1½ cups frozen raspberries
½ cup caster sugar
1 litre (4 cups) almond and coconut milk
2 tsps vanilla extract
1½ cups traditional rolled oats (120g)
410g can pear slices in juice, drained, chopped into 2cm pieces
Toasted coconut chips, to serve
Place raspberries on a plate. Sprinkle with half the sugar. Stir to coat. Stand for about 25 minutes, or until thawed.
Meanwhile, place milk, vanilla and remaining sugar in a large saucepan. Stir over a medium to high heat until hot. Don’t boil. Stir in oats.
Bring to boil. Simmer, stirring occasionally, for about 15 minutes, or until thickened. Stir in pears. Remove from heat.
Divide porridge evenly among serving bowls. Top with raspberries. Sprinkle with coconut chips.