Jamie Magazine
By Ginny Rolfe
Four-grain coconut porridge with autumnal fruit
25 mins
Super easy
serves 4
About the recipe
This is the most delicious porridge, and it’s very good for you, too. You won’t need all the porridge mix for this, but it’s a good idea to make a larger batch and keep the rest for another morning – either for another batch of this coconut porridge, or to mix it up with your favourite fruit and nut combos.
Recipe From
Ingredients
200g porridge mix (see below)
350ml 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
200g large porridge oats
100g oat bran
100g oatmeal
100g quinoa
Method
- First make your porridge mix. Combine all the ingredients together in an airtight container and use as much mix as needed.
- 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.
- Cook over a medium heat for about 20 minutes, until the mixture has thickened and is creamy, stirring continuously.
- 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.
- Toast the hazelnuts in a dry frying pan over a medium heat, then finely chop.
- Remove the vanilla pod from the pan. Serve the porridge in bowls, topped with the fruit, chia seeds, hazelnuts and a drizzle of honey.
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