by Buffy Ellen 0 Comments

This delicious creamy nourishing porridge has been on high rotation for my breakfast the past few weeks. It's so simple to make, and once you've made a batch you'll be all set up for at least three breakfasts in a row.

I'm more than guilty of getting up in the morning, grabbing my things together in a manic rush, and plummeting out the door without a proper nourishing breakfast, so having something that's delicious and pre-prepared is gold. This breakfast will keep you feeling nourished and energised throughout the morning, so you don't reach for that dubious looking blueberry mega muffin from the nearby cafe (it's blueberries - they're full of antioxidants right?).

Coconut Vanilla Porridge

I've been experimenting with various porridge concoctions for a number of weeks (heck, it's been cold enough to warrant it), and this is my finale ultimo favourite. Most traditional porridge recipes use plain oats with water and or dairy milk and a dash of salt. Problem is they're then not that sweet so you need to add a tonne of sweetener on top in order to balance out the flavours. Remember Gran's porridge with pouring cream and brown sugar? Mmmm.

Instead this recipe combines organic wholegrain oats with creamy fair trade coconut milk, vanilla and sliced banana. The coconut, vanilla and banana combined give a beautiful natural sweetness to the mix, so come topping time you really don't need much added sweetener at all.

Coconut Vanilla Porridge

Ode to Oats
Oats are a wonderful wee wholegrain, and are a rich source of calcium, potassium, phosphorous, iron, manganese, zinc; vitamins A, B-complex, C, E and K, protein, and soluble fibre. Regular intake of wholegrain oats has been shown to regulate blood sugar, prevent hypertension, and reduce your risk of cardiovascular disease. Traditionally they've been seen as beneficial for the nervous system keeping us calm and grounded, which lots of us in this day and age need.

Whilst oats are not strictly gluten free, they contain a type of gluten called avenin which is different to the gluten found in processed white wheat. Most people are very able to tolerate avenin, and research has shown that even coeliacs (people with a serious gluten allergy) are able to tolerate oats in moderate amounts, especially when they haven't been contaminated by wheat during production. Needless to say, for the vast majority of us oats are an extremely healthful whole food inclusion in our diet.

Coconut Vanilla Porridge

I've been making a batch of these oats and pouring them into three containers, then topping with three different topping combinations. So over the course of few days whilst you have the same base, the flavours change entirely from the different treats on top. Here are a few of my favourite topping combinations:

I normally pour a little plant-based milk over the final bowl in the morning for a bit more moisture. And if you want a little extra sweetness, then a drizzle of organic light or dark coconut nectaryacon syrup, or sprinkle of unrefined coconut sugar is perfect. Show me your favourite toppings over on instagram, making sure you tag #begoodorganics and @begoodorganics so I can find you!

x Buffy-Ellen

VeganVegetarianDairy FreeWheat FreeSugar FreeContains Organic IngredientsCruelty Free

Coconut Vanilla Porridge
 

Makes 3 servings (double or triple for two or more people)

Make with

All of the highlighted items below can be ordered directly from our online store, simply click each ingredient link then add them to your cart

Always use certified organic, local and fairly traded ingredients wherever possible

1c rolled oats*
1/2c coconut cream/milk**
2c water
1 large banana, finely sliced
2 tsp pure vanilla extract
1/4 tsp pink rock salt
1/2 tsp cinnamon (optional)

*You can easily make this recipe 100% gluten free by using quinoa flakes or brown rice flakes instead of the oats.

**I love using Trade Aid's organic fair trade coconut milk in my recipes (you can order it here). Unlike some coconut milks/creams which separate, it has a beautiful thick even consistency. It's labelled "coconut milk" but is much more like a coconut cream as has an 18% fat content. The only difference between coconut milks and creams is the amount of water added - however some milks have higher fat contents than creams! I always recommend going for a cream-like product, as you can always water it down yourself if you like.

c = 250ml cup, tbsp = 15ml tablespoon, tsp = 5ml teaspoon

Coconut Vanilla Porridge

How to
  1. Add all ingredients to a pot, bring to boil, then simmer for 15 minutes stirring continuously until delicious and creamy. The porridge will thicken further on cooling so you can stop cooking when it's still a little runnier than your preferred consistency. You can also cook it in a Thermomix at 100°C, speed 3 reverse for 15 minutes (hands free option).
  2. Divide into bowls (or containers to save for later), then top with toppings of your choice. Pop in the fridge for up to 5 days if saving for future mornings.

PS If you liked this recipe I'd love you to share it on Facebook (hit the FB like button below), Twitter, or forward to a health loving friend. And if you make it on Instagram, make sure to tag @begoodorganics and #begoodorganics, so I can find you and your glorious creations.

Coconut Vanilla Porridge



Buffy Ellen
Buffy Ellen

Author

Buffy is the founder of Be Good Organics, and loves creating delicious yet simple plant-based whole foods recipes. Buffy also oversees our Be Good Organics online store, full of plant based goodies that she personally uses and loves. Sign up for our newsletter below to be the first to receive her weekly recipes.




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