Porridge with Mango & Coconut

Tofu Bolognese


100 ml coconut milk

100 g porridge oats

Pinch of salt

2 tbsp. unsweetened coconut flakes

50 g chopped mango (fresh or frozen)



* Bring milk to a near boil in a medium saucepan over high heat

* Stir in oats and salt, reduce heat to low, and simmer until oats are tender and creamy, for about 5 minutes.

* Toast coconut flakes until golden in a small dry skillet over low heat for 2-3 minutes.

* To serve, top porridge with coconut flakes and mango.

 Notes: Wholegrain oats are less processed and make a hearty, delicious porridge.  Other extras to make your breakfast super-nutritious: add in walnuts (great for omega-3) or blueberries (amazing little anti-oxidants!) or top with chia, hemp or linseed powder (all good for your daily omega-3).  If you like porridge a little bit sweeter try finely chopping a date or dried fig and stirring that through.

Source: Suli Autagavaia