I love breakfast, it is absolutely without question my most favourite meal of the day – unless it’s Sunday, then it’s lunch, duh. So, when I was invited to join the #PerfectPorridge campaign with Flahavan’s and inspire the nation to experiment with some different porridge combos, I was on board immediately.
Coconut and pineapple go together beautifully, if I were being less thrifty I might suggest dried pineapple to scatter on top but that stuff is like £3.50 in Sainsbury’s compared with 40p for a can so.. canned it is. If the pineapple doesn’t sweeten things up enough for you, reach for the maple syrup.
1 cup Flahavan’s Irish organic jumbo oats
1 cup coconut milk
1 1/2 cups water
1/2 cup pineapple chunks (from a can is fine)
handful coconut flakes
chia seeds to scatter on top (optional)
- Pour the oats, coconut milk and water into a heavy based saucepan and bring to the boil, then simmer for about 5 minutes, stirring all the time.
- Meanwhile, put the coconut flakes into a non-stick frying pan on a low heat and keep them moving until they start to turn golden brown (ie: toast the coconut flakes).
- Once the porridge is nice and thick, stir through half the pineapple and pour into your favourite breakfast bowl.
- Scatter the coconut flakes and remaining pineapple on top, plus some chia seeds if you have them (they’re not essential for this recipe so don’t run out and buy any if they’re not in the cupboard already!)