Recipe for a mean porridge anyone?
So back in November 2014, my main man (that is Nick) moved into my flat with me. Having commuted to each others flats for four years, we decided it was time to make life a little easier for ourselves and to start living life without lugging our overnight bags to early meetings or evening pub sessions! I can’t say I miss my rucksack and he does make for a pretty good roomie – especially as he is a pretty good little cook too.
My aim for 2015 is to teach Nick how to make this insanely delicious grapefruit and coconut milk porridge. I think it would make for the best breakfast in bed … I can do a mean poached egg ensemble in return. Even if I do not succeed with this aim, I am still going to be making this porridge recipe at least once a week. It is HEAVEN! Quite categorically the best porridge I have ever eaten. I am sure my Scottish ancestors would turn in their grave at the idea of me making porridge with coconut milk; but hey, let’s move with the times I say!
A little tip to pass over to you guys is to buy a carton of coconut milk instead of the cans. It lasts really well in the fridge and means you do not waste half the can if you want to make a recipe like this. I also love adding coconut milk into things like Matcha or Chai Lattes, so it is a really good item to have around. I often buy the Rude Health version; alternatively, Chi also do a good one that is slightly sweetened with agave syrup.
I like to top this porridge with grapefruit because it adds an amazing sharpness, but if you wanted to try using mango, berries or other fruit, I know they would work really well too. OR, just have it on its own – it’s that good!
Oats make for a great start to the day – they release their energy slowly throughout the morning, while using a really alkaline fruit like grapefruit as a topping for your porridge adds a really healthy burst of sweetness.
- 100g (3.17oz / 1 cup) porridge oats (preferably gluten-free)
- 235ml (8.3fl oz / 1 cup) coconut milk
- 1 generous pinch of salt
- 1 teaspoon of coconut blossom syrup (or honey, maple syrup or date syrup)
- 2 tablespoons of desiccated coconut
- ½ a grapefruit (or fruit of your choice)
- Place the oats, coconut milk, salt, coconut blossom syrup (or other) and desiccated coconut in a pan and heat gently, over a medium heat, until most of the liquid has been absorbed and the mixture thickens - this should take around 2-3 minutes. If the porridge gets too thick, just add a little more coconut milk to loosen it.
- Remove the porridge from the heat and divide it between your bowls. Serve piping hot with your grapefruit over the top and a little drizzle of your syrup for added sweetness.