Quick ideas
Coconut, chia & courgette porridge
Adding courgette to your porridge might sound crazy, but it’s great for a few reasons. Once cooked, it’s pretty much flavourless, but it adds texture to the porridge, along with extra fibre, and is a great way to get some veg in at breakfast time. Cooking the oats in coconut milk results in a creamy dairy free porridge and chia seeds add extra nutrition and even more fibre. This breakfast is so tasty and comforting, and your gut will love you for it, thanks to the fibre and plant diversity.
Cook's notes
If you are not keen on the texture of chia seeds/don’t have any, you can leave them out.
Ingredients
- 40g oats
- 1 tbsp chia seeds
- handful of grated courgette
- 200ml tinned coconut milk
- 1 tbsp honey or maple syrup
- toppings of choice - we went for blueberries and toasted walnuts
Method
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Step 1
Add the oats, chia seeds, courgette and coconut milk to a saucepan. Bring up to heat, stirring regularly, until it comes to a simmer. Reduce the heat a little and cook for 5 minutes until the oats are soft and most of the milk has been absorbed.
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Step 2
Add a little pinch of salt and the honey. Taste and adjust sweetness with more honey if you like. If you prefer a looser porridge consistency, add a dash of water at any point.
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Step 3
Serve with your toppings of choice.