Recipe: Ginger Coconut and Burnt Orange Porridge
Sunshine in a breakfast bowl
Rolled oats cooking in coconut milk produce a velvety creamy porridge that is simply divine. Infused with fresh flavours of ginger, lime and honey, the porridge is then topped with butter-charred orange segments.
The cooking process elevates the orange to a caramelised sticky sweetness that cuts perfectly into the rich creamy coconut. Topped with toasted almond flakes for texture and crunch, this is a very luxurious breakfast bowl.
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
- Total Time: 10 Minutes
- Yield: 1 1x
- Category: Breakfast
- Cuisine: Porridge
Ingredients
- 1/2 cup oats
- 150ml coconut milk
- 150l 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 toasted almonds flakes in dry heated non-stick pan.
- Combine oats with coconut milk and water, bring to the boil then turn to simmer and stir regularly for approximately 4 – 5 minutes.
- Meanwhile over medium heat add butter (or margarine) to a frying pan. Once melted orange segments. Cook until caramelized on each side – orange flesh should have a light ‘burnt’ look. Remove segments from the pan, set aside. Now add a squeeze of lime juice to the pan along with the orange-butter juices and combine.
- When the porridge is ready remove from the heat and stir through ginger, lime and honey
- To Serve: Pour the porridge into a bowl, scatter with burnt orange segments, pour over the juices from the pan and sprinkle with toasted almond flakes.
Keywords: Best porridge recipes, burnt orange, orange ginger lime oats, creamy breakfast oats, best breakfast recipes
