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Blueberry and coconut porridge recipe

Blueberry and coconut porridge recipe

25 ratings

Brighten up your morning with a beautiful bowl of blueberry and coconut porridge. This easy vegan breakfast idea is ready in just 15 minutes and really makes the most of sweet and juicy blueberries. Add zingy citrus flavour to this porridge recipe by stirring through lime zest and juice – top with maple syrup and fresh mint leaves before tucking in. See method

Ingredients

  • 150g porridge oats
  • 400g tin light coconut milk
  • 1 tsp vanilla extract        
  • 2 tbsp maple syrup
  • 200g pack blueberries
  • 1 lime, zested and juiced
  • 15g fresh mint leaves, finely chopped, plus leaves to serve (optional)
If you don't have any limes, try a lemon instead

Each serving contains

  • Energy

    1085kj
    261kcal     13%

  • Fat

    9g 13%

  • Saturates

    6g 29%

  • Sugars

    10g 12%

  • Salt

    0.4g 6%

of the reference intake
Carbohydrate 40.8g Protein 5.1g Fibre 4.1g

Method

  1. Put the oats, lighter coconut milk, vanilla and a pinch of salt in a saucepan. Fill the empty tin with water and add to the pan. Simmer over a low heat for 4-6 mins, stirring, until you get a thick, creamy porridge. Stir in 1 tbsp maple syrup and half the blueberries, and simmer for 2-3 mins until the porridge is marbled with purple.
  2. Put the remaining blueberries in a bowl and crush lightly with a spoon. Stir in the lime zest and juice, chopped mint and remaining maple syrup. Serve the porridge with the blueberries and extra mint leaves, if you like.

Tip: Swap in Free From oats to make this gluten-free.

See more Vegan recipes

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