Get ready to savour a delightful vegan-friendly porridge by Kachen, featuring a harmonious blend of coconut milk, maple syrup, and pomegranate. This warm and inviting dish is the perfect addition to your January breakfast lineup.

INGREDIENTS

  • 100 g oats
  • 325 ml water
  • 100 ml tinned coconut milk
  • 1 pinch salt
  • ½ tsp vanilla extract
  • 2 tbsp maple syrup
  • Pomegranate seeds
  • Coconut flakes

INSTRUCTIONS

  1. In a small saucepan, bring the water and oats to the boil. Add the coconut milk, salt, vanilla extract and maple syrup and leave to simmer for 5–10 minutes until the porridge reaches the desired consistency.
  2. Toast the coconut flakes for 1–2 minutes in a pan. Remove the seeds from the pomegranate. Divide the porridge into two bowls and top with the toasted coconut flakes and pomegranate seeds.

For this recipe and other seasonal options, click here to visit Kachen.

RTL