Simple but delicious. Coconut milk porridge, served with vanilla baked rhubarb and mascarpone.
I served this for our Sunday morning yoga retreat breakfast, after their final yoga class with @mymollypocket for the weekend, they tucked into this warm comforting bowl of goodness. Breakfast is one of my favourites on our food and yoga retreats, and I'm already planning for our July one (June 30th-July 2nd) which FYI, has two spots left if you're interested in joining? Food, yoga, hiking, chilling by the fire, perfect weekend.
Recipe for the baked rhubarb porridge below 👇🏼👇🏼
- firstly I always get asked how I get my porridge so creamy, there are 2 secrets, overnight soaking, and cooking it low and slow! - the night before, soak your oats in the pot you'll be using, 1 part oats to 1 part water, 1 part coconut/almond milk. (if you have 1 cup of oats you want 1 cup of water and 1 cup of almond/coconut milk) - in the morning, pre heat oven to 180deg Celsius
-take your pot out of the fridge and place it on a low heat. Cook it low and slow until your oats become thick and creamy, and the liquid is gone. - chop your rhubarb into desired shape, and place on a baking tray. Generously drizzle with maple syrup/honey making sure each piece of rhubarb is covered. Squeeze in juices and zest of one orange, and some vanilla extract or a vanilla pod. - cover tray with tin foil and place in the oven for 10mins, remove tin foil and bake for a further 5 mins
- for the mascarpone, add the seeds from a vanilla pod, zest of half an orange, and a drop of maple syrup, combine - To serve
One bowl of your creamy porridge, your baked rhubarb, the juices from the tray drizzled over, and a spoon full of mascarpone. YUM, enjoy!
Craving this breakfast, after waking up with a bit of a sore head,from too many glasses of vino, most people crave fry's, I crave comforting warm things like this winter porridge I made for our yoga retreat last weekend. So simple but feels like a hug on the inside when eaten.
Coconut porridge, with winter stewed fruit and a yogurt mascarpone
Firstly I make up a big batch of the stewed fruit, this takes awhile but keeps for ages.
In a large pot with some coconut oil I added 6 peeled and chopped red apples, 1 large or 2 2 small bags of unsweetened dried cranberries, 1 bag of golden raisins, the juice of 3 oranges, 2 teaspoons of cinnamon, 1 teaspoon dried ginger, 1/4 teaspoon of nutmeg, 1 vanilla pod or 2 teaspoons of vanilla extract. The rind of 2 oranges. And optional either 2 glasses of red wine or one glass of whiskey. .
Add all this to a pot and mix well, bring to the boil and then reduce to simmer for about 1-2 hours. Adding more orange juice or water if needed just a small bit to stop it burning at the bottom, you don't want it to be a liquidy sauce, you want it to be just lots of plump delicious fruit.
Once done let cool and store in an air tight container. Warming up your serving before adding to your porridge. .
For the porridge
I like to cook my porridge low and slow. Giving me a creamy consistency. And the night before I soak my oats.
So the night before I add 1 can of coconut milk, 1 can full of oats, and one can full of water, a pinch of cinnamon, a teaspoon of vanilla. Let it sit in the fridge over night.
Then in the morning in a sauce pan heat your porridge on a low heat while stirring until you get the creamy consistency desired. .
Mix yogurt and mascarpone adding seeds from vanilla pod or vanilla extract and assemble.
Warm porridge, warm winter fruits and a generous scoop of mascarpone yogurt. And enjoy
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