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BREAKFAST AND BRUNCH

BLUEBERRY BANANA AND COCONUT BEET PORRIDGE

Serves 2

Filled with super food goodness, this breathtakingly colourful and flavourful porridge is a breakfast game changer! Toasting the oats and coconut creates a lovely toasty earthy flavour experience and if you serve this up, as I did without revealing the reason for it’s bright red colour, nobody will ever guess it’s the power and powder of beetroot juice.

Thank you @matakanasuperfoods and @cookandnelson. You make our tastebuds sing.

THE PORRIDGE

½ c oats
⅓ c coconut shreds
1 c oat milk
½ c water
½ c frozen blueberries
2 small bananas or 1 large, sliced
Pinch salt

TO SERVE

Nobel Maple Syrup
Yoghurt
Toasted almonds, chopped.

METHOD

Toast the oats and coconut threads over a medium heat in your Lil’ Legacy, making sure you stir continuously. Add oat milk and water followed by the rest of the ingredients and simmer on a low heat for 4 – 5 minutes until thick and porridgy. Pour into bowls and serve with dollops of yoghurt, drizzles of maple syrup and a sprinkle of crunchy almonds.

ENJOY.

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