19 January 2020

Hot Porridge Oats with Coconut Milk, Figs, Currants & Coconut Nectar

December 16, 2016

It may be time for a bit of indulgence, but if you’re in training then you’ll need to keep eating healthily too. This delicious breakfast ticks all boxes – it’s a treat but will also power you through the toughest of sessions!

Ingredients (serves one)
50g Porridge Oats
2 tablespoons of Dairy-free Coconut Milk Powder
2 dried chopped Figs
Handful of Currants
Teaspoon of Coconut Nectar

Place the oats in a saucepan and add in 250ml of hot water and 2 tablespoons of dairy-free Coconut Milk Powder.  Simmer and stir for 6-8 minutes until the porridge oats are cooked through.  Take off the heat and stir through the chopped figs and currants.  Finish with a swirl of Coconut Nectar.

Eds note: I thought this porridge might need some extra milk once it was cooked, but the coconut milk creates a really light and non-stodgy consistancy. It was lovely and perfect for a pre-race breakfast as it does not sit on your stomach. The Coconut nectar is a treat – like maple syrup except from the coconut tree – nice!

More information: thecoconutcompany.co

Danielle Sellwood, Sportsister
The Women’s Sports Magazine




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