Coconut chocolate porridge with skyr
Preparation time: 5 minCooking time: 5 min1 serving
From the article: 10 follicular-phase recipes: breakfast, salads and everyday meals
Ingredients
1 Servings
- 2 tbsp coconut chips
- 40 g fine rolled oats
- 150 ml unsweetened coconut drink
- 1 pinch salt
- 150 g plain skyr
- 1 tsp maple syrup
- 20 g dark chocolate (at least 70%)
- ½ banana, optional
Instructions
- 1Toast the coconut chips in a dry pan for 1 to 2 minutes until golden and set aside.
- 2Bring the oats, coconut drink and salt to the boil in a small saucepan. Simmer, stirring, for 3 to 4 minutes until creamy. Remove from the heat and cool for a minute.
- 3Stir two thirds of the skyr and the maple syrup into the porridge.
- 4Spoon into a bowl and add the remaining skyr. Roughly chop the chocolate and scatter it over, followed by the coconut chips and banana slices if desired.
Nutrition: 430 kcal · 24 g protein · 45 g carbs · 16 g fat
