Porridge oats are always a breakfast favourite and are so versatile. Add any of your favourite ingredients and keep your breakfast choice interesting! This recipe uses gluten-free oats which are available in all supermarkets. Follow this simple recipe for some inspiration on your breakfast for tomorrow.
3 tablespoons Quaker gluten free oats
1 cup of light coconut milk
1 tablespoon honey/agave syrup
1 tablespoon of peanut butter
1 tablespoon of seed mix
Half a banana
1. Prepare your oats the night before by adding them to coconut milk in a bowl and covering in the fridge.
2. In the morning remove from the fridge, heat up on a saucepan on a medium heat and when hot enough, pour into a bowl.
3. Place the peanut butter in the centre and add the rest of your toppings where and how you like them!
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