Oh, wow! I just ate my chocolate chips coconut porridge and it was so delicious. I can’t wait when you try it. Melted chocolate chips with banana, fresh chopped blueberries a lot of cashew butter drizzles, crushed toasted hazelnut and all splashed with agave syrup is absolutely the dreeeam. I love this recipe for chocolate chips coconut porridge because is super simple, takes only 5 minutes and it’s super delicious.
It took me time to find vegan and sugar free chocolate chips, however I find them in the Holland and Barret. I couldn’t find them in the store but I order them online via their website. Feel free to use any chocolate chips you like it. You can always swipe chocolate chips for chopped dark chocolate and it still be super delicious.
THIS CHOCOLATE CHIPS COCONUT PORRIDGE IS:
- Easy recipe
- Sugar free
- Perfect for breakfast
- Gluten free (when using gluten free oats)
- Plant based
- Sugar free breakfast recipe
- Family recipe
- Perfect for weekend breakfast
HOW TO MAKE CHOCOLATE CHIPS COCONUT PORRIDGE
- 60g oats
- 100ml water
- 50ml coconut milk from cartoon
- Half banana
- Handful blueberry
- 2tbsp chocolate chips
- 1tbsp crushed roasted hazelnut
- 1tbsp cashew butter
- 1-2tbsp agave syrup on top
Put the oats with water in a sauce pan over medium heat and mix. Cook until start bubbling, then pour milk. Meantime, slice the banana and chop the blueberries. Transfer the porridge in a serving bowl. Put sliced banana and chopped blueberries on top. Sprinkle with chocolate chips and crushed hazelnut. Drizzle with cashew butter and splash with agave syrup! Enjoy!
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Recipe was made in our Vegan Healthy Louisa Cafe Deli in Leicester.