Choco Coconut Porridge
Blood Sugar: 12Servings: 2Preparation Time: 25minMeal Category: Breakfast
Micronutrients:MagnesiumCalciumFolate
Macronutrients per 100g
Energy
192kcal
Sugar
8g
Fat
8g
Fiber
7g
Sat fat
2g
Protein
6g
Carbs
29g
Sodium
30mg
Ingredients
- 80g / 2.8 oz Oats
- 2 tbsp Cocoa powder
- 1 tbsp crushed Flaxseeds
- 1 tbsp Coconut flakes
- 0.5 tsp Ground cinnamon
- 250ml / 8 oz Oat drink
- 2 small ripe Banana
- 2 tbsp Almond butter
- 0 Cocoa nibs
Preparation
- 1. Preheat the oven to 200 degrees top and bottom heat.
- 2. Defrost the spinach. Cut the tomato into small cubes.
- 3. Beat the eggs in a bowl and mix with the tomatoes, sweetcorn and Parmesan.
- 4. Season with salt and pepper.
- 5. Grease 12 muffin tins. Spread the spinach in the tins and pour the egg mixture on top.
- 6. Bake for 15 minutes.
Micronutrients % of RDI
Iron
2% of RDI
Magnesium
87% of RDI
Vitamin C
0% of RDI
Omega 3
2% of RDI
Vitamin A
0% of RDI
Calcium
71% of RDI
Folate
15% of RDI
Good to know
Hot to involve your child: Measuring: Teach them to measure out the ingredients such as oat flakes and cocoa powder. Mixing: Have them mix the dry ingredients before they are cooked. Cooking: With supervision, they can help cook the porridge on the stove, monitoring the consistency. Decorating: Encourage them to creatively sprinkle cocoa nibs and drizzle almond paste on the finished porridge.
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