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Raspberry and Coconut Porridge


Raspberry and coconut porridge

My partner LOOOOOOOVES his porridge. He makes a HUGE batch at the beginning of every week and he has a bowl EVERY SINGLE MORNING. He is such a good boy, I wish I was as disciplined. Not only does he not tire of eating PORRIDGE every day for breakfast, he doesn’t even vary the flavour. He just adds soy milk, banana and sultanas and if he wants to indulge he will, are you ready???? add some HONEY, I know he lives on the edge, right! As for me, not only do I not and cannot eat the same breakfast every day. I can’t even stand to watch him eat the same breakfast every day. So I took it upon myself to hijack his porridge every other morning and experiment with different fruits, nuts and flavours. I offer (some might call it force) him to try a different variation of porridge. I hate to admit but not all my concoctions are a great success, so while some of you think, wow lucky, sometimes not so lucky… but when it’s a success and his face lights up with

This mouthwatering, flavoursome porridge looks great and taste unbelievably good, and it takes NO TIME to make at all.

Ingredients for porridge

Cooked porridge: you can make your own use my recipe

  • 3 cups milk or water I used half soy milk, half water.

  • 1 1/2 cups rolled oats

  • pinch of salt (just an itsy bits pinch)

Method for cooking porridge

In a pot on medium to high heat cook oats with water or milk, stir until liquid has almost evaporated. Remove from heat.

If you find that liquid has evaporated and porridge is still not cooked just add more milk or water 1/4 cup at a time until cooked through.

Ingredients for toppings

  • 2 teaspoons honey

  • 1 tablespoon Hazelnut meal

  • 1/4 cup desiccated coconut

  • 1/2 cup mixed Frozen raspberries defrosted in a pot over medium heat or in the microwave.

Assembly

  1. Spoon 1/2 cup of hot porridge into a large drinking glass, mug or Jar. Mix in the honey and Hazelnut meal, pour desiccated coconut on top of porridge and top with hot raspberries. I didn’t add honey to the berries because I like the tart taste but feel free to add honey.

  2. sprinkle crushed nuts. I used pistachio but you can use whatever nuts you like.

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