Breakfast, Sweet

Golden Milk Porridge with Raspberries & Toasted Coconut

Oats are a fantastic storecupboard staple. Great value and incredibly versatile, they sit at the heart of so many of my recipes, whether I'm making porridge, overnight oats, baked oats, muesli or granola, using them as a crumble topping, to make energy balls or pancakes, or even blending them to a flour to make baked goods. You name it, oats can do it!

Not only are they delicious, but they're also so good for us, boosting our heart health and digestion, acting as an anti-inflammatory, and an excellent source of slow-release energy.

My favourite brand of oats has always been Flahavan's (this is not an advert, I'm just a huge lover of their oats!). This Irish brand is organic, and their milling process gives a wonderfully rich texture, toasted aroma and creamy taste, so do check them out.

In short, I am a big fan of oats – and this porridge recipe is my latest obsession. I like to make a large jug of spiced golden milk and keep it in the fridge to use in iced lattes, overnight oats, chia pudding, or simply warmed up when I want to drink something cosy. And this recipe combines two of my favourites: porridge and golden-milk lattes.

Finished off with a dollop of yoghurt, a tumble of tart raspberries, and a sprinkling of toasted coconut flakes, this one will leave you glowing from the inside out.

2, plus you'll have leftover golden milk


For the golden milk

1 litre almond, oat, soy, coconut, cashew or other milk of choice

1 medium piece of fresh turmeric, finely grated, or 1 tsp ground

2 tsp ground cinnamon

1 tsp ground ginger

½ tsp grated nutmeg

6-8 cardamom pods, seeds removed

1 tsp vanilla extract

Grinding of black pepper

Pinch of salt

2-4 tbsp maple, date, agave, fruit or zero-calorie syrup, honey, or liquid sweetener of choice

For the porridge

80g rolled jumbo oats

400-500ml golden milk

To serve

Extra milk, warmed through

Coconut or regular dairy-free yoghurt

Frozen or fresh raspberries

Toasted coconut flakes


  1. Add all the ingredients for the golden milk to a high-speed blender, and whizz together until smooth.
  2. Decant the milk into a sealable bottle. After using it to make your porridge, you can drink the leftovers cold or warm.
  3. Add the oats and 400-500ml of the golden milk (depending on how you like your porridge) to a pan over a medium heat, and bring to a gentle simmer.
  4. Cook for about 5 mins, until the oats are tender but still have a little bite. If it feels too liquid, don't worry, it will thicken. But if you do prefer your porridge a little looser, add a dash more regular or golden milk.
  5. Divide the porridge between 2 bowls, and top with a dollop of coconut or regular yoghurt, a small handful of frozen or fresh raspberries crushed between your fingers, and some toasted coconut flakes. A drizzle of extra syrup and some extra warmed milk is also a lovely addition.

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