Summer mango gluten-free porridge recipe by Charlotte Davies
A refreshing new breakfast idea, make a batch of mango gluten-free porridge for a great start to the day. This is at its best if left overnight, however, it can be eaten straightaway at room temperature if you can’t wait that long.
Summer mango gluten-free porridge
- 40 g gluten-free porridge oats
- 80 g dairy-free coconut yoghurt (e.g. Koko)
- 100 g mango puree
- 2 tsp desiccated coconut
- a drizzle of maple syrup
- toasted coconut flakes and fresh strawberries (optional)
Mix all the ingredients, except the coconut flakes and fresh strawberries, together and leave overnight to soak in the fridge.
In the morning, top with toasted coconut flakes and fresh strawberries.