Raspberry coconut porridge

breakfast coconut overnight oats porridge vegan vegetarian

N/A

Source

Ingredients

100g rolled porridge oats (not instant)

25g creamed coconut , chopped

200g frozen raspberries

125g pot coconut yogurt (we used COYO)

a few mint leaves , to serve (optional)

Method

Tip the oats and creamed coconut into a large bowl, pour on 800ml cold water, cover and leave to soak overnight.

The next day, tip the contents of the bowl into a saucepan and cook over a medium heat, stirring frequently, for 5 -10 mins until the oats are cooked. Add the raspberries to the pan with the yogurt and allow to thaw and melt into the oats off the heat. Reserve half for the next day and spoon the remainder into bowls. Top each portion with mint leaves, if you like.