Coconut and almond butter porridge

Coconut and almond butter porridge

By
From
The Pip & Nut Butter Cookbook
Serves
2
Photographer
Adrian Lawrence

Like a macaroon but in a hot steamy bowl of porridge.

Ingredients

Quantity Ingredient

For the oats

Quantity Ingredient
1 tablespoon creamed coconut
1 tablespoon almond butter
75g oatmeal
225ml water
pinch salt

For the topping

Quantity Ingredient
2 teaspoons flaked almonds
4 tablespoons coconut yoghurt
2 tablespoons almond butter
2 teaspoons coconut sugar
75g blueberries

Method

  1. Toast the flaked almonds in a dry pan over a medium heat until golden. Remove from the heat and tip onto a plate.
  2. Put the creamed coconut, almond butter, oatmeal and water into a medium pan over a medium heat, stirring continuously using a wooden spoon. Once you see the porridge bubbling, turn down the heat and cook, stirring, for another 5–7 minutes, until the oats are soft and creamy.
  3. Divide the porridge between 2 bowls and top with the coconut yoghurt and almond butter, then a sprinkling of coconut sugar, toasted flaked almonds and blueberries.

Pip's Top Tip on porridge:

  • Make sure you use oatmeal rather than rolled oats to get a better bite and avoid it turning into school-dinner-style gloop.

    Add a pinch of salt to the oats before cooking. It works. Trust me.

    Try soaking your oats in liquid overnight and they’ll cook even more quickly in the morning.

    Or if you want to have a more oat-y flavour running through your bowl, try toasting the oats over a low heat in a dry pan for a couple minutes before cooking.
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