Date & Coconut Porridge: A recipe for a warming Autumn breakfast

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Date & Coconut PorridgeiThe leaves are changing from green to red, the morning lawn is wet with dew and a touch of frost, Autumn is here.

Autumn is my favourite month, after the heat and energy of summer and before the cold hard days of winter, comes the brief respite of Autumn. It’s a beautiful month for walking and enjoying the leaves changing colour and the crisp days. Autumn also signifies the start of ‘Porridge Season’ a time when people put their muesli and fruit salad breakfasts aside and come back to Porridge. To celebrate the return to hot oats I have written a warming recipe to start your day…

Date & Coconut Porridge

Date & Coconut Porridge

Serves: Two

Cooking & Preparation time: 7 mins

Ingredients:

1 1/2 cups of jumbo oats

2 cups coconut milk

1 cup cold water

4 Medjool dates

2 tablespoons dessicated coconut

Optional – garnish with nutmeg or warm maple syrup.

Method:

Place the oats, coconut milk and water into a deep, heavy based saucepan and stir thoroughly.

Place the saucepan over a high heat and cook the oats for 2-3 mins.

Then reduce the heat to a simmer and cook for a further 2-3 mins or until you have a nice thick Porridge consistency.

Remove the saucepan and pour the Porridge into two bowls.

Take the Medjool dates and cut into thin slivers.

Garnish the Porridge with the dates slices, sprinkle on the dessicated coconut and finally drizzle with a little maple syrup or grate a little nutmeg over the bowls.

Enjoy your warming breakfast and Autumn.

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