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Breakfast recipe · from the recipe book

Raspberry Vanilla Soy Porridge with Toasted Coconut

Silky soy-milk oats cooked with jammy raspberries and vanilla, finished with a quick strawberry compote and crunchy toasted coconut and flaxseed.

Raspberry Vanilla Soy Porridge with Toasted Coconut

Ingredients

  • ¼ cup24 gSweetened shredded coconut
  • 1⅔ cups250 gFrozen strawberries, unsweetened
  • 1½ tbsp30 gMaple syrup
  • 1½ tsp3 gLemon zest
  • 3⅓ cups (790 ml)800 gSoy milk, original
  • ⅔ cup150 gWater
  • 3⅔ cups300 gOld-fashioned rolled oats
  • ⅛ tsp1 gSalt
  • 1⅔ cups200 gRaspberriesdivided
  • 3 tbsp20 gGround flaxseed
  • 2 tsp8 gVanilla extract
  • ½ tsp1 gGround cinnamon

Steps

  1. Toast the coconut in a dry medium pot over medium heat, stirring, for 2 to 3 minutes until golden; tip it into a small bowl and set aside.
  2. In the same pot, cook the strawberries with the maple syrup and lemon zest over medium heat for 5 to 6 minutes, mashing lightly, until jammy. Scrape the compote into a second bowl.
  3. Without washing the pot, add the soy milk, water, salt and cinnamon and bring to a gentle simmer over medium heat.
  4. Stir in the oats and half of the raspberries. Simmer, stirring often, for 5 to 7 minutes until thick and creamy.
  5. Take the pot off the heat and stir in the flaxseed and vanilla; let stand 2 minutes to thicken.
  6. Spoon the porridge into four bowls, top with the strawberry compote and the remaining half of the raspberries, and sprinkle with the toasted coconut.

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

Contains: Soy. Some brands contain gluten.

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

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