Coconut porridge with raspberries and PB sauce

Whatever contains peanut butter sauce is a keeper in my book!

What you need

  • 100 g oats
  • 235 ml water
  • 160 ml canned coconut milk
  • 1/2 tbsp sweetener
  • pinch of salt
  • 65 g raspberries

For the PB sauce

  • 2 tbsp peanut butter
  • 4 tbsp warm water
  • pinch of salt

  1. Add the oats, coconut milk, water, sugar, and salt to a small pot.

  2. Bring everything to a boil and then simmer over low heat without mixing for 5-7 minutes, or until the porridge thickens. 

  3. In the meantime, mix peanut butter with water and salt, then crush the raspberries in a different bowl. 

  4. Place the porridge in a bowl, top with a tablespoon of the peanut butter sauce and crushed raspberries.

  5. This can be served hot or cold

Key features

  • Dairy Free
  • Meal Prep
  • Vegan
  • Quick and super easy

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Breakfast

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