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Porridge with Coconut and Toasted Almonds

by Daniel Davey


Porridge is one of the best breakfasts you can have when you have a busy day ahead, particularly if you have an active job where you are on your feet all day. Finding ways to change up your porridge and making it more interesting is always fun and make it more enjoyable. Adding coconut and toasted almonds is a simple way to make a delicious porridge for breakfast.

Preparation time
5 Minutes
Cooking time
10 Minutes


Serves: 2 People

  • 2 tbsp Desiccated Coconut 1 - 2 tbsp (optional)
  • 1 tbsp Dried Cranberries
  • 2 tsp Honey
  • 150 ml Low Fat Milk
  • 100 g Porridge Oats or Jumbo oats
  • 1 tbsp Sultanas
  • 2 tbsp SuperValu Goodness Flaked Almonds (1 - 2 tbsp)
  • 100 ml Water


1. Preheat the grill.

2. Place the oats, milk, water, coconut (if using), sultanas and cranberries in a medium-sized saucepan and set over a medium heat. Cook for 7 to 8 minutes, stirring regularly.

3. While the porridge is cooking, place the flaked almonds on a baking tray and toast for 2 to 3 minutes under the grill, until they are golden brown

4. Once the porridge is cooked through, divide it between two bowls. Scatter over the toasted almonds and finish with a drizzle of honey and your breakfast is ready to serve.


If you’re watching your fat intake, omit or cut back on the coconut and almonds.

Shamrock Dessiccated Coconut
1 in trolley
SuperValu Porridge Oats
1 in trolley
SuperValu Sultanas
1 in trolley
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