If you don't have coconut milk you can easily make it if you have coconut cream on hand. Add 50g of coconut cream to a bowl and pour over 200ml of boiling water, stir until combined. 

Once you've warmed the coconut milk and let it infuse for a few minutes (if you don't have time to infuse it, don't worry), remove the cinnamon stick if using, and add the oats and water to the pan. Bring to a simmer and cook until you get the desired consistency you want. I like my porridge with most of the liquid absorbed, but not dry. 

Pour into a bowl and top with some chopped banana, blueberries, hemp seeds and a good dollop of cashew butter. Alternatively top with whatever fruit and toppings you have on hand, it will be delicious either way. 

I don't like my porridge very sweet, and find the toppings enough to satisfy my sweet cravings, but if you have a sweet tooth, add some honey or maple syrup to the mix while cooking the oats. Taste and adjust the sweetness to your liking.