Add a little sunshine to a warming bowl of porridge
Rolled oats cooked in coconut milk create a velvety, creamy porridge that is simply divine. Infused with fresh flavours of ginger, lime and honey, Ginger Coconut and Burnt Orange Porridge is topped with butter-charred orange segments and flaked almonds for a very tropical and luxurious bowl of oats.
Vegan version
For the vegan version simply replace butter with margarine
Ginger Coconut and Burnt Orange Porridge
Sunshine in a breakfast bowl. Coconut, ginger, lime and honey porridge topped with buttery charred orange segments and toasted almond flakes
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Servings: 1
Ingredients
- 1/2 cup oats
- 150ml coconut milk
- 150ml water or milk for an extra creamy texture
- 6 orange segments
- Knob of butter or vegan margarine
- 1/2 tbsp honey
- 1/2 tsp finely grated lime rind
- 1/2 tsp finely grated ginger
- 1 heaped Tbsp almond flakes toasted
Instructions
- Lightly roast almond flakes in a dry heated non-stick pan.
- Mix the oats with the coconut milk and water, bring to the boil, then reduce to a simmer and stir regularly for about 4 – 5 minutes.
- Meanwhile, over medium heat, add butter (or margarine) to a frying pan. Once melted, add orange segments. Cook until caramelized on each side – the orange flesh should have a slightly "burnt" appearance. Remove the segments from the pan and set aside. Now add a squeeze of lime juice to the pan with the orange butter juices and mix.
- When the porridge is ready, remove from the heat and stir in the ginger, lime and honey.
- To serve: Pour the porridge into a bowl, sprinkle with the burnt orange segments, pour over the juices from the pan and sprinkle with toasted almond flakes.
