- 175g porridge oat
- 700ml milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- 400ml can low-fat coconut milk
- 3 tbsp soft light brown sugar
- 1 tsp ground cinnamon
- good grating of nutmeg, plus extra to serve
One of the most useful of spices for both sweet and savoury…
- 160ml can coconut cream, plus shaved toasted coconut, to serve
A large hairy, brown nut that grows on the coconut tree, found throughout the world's…
For the compote
- 3 tbsp light soft brown sugar
- 3 oranges, peeled and sliced
One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
- 250g fresh or frozen cranberry
A tart, ruby-red coloured berry which grows wild on shrubs throughout northern Europe and North…
Mix the oats, milk, coconut milk, sugar, spices and a pinch of salt in a saucepan. Set over a low heat and cook for about 20 mins, stirring every now and then to prevent the porridge from sticking, until it’s thick and creamy – add a splash more milk if you like it thinner.
Meanwhile, prepare the compote. Put the sugar and 2 tbsp water in a frying pan and heat to dissolve the sugar. Once bubbling, add the oranges and cranberries. Stir, then turn up the heat and leave to bubble for a few mins until most of the liquid evaporates and the compote becomes thick and sticky.
To serve, spoon the porridge into bowls, top with the orange & cranberry compote, a swirl of coconut cream, some shaved coconut and an extra grating of nutmeg.