As much as I love porridge, I recently noticed that I haven’t actually posted many porridge recipes on here.. certainly not for a while anyway. Well obviously that HAD to change straight away and I thought that this would be the perfect recipe to kick start with. Yep, you’ve read this right, that does say TRIPLE coconut porridge.. and yes, the coconut milk is even home made. I think this does qualify me as a domestic goddess when I even make my own coconut milk at 8am for breakfast, does it not?
Actually, no it really doesn’t because this coconut milk is really quick and easy to make and doesn’t even require any soaking, like most other plant based milks and is made purely by blending dissected coconut and water.. nothing else! As you might have guessed, I absolutely adore pretty much anything that includes coconut, it truly is one of the most beautiful flavours to me and is just such a versatile ingredient. Coconuts also have a wondrous selection of health benefits, including being a good source of healthy fats. I was first introduced to the coconut hype when I began cooking with coconut oil, as this has a high smoke point, tastes delicious and is also a key ingredient in many raw desserts! From then I pretty much fell in love with anything and everything coconut, which brings us to this not double, but triple coconut porridge.
Cooking the oats in the coconut milk makes them so deliciously creamy with subtle hints of coconutty goodness running through it. The addition of coconut oil adds to the luxurious creamy texture and gives and extra boost of nutritious healthy fats, which I find really help to keep me feeling satisfied for longer. Then, just to add even more coconut, I love to top this with a generous helping of coconut chips, which add an amazing bit of crunch and taste so dreamy combined with the fruity bursts of passionfruit! I made this for my breakfast this morning and it was absolutely heavenly, I think this will be a reoccurring meal for the foreseeable future!
- 1/2 cup buckwheat flour
- 2 tbsp coconut sugar
- 1 whole egg
- 1/4 cup almond milk
- 2/3 tsp baking powder
- 1/4 tsp bicarb
- Pinch of sea salt
- 1 tsp cacao powder
- 1 tsp Chocolate Dream from One Earth Organics
- 1 heaped tsp peanut butter
- 1 tsp natural sweetener- I used a fruit syrup from Sweet freedom, but you could also use brown rice syrup
- Coconut oil for greasing the waffle iron
- Fresh berries, peanut butter & coconut to serve
- Preheat your waffle maker.
- In a mixing bowl, combine the flour, coconut sugar, baking powder, both the cacao powder and blend, salt and bicarb and mix everything together.
- Add in the egg, natural sweetener, peanut butter and milk and mix thoroughly until everything is well incorporated and you're left with a smooth batter. It will be a little thicker than a pancake batter.
- Brush a little coconut oil onto the waffle iron and pour in some of the mixture. Cook these according to the instructions on your waffle maker- mine usually takes around two minutes. Then repeat with the remaining mixture. (I found that this makes 2 large waffles.)
- Serve with fresh berries, peanut butter and a sprinkling of desiccated coconut.