I think everyone that knows me well knows how deep my passion for porridge is. I could talk about it for hours, cook it for days, and eat it for years. It has been my staple breakfast for so long, but since arriving in Copenhagen I have to stay I’ve really stepped my porridge game up (I realise how ridiculous that sounds). There’s something so special about the cosiness that overcomes everyone, after just 4 minutes of cooking- I will never tire of pouring a hot steamy bowl, topping it with tons of maple syrup, nut butter, and fresh/cooked seasonal fruit. I usually just cook my oats with some unsweetened almond milk, but a couple of weeks ago I tried cooking them with coconut milk and the result was so incredibly creamy that it has now become my go-to when I have people over.
If you’ve never tried cooking your oats and grain with coconut milk, you need to get on that train right away because it will change your conception and idea of creaminess within one bite. Lately I’ve also really gotten into making really quick but delicious fruit compotes, as they add a great contrast to the creamy oats. I tend to make them with whichever fruit I have on hand and whatever is in season. Although not picture above (as I got into a bit of a red current phase last week) I’ve written down two recipes for different fruit compotes depending on when you’re making this and what fruit you’re using!
Creamy Coconut Milk Oats
For the Coconut Oats:
1 cup oats (if rolled, cook for 2 minutes longer, if porridge oats, cook for the time instructed below)
1 cup coconut milk
1 cup of water
Sprinkle of sea salt (do not skip!)
1 tbsp. maple syrup
For a basic spring/summer fruit compote:
1 cup fruit (my favourites are blueberries, raspberries, blackberries, rhubarb- depending on what’s in season)
1 tbsp. maple syrup/honey
Juice of 1 lemon
For a basic fall/winter fruit compote:
1 cup fruit (apples, pears etc.)
1 tbsp. maple syrup
1 tsp. coconut oil
1/2 tsp. cinnamon
1/4 tsp. nutmeg
Put the ingredients for your fruit compote in a small saucepan on medium heat, cover and let cook couple for 3-6 minutes, depending on what fruit you’re using- apples take longer than pears, and rhubarb longer than berries!
While that is cooking, pour your oats, coconut milk and water into another small saucepan and bring to a simmer whilst slowly stirring. As soon as you see it start to head to a simmer, after about a minute, add the sprinkle of salt and continue stirring. After 2-3 minutes it should be looking really creamy, and at this point add in the dollop of maple syrup. Loosen up with a splash of almond milk if you prefer your oats a little more on the liquid side.
Serve in two bowls, topped with some fruit compote, maple syrup, almond butter, and anything else you might like!
©2016 Bowl of Comfort