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Breakfast recipe · from the recipe book

Raspberry Vanilla Porridge with Toasted Coconut

Creamy almond-milk oats cooked with jammy raspberries and vanilla, finished with a quick warm raspberry-lemon compote and crunchy toasted coconut and pumpkin seeds.

Raspberry Vanilla Porridge with Toasted Coconut

Ingredients

  • 3⅔ cups300 gOld-fashioned rolled oats
  • 3¼ cups (770 ml)850 gAlmond milk, unsweetened
  • ¾ cup200 gWater
  • 2½ cups300 gRaspberriesdivided
  • 2 tsp8 gVanilla extract
  • 2 tbsp40 gMaple syrupdivided
  • 2 tsp4 gLemon zest
  • ¾ tsp2 gGround cinnamon
  • ⅛ tsp1 gSalt
  • ⅓ cup30 gSweetened shredded coconut
  • ⅓ cup40 gPumpkin seeds (pepitas)

Steps

  1. Divide the raspberries: set aside half for the compote and keep the other half for the porridge. Divide the maple syrup into half for the compote and half for the porridge.
  2. Toast the coconut and pumpkin seeds in a dry large pot over medium heat, stirring, for 3 to 4 minutes until the coconut is golden. Tip them onto a plate.
  3. In the same pot, combine the compote half of the raspberries, the compote half of the maple syrup and the lemon zest. Cook over medium heat, mashing lightly, for 3 minutes until jammy, then scrape into a small bowl.
  4. Add the almond milk, water, oats, cinnamon and salt to the pot. Bring to a simmer over medium heat, then cook, stirring often, for 5 to 6 minutes until thick and creamy.
  5. Stir in the remaining half of the raspberries, the remaining half of the maple syrup and the vanilla, and cook 1 minute more until the berries just soften.
  6. Spoon the porridge into 4 bowls, swirl in the raspberry compote, and top with the toasted coconut and pumpkin seeds.

Check labels: Gluten-free when you buy old-fashioned rolled oats labeled gluten-free.

Contains: Tree nuts. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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