+QP +GF
This is a when-in-doubt-make-porridge kind of a recipe. The ingredients here are kitchen staples, and with the assistance of creamy coconut milk, a few slices of bananas and berries, you have yourself a downright delicious breakfast in a matter of minutes. Let the blueberries stew as you cook down the oats. Now sit back and wait for an explosion of colors from the simmering blueberries—this is the best part. —MR
SERVES 1
⅓ cup (27 g) GF rolled oats
¾ cup (180 ml) full-fat coconut milk
¼ cup (60 ml) water
1 handful blueberries
½ ripe banana, sliced
1 tsp ground cinnamon
1 tsp maca powder (optional)
1 tsp maple syrup if you prefer it sweeter (optional)
Add the oats, coconut milk, water, blueberries and banana to a saucepan, and cook over medium-low heat for about 7 minutes, until all the liquid has been absorbed and you are left with a creamy porridge. Now stir in the cinnamon, maca powder and maple syrup; mix well. Pour it into a bowl and enjoy with your favorite toppings!