Raspberry and coconut oil porridge

Since moving to a colder climate I’ve been eating more porridge in the morning, not one to want to give up being raw, but eating a warming breakfast at the moment is helping my body to deal with the temperature change.

Raspberry porridge makes having porridge more fun, you get the fructo-oligosaccharides which help the bowel flora, beta glucans to improve the immunity, and that’s just from the oats. The coconut oil is anti microbial, and keeps your health in tip top condition as well as helping with your energy levels.

What you will need

50g of porridge oats soaked over night in water and 1 tblsp of coconut milk

1 tsp of coconut oil

A little more water to cook with

Raspberries, about 1/2 cup

Xylitol if you need it to be a bit sweeter, but I quite like the sharpness of the raspberries

So cook it all slowly on a low heat stirring continuously for about 20 minutes, the best porridge is always more slowly cooked, enjoy the process, and set intention for the food to truly feed you.

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