Honey-coconut porridge At breakfast the spirits divide - for some coffee is enough on the way to work, while others do not leave the house without a proper meal. However, it is important to pay attention to what you eat, so it is best to make your own breakfast. This honey-coconut porridge is prepared in only 25 minutes and can be stored for several days in the fridge. The porridge is based on oat flakes, a whole grain product with many ballast and mineral substances. The added coconut milk scores with medium-chain fatty acids, which are quickly digested and converted into energy by the body. Finally, cocoa nibs are sprinkled on the porridge as a healthier alternative to chocolate. By processing them from raw cocoa, they contain even more nutrients, valuable magnesium and calcium.
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20 g honey
400 ml coconut milk
170 g rolled oats
300 ml almond milk
1 tsp vanilla extract
½ tsp ground cinnamon
¼ tsp ground cardamom
100 g cashews
1 mango
2 tbsp unsweetened coconut flakes (for serving)
2 tsp cocoa nibs (for serving)
black sesame seeds (for serving)
honey (for serving)


  1. Add rolled oats, coconut milk, almond milk, vanilla extract, ground cinnamon, and ground cardamom to a pot over medium-high heat and bring to a simmer. Reduce heat to medium-low, cover, and let cook for approx. 10 min., or until the oats are soft and almost all liquid is absorbed.
  2. In the meantime, toast cashews in a frying pan until fragrant. Remove from heat and set aside.
  3. As soon as the porridge is done, remove from heat, add toasted cashews and honey, and stir to combine.
  4. Peel and slice mango. Serve warm porridge in bowls and top with sliced mango. Sprinkle with coconut flakes, cocoa nibs, and black sesame seeds. Drizzle with somemore honey, if desired, and enjoy!

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