Strawberry coconut porridge

Serves 2–3

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I love my morning porridge, but it can sometimes get a little monotonous, particularly by late winter. To keep things interesting I use coconut milk from time to time – it adds a delicious creaminess, which is balanced by the fresh strawberries. Feel free to substitute the strawberries with whichever seasonal fruits are available.

If you’d like a dairy-free version of this porridge, you can use dairy-free coconut yoghurt instead of the plain yoghurt.

100 g (3½ oz/1 cup) rolled oats

125 ml (4 fl oz/½ cup) light coconut milk

1 tablespoon chia seeds, wheatgerm or LSA

1–2 teaspoons maple syrup (optional – omit for baby’s serve)

115 g (4 oz/⅔ cup) chopped strawberries, plus extra strawberries to serve

2 tablespoons plain yoghurt

toasted almonds or coconut chips, to serve

Place the rolled oats in a saucepan with the coconut milk and 250 ml (8½ fl oz/1 cup) water. Cook over medium heat, stirring, for about 5 minutes or until the porridge has reached the desired consistency – you can add a little more water if required.

Stir through the chia seeds and maple syrup (if using). Gently stir through the strawberries. Divide among serving bowls and top with the yoghurt, toasted almonds or coconut chips and the extra strawberries.

Baby’s serve: for a younger baby, blend together the porridge and yoghurt (omit the almonds/coconut chips) until smooth. For an older baby, keep the puréed consistency lumpier – or don’t purée at all – so that he experiences more texture. If you like you can serve some of the strawberries as finger food on the side.

Toddler’s serve: serve as is.

Coconut chips When buying coconut chips, look for a brand with no added preservatives and for babies under 12 months, no added honey.