Coconut Raspberry Porridge

Breakfast is a very important meal of your day that a lot of people skip. When you wake up in the morning after sleeping for (I hope) 8 hours, your body has fasted from food all that time. Most people start their day with a large cup of coffee to boost their energy in the morning. I was one of those most people for years. I found out that it's more beneficial and important to pack your body with nutrients when you wake up, rather than taking caffein. I've been caffein free for 5 months now and don't miss it at all. I still injoy the smell of coffee, but I don't have any cravings for it. You'll have more consistent energy throughout your day by starting it off right and you'll avoid that crash and burn you get later on in the day from the coffee.

I usually start my mornings off with some variation of oats and fruit along with a green smoothie. It's important to enjoy what you eat and come up with new and exciting flavors to cook with. Today I chose to make a coconut and rasberry porrige. I just think that "porridge" sounds more appetizing than "oatmeal", but they are one in the same. You can call it whatever you like, it's simply delicious.

Before I boil my oats, I like to toast them very lightly to bring out their earthy flavor. I also toasted my coconut along with the oats. *be careful not to burn, cook on low heat and keep an eye on them.

I didn't happen to have any fresh berries in my fridge today, so I used frozen raspberries. They work just as well as fresh, and you can use any berry of choice. (I made a mess)

Coconut Raspberry Porridge
by Sarah Farsh, March 3 2012

  • 1/2 cup steal cut oats (oatmeal, unprocessed)
  • 1 cup unsweetened soy milk (or non dairy milk of choice)
  • 1/4 cup dried shredded coconut (unsweetened, ingredients should just say "coconut.")
  • 1/2 cup frozen raspberries (or fresh, berries of choice)
  • 1 tsp honey (or maple syrup)
  • 1 heaping tsp ground flax seed
In small pot, lightly toast oats and coconut on low heat for approximately 3-5min. Add in soy milk and honey, raise heat to medium. Cook until liquid boils, stirring occasionally. Once boiled, lower heat and add in flax and raspberries, stir and serve. Add more soy milk or water if you want a thinner consistency.


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