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Breakfast is by far and always has been, my most favourite meal of the day.  I use it as a way to brighten up a cold grey morning, it’s also a fabulous way to kick-start my day.   In the colder months, porridge is a key player in my breakfast routine and I like to jazz it up with different add-ins and toppings to make a rather boring breakfast more exciting.  

Like a hug in a bowl, this creamy coconut porridge is one of my favourite breakfast recipes.  If it wasn’t enough that it was made with coconut milk, I also add shredded coconut for a different texture and to boost that delicious coconut flavour.  

Coconut Porridge With Chia Berry Compote
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
A delicious creamy coconut porridge breakfast bowl topped with a juicy homemade chia berry compote.
Author: Jemma Andrew-Adiamah
For the porridge
  • 1/2 cup porridge oats
  • 2 tbsp coconut milk
  • 2 tbsp shredded coconut
  • 250 ml water
For the compote
  • 500 g Red Fruit from Iceland frozen
  • 2 tbsp lemon juice
  • 3-4 tbsp honey or maple syrup
  • 2 tbsp chia seeds
To make the porridge
  1. On a low heat, stir together the porridge oats, coconut milk, and water until thick and creamy in a non-stick saucepan (about 4-5 minutes).
  2. Add in the shredded coconut and mix through.
To make the compote
  1. Pour the frozen fruit into a large saucepan with the lemon juice and honey and cook on a low simmer for 8-10 minutes, stir regularly. The fruit should have thawed and become tender, still holding their shape.
  2. Allow to cool for 5 minutes, and stir in the chia seeds.
  3. The compote will naturally thicken when it cools.
  4. Serve the porridge in a bowl and top with the berry compote and more shredded coconut.
Recipe Notes

*The compote can be made in advance and stored in the fridge.
**If you don't have time to cook the porridge on the hob, soak them in water overnight instead to get the same creaminess.

Porridge for me is all about the toppings, there are no limits and there are no rules.  This porridge comes out really creamy when cooked and reminds me of rice pudding and what goes well with perfectly with rice pudding?  Jam,  of course!  I do love jam and fruit compotes, but I find that they can be full of sugar so I decided to have a go at making my own using chia seeds.  

This berry compote couldn’t be any quicker or easier to make.  I always like to keep a bag of frozen fruit in the freezer, convenient for whipping up smoothies, baking, and quick desserts. Iceland stock a great range of frozen fruits and my favourite is the , bursting with a gorgeous variety of red berries, many of which are out of season this time of year.  

This particular bag has a mix of raspberries, blackberries, red currants and black currants, all frozen for quality and freshness.   Another thing that I love about frozen fruit is that they tend to be more affordable than fresh fruits especially if they’re out of season.  Like fresh fruit, frozen fruit is also jam-packed with essential vitamins and minerals except it’s longer lasting because it’s stored in the freezer. 

I’ve called this a chia compote instead of jam because it doesn’t actually set like a traditional jam. However, the chia seeds swell and the compote naturally thickens and comes together.  Since this compote isn’t full of preservatives, it doesn’t last as long as shop bought, but it’s far healthier and it’s so easy to make you could make a batch every week.


  •  by Supergolden Bakes
  • by The Petite Cook
  •  by Eats Amazing

What are your favourite porridge or breakfast toppings? How to you like to use frozen fruits in your cooking?

*Recipe commissioned by Iceland, but all opinions are my own.

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