Life can get pretty hectic, and so for me sometimes it is the small things that really make me appreciate the weekend. This weekend, it was having time to have a lazy breakfast in bed. I normally grab something on the go, but this Saturday I pootled around in the kitchen and made this amazing porridge, and then took it back to bed and snarfled it.
It was so easy to make, now I am certain you can make this in the microwave if you really want. But there was something almost decadent about casually stirring a simmering porridge pot and not have to worry about rushing about and getting ready.
I call this golden porridge due to the luxurious colour the porridge turned when I stirred in the coconut sugar. It was caramel sweet from the inclusion of white mulberries and date syrup, and completely free from cane sugar! I used oat flakes but you can use whatever flakes you desire – millet, rice or amaranth would work just as well if you wanted something gluten-free! Good news for those of you who are vegan or on a dairy-free diet – this recipe contains no dairy whatsoever! A key thing to remember is that when I say coconut milk, I mean the dairy milk alternative – not the stuff you get in cans and use for curry. There is a massive difference, so make sure you use the milk alternative!
I swear, this porridge is good enough to tempt even the heartiest of porridge-haters, my test audience adamantly protested that they hate porridge, but then ate the whole bowl and went back for a secret second helping of this! I like persuading people that healthy food is delicious – it makes me feel secretly smug 😉 (sorry, not sorry!)
So enough waffling, here is how you make it!
Serves two/three depending on how hungry you are!
- 1/3 cup of porridge flakes
- 1/4 oat bran
- A tablespoon white mulberries
- 2 cups of coconut milk (I used kara, it is super creamy)
- 1 tablespoon on coconut sugar
- 1 pinch of Himalayan pink salt
- 1 teaspoon of vanilla powder
- 4 strawberries
- A sprinkling of goji berries
- 8 raspberries
- 1 tablespoon maca powder
- 1 tablespoon of chia seeds
- Date syrup to garnish
- Add the oats, oat bran, mulberries, vanilla powder, salt, coconut sugar and coconut milk to a pan. Bring to a simmer on a medium heat and continue to stir until the porridge thickens.
- Add more milk if desired and cook for around ten minutes.
- Pour into bowls, garnish with fresh fruit, maca powder, date syrup and chia seeds. The latter all get added post-cooking to prevent the heat damaging the nutrients!
- Scoff and feel smug that you just ate something that was super healthy and still delicious!
That is it! I firmly believe that it tastes even better if you are in pjs, in bed and eating this on a lazy weekend morning! Happy weekend everyone!