This raspberry and coconut vegan porridge is a lightly sweet, creamy breakfast that’s full of fruit flavours and topped with Raw Gorilla cacao crunchies, raspberries and coconut.
It sounds almost cliché to say it, but porridge is the only breakfast that keeps me full until lunchtime. As much as I love peanut butter on toast, it leaves me reaching for my snack drawer in no time.
Porridge is a pretty great option whether you have plenty of time to make it slowly over a pan on the stove, or whether you have very little time and need to whip it up in the microwave.
Did you know that you can also make this vegan porridge in advance and that it reheats well? I’m not exactly a morning person so I always appreciate the few minutes I can save by not needing to prepare the oats and fruit and other ingredients. To reheat, all you need to do is add a little extra milk and heat for a couple of minutes in the microwave.
This raspberry and coconut porridge is topped with Raw Gorilla‘s gorgeous new cacao crunchies. Raw Gorilla focus on healthy whole foods, kept raw to keep all the nutritional benefits in place. As a brand, they’re plant-based and 100% organic. It’s refreshing to find a brand who make breakfast cereals that are genuinely good for you and not full of highly refined ingredients.
Their rich, chocolately cacao crunchies are made from buckwheat seeds, cacao, lucuma, coconut chips, dates and raw almonds. They are high in fibre and a source of protein; their high protein content makes them ideal for a filling, nourishing breakfast like this vegan porridge.
- 400 ml coconut milk drink
- 80g oats
- 100g frozen raspberries
- 30g desiccated coconut
- 1tbsp coconut sugar
- ¼tsp vanilla bean paste
- *For the topping*
- 10 raspberries
- 2 tbsp Raw Gorilla cacao crunchies
- 1 tbsp desiccated coconut
- Add the coconut milk to a saucepan and gently bring to the boil.
- Mix in the oats, raspberries, desiccated coconut, vanilla bean paste and coconut sugar. Reduce the heat and allow to simmer for 3 minutes, stirring frequently, or until thickened.
- Scoop into bowls to serve and decorate with the additional raspberries and cacao crunchies. Sprinkle the extra coconut over the top. Serve!
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A huge thank you to Raw Gorilla for sponsoring this post and helping to keep The Tofu Diaries up and running! All thoughts, recipes and photos my own. Please see my disclaimer for more details.