Easy Weekday Breakfast Porridge Bowl
I love this recipe because it’s warm, wholesome and comforting. It’s a simple porridge blend that you can whip together in less than 10-minutes – making it perfect for the work week. I like to pack mine with even more punch by adding chia seeds to the oats. Then topping with frozen raspberries, coconut shavings and carob chips.
Servings Prep Time
1person 2minutes
Cook Time
5-10minutes
Servings Prep Time
1person 2minutes
Cook Time
5-10minutes
Ingredients
  • 1/3cup (30g) gluten-free rolled oats
  • 1 tsp (4g) chia seeds
  • 2/3 cups (155 ml) oat milk(or other plant-based milk)
  • 1/2(60g) banana, mashed
  • 1tsp (5 ml) maple syrup(optional)
  • 1/4 cup (30g) frozen berries
  • 1/2 (60g) banana, chopped(optional)
  • 1tbsp coconut shavings to sprinkle
  • 1tsp cacao nibs, to sprinkle
Instructions
  1. In a saucepan combine oats, chia and oat milk.Bring to simmer. Add mashed banana, maple syrup and mix. Cook oats for 5-10 minutes, or until desired porridge consistency. Optional to add more milk if desired.
  2. Pour porridge into bowl and top with frozen raspberries. Add more chopped banana, if desired. Sprinkle with coconut shavings and cacao nibs.