The weather has turned a little chilly in Ireland in the past week, so I’ve been starting to think about warming, comforting breakfasts for when the darker autumn and winter weather properly arrives. Porridge is a firm favourite with many people, as it’s easy to prepare, inexpensive to buy and can be eaten with a huge range of toppings.
My local organic fruit and veg shop always stocks a great range of produce, including these juicy, sweet figs. I absolutely love figs for their natural sweetness, versatility and health benefits. Packed with tiny seeds that contain powerful polyphenolic bioflavonoids, and loads of fibre, figs are amongst nature’s very best foods for sweeping toxins and excess mucus out of the intestines. This allows more nutrients to reach your blood for circulation around your body. And a better supply of nutrients helps to create a glowing complexion!
To make this porridge taste really creamy and delicious, I stirred in dried coconut, cinnamon, coconut milk and vanilla. In addition to the figs, I used sliced ripe banana, goji berries and a drizzle of smooth almond butter for a really nourishing brekkie that will keep you feeling full and satisfied for hours.
Let me know if you give this Creamy Coconut and Fig Porridge recipe a go and I love to see all your creations on social media! Simply tag #RosannaDavisonNutrition on Instagram or Twitter or come on over to my Facebook to say hello 🙂
- 40g porridge oats (I used a certified gluten-free brand)
- 240ml water
- 1 tbsp unsweetened desiccated coconut
- 1 tsp cinnamon and extra to garnish
- 1 tsp vanilla extract/vanilla seeds and extra to garnish
- 120ml (1/2 cup) low-fat coconut milk (I use a brand called Koko Coconut Milk)
- 2 fresh figs, sliced
- 1 ripe banana, sliced
- 1 tsp smooth almond butter
- 1 tsp goji berries, to garnish
- In a saucepan over a medium heat, bring the water to a boil and add in the porridge oats.
- Reduce the heat and cook for 4-5 minutes, stirring frequently, until it reaches a thick consistency.
- Remove from the heat and stir in the dried coconut, cinnamon and vanilla. Pour on the coconut milk and stir well.
- Serve hot, topped with figs, chopped banana, drizzled with smooth almond butter and sprinkled with a little more cinnamon, vanilla and goji berries.