Put the cashews in a small non-stick frying pan over a lowish heat and fry for 2-3 minutes until lightly toasted.
Combine the oats and coconut milk in a small non-stick pan. Bring to the boil, stirring continuously for 1 minute until smooth, then add the Lyle’s Golden Syrup®. Leave to stand for 1 minute before transferring to a serving bowl.
Top the porridge with the mango, passion fruit and pomegranate seeds. Scatter over the cashews and serve with Lyle’s Golden Syrup®.
Our thanks to Lyle's Golden Syrup for providing this recipe.