Toast coconut chips. In a small pot, toast coconut chips for 2–3 minutes on medium-high heat, until golden. Set aside and return pot to same heat.
Cook porridge. Add oats, cashew nuts, sesame seeds, ginger, water and a pinch of salt to pot and bring to a gentle simmer. Once simmering, reduce heat to low and cook for about 4 minutes, stirring often. Stir through coconut milk and maple syrup and cook for a further minute.
Serve porridge topped with coconut chips.
Notes
Nutritional Info (per serve) Energy (kJ): 1214 Energy (Cal): 290 Carbohydrate (g): 23.3 Protein (g): 8.4 Fat (g): 17.3 Saturated Fat (g): 6.8 Sugars (g): 4.3