Creamy Sultana Porridge

Serves – 1


  • 40 g rolled oats
  • 30 g sultanas
  • 300 ml non-dairy milk
  • 1 tsp Coconoil
  • 1 knob stem ginger, diced
  • ½ banana, peeled and sliced
  • drizzle of honey


  • Place the oats, sultanas, non-dairy milk and 200 ml water in a pan and leave to soak for 10 minutes.
  • Place over a medium heat and slowly bring to the boil, stirring most of the time, until thick and creamy.
  • Stir in the Coconoil until it has melted, then serve the porridge in a bowl.
  • Sprinkle with the diced ginger and sliced banana and drizzle with honey.

Note: If wished, you could stir in protein powder just before serving too.


Creamy Sultana Porridge with coconoil pure coconut oil
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