Food / 25.01.2016

Breakfast Week recipe: Natasha Corrett’s peach and avocado porridge

By Julia Pritchard
A combination made in heaven

Peach and Avocado porridge

Not just for spreading on toast, avocados also make a wonderful match for oats. Yes, you heard that right. Healthy eating and lifestyle guru Natasha Corrett has provided us with a creamy bowl of gluten-free, dairy-free porridge to try for Breakfast Week.

The exotic combination of peach, avocado and coconut will make you forget all about the January drizzle – while giving you an immune-boosting dose of vitamin C. Paired with the calcium hit from the Rice Dream milk, this is a nutritious breakfast you won’t forget.

Makes two bowls
1 ripe peach
120g gluten free porridge oats
3 tbsp desiccated coconut
2 tbsp chia seeds
450ml Rice Dream milk
½ an avocado
Flaked almonds or linseeds to garnish (optional)

1 Chop the peach in half and remove the stone. Chop ¾ of the flesh into 2cm cubes and place into a pan, saving the remaining ¼ for the topping.
2 Add the gluten free oats, desiccated coconut, chia seeds and half of the Rice Dream to the pan and bring to a gentle simmer on a medium heat. The peach will start to break down, providing some lovely natural sweetness to your porridge.
3 When the mixture starts to thicken, add the remaining Rice Dream and continue to heat until the porridge is cooked.
4 While the porridge cooks, chop the avocado into thin half-moon shapes and set aside. Chop the remainder of the peach into thin slices.
5 Divide the porridge into two bowls and top with the remaining peach and avocado.
6 Sprinkle over some crunchy toppings of your choice and, if you need a bit more of a sweet fix, try a drizzle of agave syrup or honey.

What are you making this Breakfast Week? Tweet us your breakfast snaps @healthymag

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Peach and avocado porridge
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