One of my favourite breakfast recipes in winter is Coconut Porridge. In fact, as I write this, I’m sitting eating my delicious coconut porridge!   I love anything coconut and adding shredded coconut and coconut milk to my porridge is just takes my porridge to the next level!  I also add chia seeds, sunflower kernels and pumpkin seeds for something different.  Sometimes I even add chopped dried mango which gives it a real tropical feel on these cold, frosty mornings!!

Many may not be aware that oats are unbelievably nutritious.  They are an excellent source of high-quality protein, essential amino acids, vitamins, minerals, fibre and carbohydrates. Oats also contain large amounts of a soluble fibre known as beta-glucan. This beta-glucan is especially beneficial for lowering LDL and total cholesterol levels as well as blood sugar and insulin.  Oats act as a prebiotic which means they help increase good bacteria in our gut PLUS increase our feeling of fullness.

Interestingly over the years those suffering from gluten intolerance have been discouraged from eating oats because they have been promoted as containing gluten.  Rolled oats can often be contaminated with gluten because they are usually processed in the same facilities as other grains which do contain gluten.  In the past 5 years or so, gluten free rolled oats have come onto the market which have become hugely popular for those suffering from gluten intolerance.  Rolled rice flakes are another option for those wanting to avoid rolled oats.

Adding chia seeds to our porridge is also beneficial for our health because once again they may be beneficial in lowering LDL bad cholesterol and blood glucose levels. They are also a soluble fibre and can also give us a feeling of fullness satiating our appetite throughout the morning.

Sunflower seeds and pumpkin seeds are also high in nutrients. Sunflower seeds contain protein, Vitamin E, magnesium, linoleic fatty acids, and plant compounds. Pumpkin seeds contain a significant amount of magnesium, zinc and healthy fats.

COCONUT MANGO PORRIDGE

Ingredients: ½ cup Organic Road Rolled Oats, 1 Tbsp Organic Road Black Chia Seeds, 1 Tbsp Natural Road Sunflower Kernels, 1 Tbsp Organic Road Pepitas (Pumpkin Seeds), 2 Tbsp Organic Road Shredded Coconut, 1 piece chopped dried Australian Mango, ½ cup Organic Road Coconut Milk or 1 Tbsp Organic Road Coconut Cream, Organic Road Maple Syrup to taste

Method: Add all dry ingredients to a saucepan and cover with boiling water.  Let sit for 30 minutes allowing the water to be absorbed and the dry ingredients to soften. (If you don’t have 30 minutes to spare, prepared the night before.) Then heat on stove, stirring and adding coconut milk or coconut cream. Serve in bowl adding your favourite chopped fruits. Add maple syrup to taste.