Vanilla porridge with pomegranate seeds and pecan nuts

by Kam


Cold and wet weather always makes me crave a bowl of hot and yummy porridge. Spring over here decided to act as though it is fall, so there was nothing better today morning. This warming porridge with vanilla, ruby red pomegranate seeds and crunchy pecan nuts tasted heavenly.

A quick and filling breakfast and just so easy to make.


Vanilla porridge with pomegranate seeds and pecan nuts

Servings 2


  • 1 cup oats, regular or glutenfree
  • 1 cup coconut milk
  • 2 cups water
  • 1 vanilla bean
  • 2 tbsp maple syrup
  • 4 tbsp pecan nuts
  • 1 tsp coconut oil
  • 1 pomegranate
  • maple syrup for drizzling


  1. Bring oats, coconut milk and water to a boil in a pot. Cut the vanilla bean lengthwise and scrape out the paste. Stir into the porridge along with the maple syrup. Cover the pot with a lid and keep aside. In the meantime heat the coconut oil in a pan and roast the pecan nuts for a minute. Garnish the porridge with pecan nuts and pomegranate seeds. Drizzle with maple syrup and enjoy!



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