A good breakfast, complete and satiating, immediately puts you in a good mood, allows you to face even the most tiring days and does not make you feel hungry already in the middle of the morning. And if this breakfast is also prepared with healthy ingredients, capable of counteracting cellular degeneration, well, then breakfast time will be awaited with even more joy! Like when there is porridge on the table. The oats used to prepare porridge are, in fact, a precious source of avenatramides, polyphenols with a powerful anti-cancer action. In fact, studies have shown that these substances are able to prevent cellular degeneration, blocking free radicals, and to counteract the degenerations in progress, favoring apoptosis, namely the programmed death, of diseased cells (Tuttini et al, Int J Mol Sci, 2019). Today we offer porridge in a truly delicious and exotic version, in which the sweet taste of coconut is combined with the fresher note of pineapple and mango marinated in a lime and ginger sauce. To complete, a handful of blueberries that provide other important antioxidants against the aging process. And if you think that to prepare this delight it takes a master in the culinary arts, you are very wrong! This porridge is ready in a short time and the result will be a delicacy that will please everyone, enjoy your breakfast!
Ingredients for 4 people
150 grams of whole oat flakes
400 ml of coconut milk
1/2 teaspoon of vanilla powder
1 tablespoon of maple syrup
1 mango
1/2 pineapple
3 tablespoons of blueberries
1 cm of grated ginger
1 lime
Coconut flakes
Cashew nuts
Cut the mango and pineapple into cubes. Pour the fruit into a small bowl along with a teaspoon of lime juice and grated ginger, mix and let it rest.
In a saucepan, pour the oats and coconut milk. Add the vanilla and cook over low heat, stirring often, for about 5 minutes. The mixture should become soft and not liquid. Remove from the heat and add the maple syrup, mix. Spread the porridge into the bowls, sprinkle the top with the marinated fruit and blueberries. Top with the coconut and coarsely chopped cashews and serve!
