Coconut porridge with raspberries and PB sauce

Coconut porridge with raspberries and PB sauce

Whatever contains peanut butter sauce is a keeper in my book!
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Breakfast
Servings 2
Calories 427 kcal


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


  • Add the oats, coconut milk, water, sugar, and salt to a small pot.
  • Bring everything to a boil and then simmer over low heat without mixing for 5-7 minutes, or until the porridge thickens. 
  • In the meantime, mix peanut butter with water and salt, then crush the raspberries in a different bowl. 
  • Place the porridge in a bowl, top with a tablespoon of the peanut butter sauce and crushed raspberries.
  • This can be served hot or cold


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