Warming Coconut, Chia & Ginger Porridge with Hot Berries, Almond Butter & Toasted Crunch
January is the month of post-Christmas comfort, warmth and healing, and what better way to start the day than with a generous bowl of creamy porridge, packed full of goodness and sprinkled with a colourful array of toppings. This bowl might feel more indulgent than normal as the oats are cooked in half water, half coconut milk from a can. Of course, you can swap it for any plant-based milk from a carton if it suits you better. My best advice with porridge is to top it with as many colours and textures as possible to nourish yourself and your gut bugs!
Servings: 1 Time: 15 minutes
Ingredients
60g jumbo oats
1 tbsp chia seeds
1/2 cup canned coconut milk
1 cup water
knob grated ginger
1/2 tsp ground ginger
1/4 tsp cinnamon
pinch salt
Toppings
1 cup of fresh berries (blackberries, cherries, blueberries, raspberries)
Almond butter
Pumpkin Seeds, coconut flakes
Drizzle of maple or agave syrup
Pinch of sea salt
Method
1. Preheat the oven to 180C fan and toast the pumpkin seeds for 10 minutes. Add the coconut flakes for the last 5 minutes until golden and crunchy.
2. Warm up the fresh berries in a small saucepan until they begin to burst, add a little honey or maple syrup if needed to sweeten up.
3. For the porridge, add all the ingredients to another pan and bring to boil. Immediately bring down to a simmer and cook for approx. 5 minutes until the porridge is thick and creamy.
4. Transfer your porridge mixture into a bowl and top with a spoonful of hot berries, a sprinkle of toasted seeds/flakes, a dollop of almond butter and drizzle of maple syrup.
