Berry & Coconut Porridge

Place the oats in a saucepan with the milk and 600 mlwater. Bring to the boil, then simmer for 8 minutes, until thick and creamy, stirring often.

Pour into 4 warmed bowls and stir in a swirl of the yoghurt.

Top with the berries and a drizzle of honey, then scatter with desiccated coconut.

Place 175 g quinoa in a saucepan with 300 ml milk, 100 ml water, 100 g raspberries and ¼ teaspoon ground cinnamon. Bring to the boil, then simmer for 12-15 minutes until the liquid is absorbed and the quinoa is cooked. Serve topped with 2 chopped bananas and 100 g blueberries, a sprinkling of desiccated coconut and a drizzle of honey.

Blitz 55 g desiccated coconut in a food processor for 2-3 minutes then pour into a bowl and mix with 60 g quinoa flour and 1 teaspoon baking powder. Whisk in 1 egg, 150 ml coconut milk and 3 tablespoons caster sugar, then leave the batter to stand for 10 minutes. Stir in 200 g blueberries. 

Heat a frying pan over a medium heat and lightly grease with vegetable oil. Pour dessertspoons of the mixture into the pan and cook for 2-3 minutes until set and golden underneath, then flip over and cook for a further 1-2 minutes. Remove from the pan and keep warm while cooking the remaining pancakes. Serve the pancakes on warmed plates, topped with a few more blueberries and a drizzle of honey.