Tropical coconut milk porridge

Ingredients

For the topping: 

• 10g (½oz) cashews, halved 
• 40g (1½oz) mango cubes 
• 1 passion fruit, halved & seeds removed 
• 1 dsp pomegranate seeds 
• Lyle’s Golden Syrup®, to serve 

For the porridge: 

• 40g (1½oz) Mornflake Organic Oats 
• 200ml (7floz) coconut milk 
• 1 tbsp Lyle’s Golden Syrup®

Method

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.

Try one of our other delicious breakfast recipes, including turmeric porridge, toffee apple porridge and baked spiced apple oatmeal