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Four-grain coconut porridge with autumnal fruit

Four-grain coconut porridge with autumnal fruit


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Four-grain coconut porridge with autumnal fruit

Serves 4

Cooks In25 minutes

DifficultySuper easy

Nutrition per serving
  • Calories 300 15%

  • Fat 11.2g 16%

  • Saturates 5g 25%

  • Sugars 11g 12%

  • Salt 0g 0%

  • Protein 7.5g 15%

  • Carbs 42.4g 16%

  • Fibre 6g -

Of an adult's reference intake

Ingredients

  • 200 g porridge mix (see below)
  • 350 ml unsweetened coconut milk
  • 1 orange
  • 1 vanilla pod
  • 2 pears
  • 1 handful of blackberries
  • 1 tablespoon hazelnuts
  • 1 tablespoon chia seeds
  • runny honey , for drizzling
  • FOUR-GRAIN PORRIDGE MIX
  • 200 g large porridge oats
  • 100 g oat bran
  • 100 g oatmeal
  • 100 g quinoa

Recipe From

Jamie Magazine

By Ginny Rolfe

Method

  1. First make your porridge mix. Combine all the ingredients together in an airtight container and use as much mix as needed.
  2. Place 200g of the porridge mix in a medium saucepan. Add the coconut milk, 700ml of boiling water and the orange zest. Halve the vanilla pod lengthways, scrape out the seeds, then add both the pod and seeds to the pan.
  3. Cook over a medium heat for about 20 minutes, until the mixture has thickened and is creamy, stirring continuously.
  4. Coarsely grate the pears into a bowl (or grate one and finely slice the second into thin matchsticks to add some texture), then slice and gently toss in the blackberries.
  5. Toast the hazelnuts in a dry frying pan over a medium heat, then finely chop.
  6. Remove the vanilla pod from the pan. Serve the porridge in bowls, topped with the fruit, chia seeds, hazelnuts and a drizzle of honey.


Watch the video: Coconut Milk Oatmeal (October 2022).