- thin-rolled oats: 80 g
- water: 200 ml
- canned coconut milk: 165 ml
- cacao powder: 1 tbsp
- salt: 1 pinch(es)
- ripe banana: 1 piece(s)
- dates: 4 piece(s)
- grated coconut: 1 tsp
- frozen or fresh berries: 1 handfull(s)
Pour the oats into a pot, add water and salt, then while stirring bring to a boil on low heat.
Puree the banana and the dates and then add them.
Stir in the coconut milk (solid and liquid part) and the cocoa and then let it simmer for about five minutes with a closed lid.
Place the porridge into bowls and garnish with berries, grated coconut and cookies.