This really is the perfect breakfast comfort for an early start!
Here we have added a sprinkling of organic chocolate shavings, which melt into the porridge beautifully and makes for the nicest of flavours.
We also added in some coconut flakes to serve too, to pack in a hint of fibre for the day ahead!
Oats – oats are a fantastic way to get your day started on the right foot. Oats are a slow-release carbohydrate, which means that they release sugars slowly into the bloodstream, allowing you to avoid that sugar crash you might tend to experience later on in the day.
Coconut milk – a source of lauric acid which, when digested, forms a substance called monolaurin. Studies show that both lauric acid and monolaurin can help to kill harmful substances such as bacteria, parasites and fungi; so coconut milk is excellent for gut health (Kabara et al. 1972).
Berries – blueberries and blackberries are an excellent source of anthocyanins – their blue and purple colour shows the presence of these incredible antioxidants which can help to combat free radical damage in the body. Goji berries also add a nice pinch of vitamin C to this delicious porridge bowl.
½ cup of gluten free oats
1 cup of coconut milk
A small handful of frozen blueberries
A handful of frozen blackberries
A handful of coconut flakes
A handful goji berries
1-2 squares of dark chocolate
Pour the oats and the coconut milk into a pan. I often find that using a frying pan helps to cook the porridge more evenly as the heat spreads through the oats a lot better.
Keep on a medium heat for 3-4 minutes until the mixture starts to thicken to your desired consistency. Once warmed through, remove from heat and serve into a bowl.
You can add in the berries frozen to let the heat from the porridge melt them down or you can defrost them beforehand by pouring a little hot water over them. Stir through into the porridge and let the juices infuse and colour the porridge bowl.
Finally, add your goji berries, coconut flakes for a hint of fibre and grate in some delicious chocolate flakes to get the satisfying sweetness out of this breakfast dish.
We can’t wait for you to try this. Let us know how you get on!
Kabara, J.J. Swieczkowski, D.M. Conley, A.J. et al. (1972). ‘Fatty Acids and Derivatives as Antimicrobial Agents’, Antimicrobial Agents & Chemotherapy, 2 (1), pp. 23-28 NCBI [Online]. Available at: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC444260/ (Accessed: 18 May 2018).
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