The texture of this porridge is a bit unusual because of the coconut flour, but I wanted coconut fiber and didn’t care for using flakes exclusively. This porridge has a very high fiber content and is extremely nutritious with the coconut, oats, and chia. Savor the naturally rich, buttery, vanilla-enhanced, creamy coconut goodness of the original recipe as is or try the variations below. Enjoy!
Coconut Flour Porridge
Ingredients:
- 1/2 cup water, as needed
- 1/2 cup whole milk
- 1/8 teaspoon pure vanilla extract
- 1 small, unripe banana (greenish-yellow), peeled and thinly sliced
- 1 tablespoon coconut flour
- dash Himalayan Salt
- 2 tablespoons Gold Label Virgin Coconut Oil
- 2 tablespoons whole grain chia seeds
- 1/4 cup coconut flakes
- 1/3 cup rolled oats
- 2 teaspoons butter
- 1–2 tablespoons raw honey
Directions:
In small saucepan, combine water, milk, vanilla, and banana. Sift coconut flour into pot and mash with fork until fairly smooth. Add remaining ingredients except butter and honey and bring to a boil over medium heat, stirring frequently. Reduce heat and continue cooking for about 10 minutes until oats are tender. Add extra water or milk as needed to maintain desired thickness. Top with butter and honey. Makes 1–2 servings and can be eaten hot or chilled. Delicious!
Variations:
- Add cinnamon to taste, up to 1/4 teaspoon.
- Substitute maple syrup or blackstrap molasses for the honey. This adds innumerable health benefits and tastes nice if you don’t mind the darker flavor of the blackstrap.
- Add 2 tablespoons of your choice of chopped nuts or nutritious seeds such as almonds, sesame, or sunflower seeds for added texture and protein.
- Add a 1/2 cup of fresh or 1/4 cup of dried fruits. I like fresh berries for the contrast of sweet-tart flavor, and they are a great source of Vitamin C. A blend of dried raisins, dates, and figs have a rich, almost candy-like, natural sweetness. All these fruits offer a wide array of antioxidants.
Enjoy in good health!
Recipe submitted by Sophie, Prairie du Chien, WI.
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