Creamy coconut porridge

I will admit I’m usually very disappointed with hotel breakfasts so on a recent trip when I ordered porridge  I didn’t have high hopes. But what arrived was the most delicious creamiest porridge I’ve ever had.  I checked with the chef and the star (and only) ingredients were oats, cream and full fat milk.   For me that’s far to decadent to repeat too often so I’ve been playing around with a slightly healthier version using coconut cream and coconut milk. If you like coconut and you like porridge – you are going to love this.

Creamy Coconut Porridge (one portion)

creamy-coconut-porridge

  • 200ml coconut milk
  • 50ml coconut cream
  • 50g oats
  • 1 tablespoon desiccated coconut (plus extra to top)

Put the oats into a pan and add the coconut milk – bring to the boil, then turn down to a simmer and add the coconut cream.  Simmer for 3-4 minutes. Add a splash more milk if it starts to stick.  Just before serving mix in the desiccated coconut.  Serve with some more coconut sprinkled on top.

You really don’t need to add anything else – but if you must pistachios are a great match.

creamy-coconut-porridge-and-nuts

 

 

Vanilla Latte Porridge

This mornings dog walk was freezing and I got home needing coffee and hot food. So why not combine the two?  Hence my new favourite porridge – vanilla latte style. I tried to keep as close as possible to the style of latte I would usually order – which is a skinny latte. Personally I prefer cows milk in coffee, but whatever milk you normally have should work just as well.

I did prefer the porridge with some sugar (which I don’t normally have in coffee) – I think it needs something to give it a sweet hint and I do believe that the best match is brown sugar – can’t beat a bit of demerara.

Vanilla Latte Porridge

vanilla-latte-porridge

  • 50g oats
  • 250 ml milk
  • 50ml espresso ( I used an espresso shot from my coffee maker which is a perfect 50ml,  but you could use 50ml of strong black instant coffee.)
  • 1 teaspoon vanilla essence
  • Brown sugar – depending on taste. I used 2 teaspoons in the porridge and then an extra sprinkle on top.
  • Some crushed almonds to top. (I used 4)

Put the oats and milk in a pan and bring to the boil. Turn down the heat and add the vanilla essence and the espresso.  Simmer for 5 minutes or so until the porridge reaches your preferred consistency.  Add sugar and mix in whilst still on the heat.

Serve with some sugar sprinkled on top and some crushed almonds.

Zoats

It’s taken me a while to try this, I was intrigued with the thought of adding courgette to porridge.  The term Zoats comes from the alternative name of Zucchini (I guess calling it Coats doesn’t really work)

I have no excuse for not trying it sooner, it’s not like I’ve been short of courgettes. Now I wish I hadn’t waited so long because it’s another great way to incorporate veg into breakfast.

Grating the courgettes is key, it means they nicely soften and blend with the oats without really adding any taste, to be honest I couldn’t taste that I had courgettes in my porridge, I could just see them!

I added pumpkin seeds and flaked almonds and sweetened the porridge with maple syrup but there are loads of different combinations to play with, I’m hooked.

Zoats

zoats

  • 40g Oats
  • 200ml Almond Milk
  • 100g grated courgette (skin on)
  • 1 tablespoon flaked almonds
  • 1 tablespoon pumpkin seeds
  • 1 tablespoon maple syrup

Put the oats, courgette and milk in a pan, bring to the boil and simmer for a 3 – 4 minutes (you may want to adjust the milk depending on how you like your porridge).

Stir through the seeds and almonds and then drizzle over the maple syrup.

Orange & Almond Brown Rice Bowl

Brrr it was so cold this morning that another big warming bowl was required.  I had more brown rice to use up from last night so I’m  back to the brown rice porridge.  This has a lovely zesty fresh taste and is a lovely warming filling brekkie. I love the flavours of orange and almond together.

Orange & Almond Brown Rice Bowl (serves one)

Brown rice orange1

  • 120g of cooked brown rice (from the night before is good)
  • 100g water
  • 100ml orange juice
  • 50-100ml Almond milk
  • Zest of one orange
  • 25g sultanas or raisons
  • 1 tsp ground almonds
  • Cinnamon – liberal amount
  • Ginger – liberal amount
  • 5-6 roughly chopped almonds
  • Flaked almonds – for topping

Put the rice, orange juice and water into a saucepan and boil gently for around 4-5 minutes until the liquid is absorbed – keep an eye on it and keep stirring it, don’t let it dry out.

Then start by adding 50ml of almond milk and the orange zest, chopped almonds, ground almonds, sultanas and spices and simmer for 8-10 minutes – keeping an eye on the liquid levels – add more of the almond milk as you stir – don’t let it get dry.

This is lovely with some flaked almonds on top – and I do sometimes add some brown sugar too.

Brown Rice Apple Porridge

I first tasted brown rice porridge at a yoga retreat a couple of years ago. The rice from the previous evenings meal was re-cooked for breakfast with delicious results. Whenever I cook brown rice for dinner, I always make extra so that I can have this breakfast a couple of times over the following days.  It does take a bit of stirring and infusing of flavours and liquid so it’s an ideal weekend filling breakfast when there is more time to enjoy the wait.

Brown rice apple porridge (serves one)

Created with Nokia Smart Cam
Created with Nokia Smart Cam
  • 120g of cooked brown rice
  • 100ml water
  • 100ml Almond milk (or other milk) – plus a bit extra if the rice gets too dry
  • 1 apple – grated
  • 25g sultanas or raisons
  • Cardamom – I crushed around 5 pods
  • Cinnamon – liberal amount – this dish can take a lot of spices
  • Cloves – small sprinkle as it’s quite a strong flavour and easy to overpower the other spices
  • Demerara or other brown sugar to serve

Put the rice and water into a saucepan and boil for around 4-5 minutes until the water is absorbed – keep an eye on it and keep stirring it.

Then add the almond milk, grated apple, sultanas and spices and simmer for 8-10 minutes – keeping an eye on the liquid levels. You want the apple to be really squishy and almost dissolving into the rice so don’t simmer for less time, if it’s getting dry add a bit more milk.

This is lovely with the added crunch of some demerara sugar to serve.

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I managed to do a spinning class and dog walk before enjoying some time in the kitchen to cook and eat this dish, which I really felt I had earned – a lovely feeling.  I did have a banana before heading out to spin – I needed something to keep me going.

 

Toffee Apple Poragie

I’m back on the poragies this weekend and this one feels quite decadent – fortunately I ate if after my long morning run, so it felt well deserved. The dates and almond butter give a hint of caramel and the maple syrup and toasted almonds swirled on top helps to cement the toffee apple feeling.

Toffee Apple Poragie (serves one)

toffee apple poragie

  • 1 apple (core and seeds removed but unpeeled)
  • 2 medjool dates
  • 1 teaspoon almond butter
  • 200ml coconut milk (or almond milk works as well)
  • 40g porridge oats
  • 50-100ml water
Topping
  • 1 tbsp. maple syrup
  • some toasted flaked almonds

Blend the apple, dates, almond butter and coconut milk in a blender.  Put the oats in a pan and add the blended mix.  Bring to the boil and simmer for 3-4 mins  – keep an eye on it and add water to stop it sticking and reach the consistency you like.

Serve with the maple syrup poured on top with the flaked almonds.

Apple Crumble Poragie

I love the mixture of spices, fruit and sweetness in an apple crumble and I especially like the crumble toppings, so having a variation of it for breakfast is a real treat. I love nutmeg so tend to sprinkle quite a lot, but it is powerful so take it easy if you’re not sure.  The freeze dried apple I found recently in Tesco when I was looking for dried apple and it does add some lovely sweetness to the crumble topping, but you could use diced dried apple or leave it out completely.  I always have ice cream with my crumble but not for breakfast!  So I added a side of crème fraiche which adds a little more richness.  Natural yoghurt would work as well, or you could push the boat out and use cream.

Apple Crumble Poragie (serves one)

apple pie poragie

  • 1 apple – cored, but you don’t need to peel
  • 4 blackberries
  • 1/2 tsp cinnamon
  • A sprinkle of nutmeg (I grated around 1/2 tsp)
  • 1 tsp maple syrup
  • 200ml Almond milk (I used unsweetened)
  • 40g porridge oats
  • 50-100ml tap or filtered water

Topping

  • 4-5 hazelnuts – crushed
  • 1 tsp brown sugar (I used demerara for it’s coarse texture)
  • few bits of freeze dried apple – crumbled up
  • A few blackberries
  • Crème fraiche or yoghurt or cream

Method

In a good blender, blend the apple, 4 blackberries, cinnamon, nutmeg, maple syrup and almond milk.  Once blended tip into a saucepan and mix in the oats. Bring to the boil and simmer for 2-3 minutes.  Add as much water as you need to stop it sticking and get the consistency you like (or you could add more milk for a richer poragie).

For the topping – mix the crushed hazelnuts, sugar and apple together to make the crumble topping. Sprinkle on top and add some blackberries.

Add some crème fraiche, yoghurt or cream on the side.

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Today’s dog walk was very wet, cold and windy so this was a warming treat once i’d dried out. I ate it in front of the fire with the dog snoozing peacefully.