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
Prep Time 15 minutes
Cook Time 0 minutes
Servings 1
Calories 432 kcal
Ingredients
- 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)
Instructions
-
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.
Nutrition Facts
Summer mango gluten-free porridge
Amount Per Serving
Calories 432
Calories from Fat 154
% Daily Value*
Fat 17.1g26%
Saturated Fat 12.7g79%
Sugar 26.2g29%
Protein 14g28%
* Percent Daily Values are based on a 2000 calorie diet.
As featured in the August 2019 issue of Gluten-Free Heaven magazine
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