I thought we were past the point of needing warming breakfasts this year but I ended up making this porridge the other week after a very cold dog walk and couldn’t believe how good it was. I’ve since tested it another 3 times and yep, still good so I wanted to share it with you.
I’m not the biggest fan of strawberries – I’m a blueberry and raspberry kind of gal, but there were some strawberries that needed to be used lurking in the bottom of the fridge so I threw them in and, along with the vanilla, they make this porridge actually taste like a victoria sponge cake!
Strawberries are a rich source of vitamin C and antioxidants and the fibre they contain can help get the bowel moving. A tea made from the leaves is known to help with acid indigestion.
-1/2 cup gluten free porridge oats
-3/4 cup to 1 cup dairy free milk (I use almond or coconut)
-1/4 tsp. vanilla extract
-1/3 cup chopped strawberries plus extra for topping
-1 tsp. maca powder (optional)
-pinch of salt
-1 Tbsp. desiccated coconut (optional)
How To Make
Place all the ingredients except the extra strawberries and desiccated coconut into a pan over a medium heat.
Cook, stirring often until porridge has thickened and is hot.
Pour into a bowl and scatter over the extra strawberries and desiccated coconut if using.