Coconut Oat Porridge with Peaches, Raspberries & Nut Butter

On some cold winter mornings, I’ll reach for some oats and make a cooked breakfast of porridge to eat with a freshly blended green juice.

Health benefits:

• Oats are incredibly nutritious with vitamins, minerals and antioxidants

• Oats contain a powerful soluble fibre that helps lower cholesterol and move food through the digestive tract

COCONUT OAT PORRIDGE w PEACHES, RASPBERRIES & NUT BUTTER

PB, V, GF, SF, DF

Serves 2

1 cup (160 g) organic rolled oats

1½ cups (375 ml.) water

1 cup (250 ml.) coconut milk

pinch of sea salt

1 cup raspberries

Toppings: runny nut butter, 1 peach sliced

plant milk, for serving

Bring water, coconut milk and oats to the boil in a saucepan, turn down heat to low and simmer uncovered, stirring occasionally for 15 minutes.

Add raspberries to a saucepan on low heat, warm for about 5 minutes. Serve the porridge with runny nut butter, slices of fresh peach, warmed raspberries and plant milk.