INGREDIENTS:
250ml coconut milk
2 tsp maca powder
45g gluten free porridge oats
1 banana, sliced
1 tbsp peanut butter
A few fresh berries
½ tbsp hemp seeds
METHOD:
- Place the coconut milk, maca and oats in a saucepan and heat over a medium heat for 3-5 minutes until all the milk is absorbed, stir constantly
- Pour into a bowl and top with the banana, berries, peanut butter and hemp seeds
This Coconut and maca porridge is the perfect breakfast, it is tasty, filling and provides you with slow release energy to start the day. There are so many different flavours and toppings i could never get bored of it! I especially like this porridge as it feels quite summery and contains one of my all time favourite foods…peanut butter! I used gluten free porridge oats in this recipe because they only take a few minutes to cook so are perfect if you don’t have much time in the morning. Alternatively you can use regular gluten free rolled oats but they need soaking and cooking for much longer.
[…] them and they did not disappoint! As you can see below I used some of them as a topping for my coconut and maca porridge and just ate the rest while writing this review as it reminded me how tasty they are! The Apricot, […]