Coconut Chia Porridge w/ Caramelised Bananas & Toasted Hazelnuts

A delicious and warming breakfast that is both vegan and refined sugar free. Topped with caramelised bananas and toasted hazelnuts, this breakfast will fuel you for the day ahead.

Recipe & photography by Emily Bray

INGREDIENTS

Porridge:

3/4 cup rolled oats

1 tablespoon chia seeds

1 tablespoon coconut shreds

2 teaspoons maple syrup

1 cup water

½ cup coconut milk

Toppings:

1 banana, sliced into coins

Toasted hazelnuts

Berries

Coconut shreds

Almond milk

METHOD

Serves 2

In a medium saucepan, combine oats, chia seeds, coconut shreds, maple syrup, coconut milk & water. Cook over medium-low heat, stirring constantly for 10 minutes, until desired consistency is reached.

Heat a fry pan over medium heat. Slice banana and add to pan with a splash of water. Cook until caramelised, around 3 minutes, then flip and cook other side until caramelised. Add small amounts of water to pan as necessary to prevent banana from sticking and burning.

Transfer porridge into two bowls, and top with caramelised banana, toasted hazelnuts, berries, coconut and a splash of almond milk.