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Coconut, Banana and Maple Porridge

  • Prep Time
    5 MINS
  • Cook Time
    10 MINS
  • KCals 269
  • Carbs 37G
3 Servings


For the porridge

  • 80 g rolled porridge oats
  • 550 ml coconut dairy free milk alternative
  • 3 tbsp desiccated coconut
  • 1 tbsp maple syrup
  • 1 tsp vanilla extract
  • pinch of ground ginger

For the topping

  • 1 small banana, peeled and sliced
  • 1 tbsp maple syrup
  • 1 tbsp desiccated coconut


  1. Place the oats, coconut milk alternative, desiccated coconut, maple syrup, vanilla extract and ginger in a medium saucepan and stir well.

  2. Place over a medium heat and bring to the boil. Reduce the heat to low and simmer gently for 6-7 minutes, stirring until thickened and the oats have softened.

  3. For the topping: Preheat the grill on a medium setting. Place the coconut in a small ovenproof dish and place under the grill. Toast the coconut for 1-2 minutes or until golden, turning once and watching carefully as it can burn very easily.

  4. Place the porridge in three bowls and place a few slices of banana on top of each. Drizzle over the maple syrup and sprinkle with toasted coconut. Serve at once, alone or with an accompaniment of your choice.