Vanilla Coconut Porridge with Dates, Pecans & Cinnamon By Rebecca Gawthorne
Waking up to a beautiful bowl of wholesome, warm oats is one of the only things that helps me get out of bed on a cold winters morning! The hint of vanilla and coconut in this porridge recipe is absolutely divine. It is an incredibly nourishing breakfast bowl as it is based on oats, which are packed full of fibre, minerals and have low GI, long lasting energy. It doesn’t contain any of the refined sugars, artificial sweeteners and chemical additives that commercial packaged oat breakfasts are filled with, and it has a delicious flavour from natural ingredients including dates, nuts and coconut, which adds extra nourishment too. I also use steel-cut oats, which are far less lumpy and thick and cook up to a smoother with a creamier consistency.
Vanilla Coconut Porridge with Dates, Pecans and Cinnamon
1 cup of steel-cut oats
1 cup milk of choice (I use oat milk)
1 cup of water
1 cup Medjool dates, chopped & deseeded
1/4 cup pecans
1/3 cup desiccated coconut
2 tsp vanilla extract
1 tsp cinnamon
- Bring oats to the boil in 1 cup of water. Once oats begin to thicken, slowly stir in milk & continue to cook.
- Add chopped dates & continue to cook until forms creamy consistency.
- Remove from heat & stir in coconut, vanilla, cinnamon & pecans.
Tip: Once cooked, stir through your daily sachet of Vida Glow.