Ingredients (Serves 2):

1 cup (100g) gluten free oats
1 cup (235ml) water
⅔ cup (160ml) canned coconut milk
½ tsp. sugar or any sweetener
pinch of salt
½ cup (65g) raspberries

Nut butter Sauce:
2 tbsp. peanut/almond/cashew butter
4 tbsp. warm water
pinch of salt

Directions:

1. Add the oats, coconut milk, water, sugar, and salt to a small pot. Bring everything to a boil and then simmer over low heat without mixing for 5-7 minutes, or until the porridge thickens.

2. In the meantime, mix favorite nut butter with water and salt, then crush the raspberries in a different bowl.

3. Place the porridge in a bowl, top with a tablespoon of the peanut butter sauce and crushed raspberries. This can be served hot or cold.

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