Pink Porridge Oats

By Hannah Sundari of Two Spoons

A big bowl of porridge oats is one of my favourite breakfasts to have mid-week for this exact reason. It's so fast, so easy and soooo satisfying. Plus, it's one of those bowls you never tire of because there are always new ways to reinvent the wheel by adding different fruits and toppings. This time I've used pineapple and kiwi, I love these lighter refreshing fruits for Spring. I've also added a couple of cacao nibs and coconut shavings for a little crunch. I am in love with these two ingredients ATM to add some crunch to my morning. But other delicious toppings are some dried fruits (like apricots or figs), walnuts or pecans, and toasted buckwheat. 

And of course, adding some pitaya powder to make it PINK (compliments of Rawnice) makes this bowl all the more fun! Of course, if you don't have pink pitaya powder it's not a make or break. This beautiful bowl of porridge is delicious just the same. As for the pink sprinkles in this bowl? That's dried rose petals. Defs not a must for this recipe either, I merely sprinkled them on for stylistic reasons, so they were pretty enough to shoot.  

  • 1 cup gluten-free oats

  • 2 cups oat milk, or other plant milk

  • 1 tsp pink pitaya (optional), mine is from Rawnice

  • 1 kiwi, chopped

  • 1/4 cup pineapple, chopped

  • 1 tbsp maple syrup (optional to sweeten, but I didn't need it)

  • carob chips or cocoa nibs, to sprinkle (optional)

  • coconut shavings, to sprinkle (optional)

  1. In a saucepan add your oats and oat milk. Bring to boil, then reduce to a simmer and cook stirring often, until combined (approx. 3-7 minutes). Optional to add maple syrup, stir to combine. And splashes more water if needed to reach desired porridge consistency. 

  2. Divide porridge between two bowls and top with chopped kiwi and/or pineapple. Sprinkle to cocoa nibs and coconut shavings. 


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