Coconut Porridge With Blueberries And Raspberries


This coconut porridge recipe is gluten and dairy free and is a great base for other flavour combinations. It’s fresh tasting but hearty and will set you up for the day perfectly. This one includes my milled seed mix: I grind a mix of chia, pumpkin, sunflower and flax seeds in a blender and store in a jar in the fridge until needed.  You can also make Bounty Bar porridge by leaving out the berries and almonds and stirring through a teaspoon of raw cacao or cocoa powder and, if you have them, a sprinkle of cacao nibs for crunch.

Coconut Porridge With Blueberries and Raspberries

Coconut Porridge With Blueberries And Raspberries

That Shrinking Feeling
This coconut porridge is fresh tasting but hearty and will set you up for the day perfectly
4.5 from 2 votes
Prep Time 2 mins
Cook Time 2 mins
Course Breakfast
Cuisine British
Servings 1
Calories 153 kcal



  • In a heatproof bowl, microwave the oats and desiccated coconut with two-thirds of the milk for 90 seconds on high.
  • Stir through the milled seeds and loosen with the remaining milk.
  • Top with berries and crumble over the flaked almonds.


Calories: 153kcalCarbohydrates: 10gProtein: 6gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 53mgPotassium: 219mgFiber: 3gSugar: 3gVitamin A: 394IUCalcium: 155mgIron: 1mg
Keyword Porridge
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