Coconut porridge
Coconut porridge
Preparation Time: 2 min
Cooking Time time: 2 min
Calories: 225
Serves: 1

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.


  • 30g porridge oats (I use Flavahan’s Organic Jumbo Oats)
  • 5g desiccated coconut
  • 100ml coconut-based dairy free milk (such as Koko Dairy Free)
  • 1tsp milled seeds
  • small handful of berries, fresh or frozen
  • small pinch of flaked almonds


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


Please enter your comment!
Please enter your name here