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!