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Strawberries and Cream Porridge

A vibrant and delicious breakfast bowl - creamy porridge with warm, gooey strawberries and nourishing coconut.
Course Breakfast
Cuisine American, British, European
Keyword breakfast, gluten-free, oatmeal, porridge, Strawberry, vegan
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4
Calories 346kcal


  • 570 g fresh or frozen strawberries
  • 400g tin coconut milk (full fat)
  • 400 ml water
  • 220 g whole rolled oats (certified gluten-free if necessary)
  • 1 tsp vanilla extract
  • 2 tbsp + 1.5 tsp maple syrup
  • 2 tsp lemon juice


  • Open the tin of coconut milk and remove 4 tbsp of the thick creamy part at the top. Put this into a bowl, add 1/2 tsp of the maple syrup and mix together. Set this aside for topping the porridge later.
  • Empty the rest of the tin of coconut milk into a blender. Add 250g of the strawberries and blend this with the milk until smooth.
  • Add the oats to a pan, pour over the strawberry milk plus another 400ml of water, the vanilla extract and 2 tbsp of the maple syrup. Cook on a low-medium heat for about 5-10 minutes, stirring frequently until the oats have absorbed the liquid and the porridge is thick and creamy.
  • Whilst the porridge cooks, add the remaining strawberries to another pan with the lemon juice and the final 1 tsp maple syrup. Cook on a low-medium heat until softened and juicy but still holding their shape.
  • Once the oat mixture and strawberries are done, spoon the porridge into bowls and top with some of the reserved coconut cream mixture, followed by the cooked strawberries.