Porridge is one of my favourite gluten free and low FODMAP breakfasts as it sets me up for the day and you can pretty much add any flavour and toppings so it never gets boring! I created this recipe for the lovely people at Superroot using their baobab powder, chia seeds and cacao nibs and I will definitely be having it again! The chia seeds give the porridge a different texture and also makes it a more filling breakfast (I’m a serial snacker so I need this!). If you’ve never tried baobab before it has a tangy, tropical flavour that reminds me of passionfruit so it works perfectly with the raspberries. If you’re looking for a naturally sweet, fruity porridge recipe then this is the one for you!
INGREDIENTS
45g gluten free porridge oats
250ml coconut milk
30g frozen raspberries
Toppings:
1 tbsp coconut chips
Optional: edible dried petals
METHOD
- Add the oats, chia seeds, baobab, coconut milk and raspberries to a small saucepan
- Heat the pan over a medium heat for 4-5 minutes, stirring continuously
- When the porridge is thick and creamy pour it into a bowl and sprinkle over the coconut chips, cacao nibs and any other toppings you like (I like using edible dried petals as they look so pretty!
