Gluten free/plant based coconut porridge

I made this stunning recipe from the Wagamama feed your soul book. The recipe is plant based and I bought some gluten free oats to use.

It is so delicious I had to share!

Really beautiful fresh flavours.


50g rolled oats (make sure they are gf if you are gf)

300g coconut yogurt

For the fruit syrup

3 tablespoons maple syrup

Juice of 1/2 lime

50g fresh or frozen mango diced

1 passion fruit flesh scooped

Pinch of chilli flakes

2.5 cm piece of ginger (I didn’t put this in as I don’t like it)


Add the maple syrup, 3 tablespoons of water and the lime juice to a small saucepan over a medium/low heat. Add the mango, passion fruit flesh ginger and chilli flakes. Stir and cook gently for 2-3 minutes until the sauce turns into more of a syrupy consistency. You can add more maple syrup and water here if you like. I didn’t think it needed anymore.

To make the porridge, add 200ml of water into a small non stick pan with the rolled oats. Cook over a low heat until it bubbles and thickens. It won’t take long just a few minutes.

Take off the heat and mix through the coconut yogurt and top with the fruit syrup and fruit.

Enjoy! It really is delicious and you could add in any fruit you have in your fridge.