- 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)
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.
To reheatPorridge is easy to reheat the next day in bowls in the microwave, or in a pan on the hob with a splash of milk or water.