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Decadent Oatmeal Porridge


  • 2/3 cup rolled oats
  • 3/4-1 cup full fat coconut milk (preferably organic)
  • 1/4 cup coconut water, water or other non-dairy liquid
  • 2-3 tablespoons agave
  • 1 teaspoon of Light Grey Celtic Sea SaltĀ®
  • Raisins, walnuts, and pistachios



  1. Two saucepans: one with the coconut milk, coconut water, agave and salt. The other with the oats.
  2. Heat the coconut milk saucepan just to dissolve the agave and the salt.
  3. Remove the milk from the heat and set the oatmeal pot on the heat instead. Pour the liquid slowly into the pan of oats, a little bit at a time to achieve your desired consistency.
  4. Serve drowned in any remaining coconut milk or coconut cream, with dried raisins, pistachios and walnuts/nuts on top. For a Florida Brunch style feel free to add a splash of rum on top!

~ Makes 2 servings.

Recipe created by Waseme Zuwena from Florida.