Strawberries & Cream Oat Porridge
Ingredients: (note – use organic whenever possible)
1 can (13.5oz) coconut milk
1/2 C chopped strawberries
1 t vanilla extract
pinch of sea salt
1 T maple syrup or honey (optional)
1 1/2 C rolled oats (gluten-free, if needed)
1 T chia seeds
1 T ground flax seeds
To serve: chopped strawberries, desiccated coconut flakes, cacao nibs, maple syrup or honey
Into the container of a blender, add the coconut milk, chopped strawberries, vanilla extract, and sea salt. Blend until completely smooth. Taste and add maple syrup or honey, if additional sweetness is desired.
In a large bowl, toss together the rolled oats, chia seeds and ground flax seeds. Pour the coconut milk mixture over the oats and stir to combine. Place the bowl in the refrigerator for at least one hour (or overnight), stirring periodically. The oats and seeds will absorb the coconut milk mixture and soften into a silky porridge.
To serve, divide the porridge into bowls. Decorate with any or all desired toppings and enjoy as a delicious breakfast or snack!
recipe yields 2-3 generous portions
double the ingredients for additional portions
porridge keeps well, in a covered container in the refrigerator, for 2 days
replace the strawberries with frozen berries, if fresh strawberries are not available; substitute blueberries or raspberries for the strawberries, if desired