Coconut Porridge With Raspberries & PB Sauce
Coconut Porridge With Raspberries & PB Sauce
Ingredients
- 1 cup oats 100g
- 1 cup water 235ml
- 2/3 cup canned coconut milk 160ml
- 1/2 tsp honey
- pinch salt
- 1/2 cup raspberries 65g
For the PB Sauce
- 2 tbsp peanut butter
- 4 tbsp warm water
- pinch salt
Instructions
- Add the oats, coconut milk, water, sweetener, 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.
- In the meantime, mix peanut butter with water and salt, then crush the raspberries in a different bowl.
- 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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