It’s not you, it’s me.
I am growing weary of the endless frosty mornings, you see, when nothing but your warm oatmealiness will do.
And with the winter we’ve had, I
feel likeknow for a fact that I have been eating porridge for months (approximately since I went to visit the Flahavan’s mill, in fact).
However, given that there’s not much that I can do about the weather (and prompted by the Flahavan’s Porridge Making Challenge), I decided to spruce you up instead, and put a little bit of tropical sunshine into your wintry bowl.
Don’t hate me, you’ll get used to your new taste. You may even get to like it. I did. Lots.
Totally Tropical Porridge w/ Coconut Milk & Banana
This really couldn’t be further from the porridge of my youth.
The oats are cooked up with some coconut milk and banana, spiked with a touch of kahlúa and scattered with kiwi fruit and a splash of cream. It’s a really filling and sunshiny bowl with which to start your day.
You’ll need, per person:
- 1 smallish banana (about 75g when peeled)
- 2 tsp dark muscovado sugar
- 0.5 tsp lemon juice (or substitute lime juice)
- 50g porridge oats
- 150ml water
- 75ml coconut milk
- pinch of salt
- 2 tsp kahlúa (or substitute dark rum)
- 1 kiwi fruit
- 1 tsp cream
- In a small bowl, mash together the banana, muscovado sugar and lemon juice.
- To a small, heavy saucepan add the porridge oats, water, coconut milk, mashed banana and salt. Stir to mix and place over a medium heat.
- Bring to a boil and cook, stirring, for about 3 minutes.
- Meanwhile, peel the kiwi fruit and chop into small chunks.
- Once the porridge is cooked, remove from the heat and stir in the kahlúa.
- Tip the porridge into a bowl, scatter with the chopped kiwi fruit, drizzle with the cream and serve.
- If you want to make this using pinhead oatmeal (i.e. steelcut oats), then use 50g pinhead oatmeal instead and cook first in about 200ml water for 20 mins, then add the coconut milk, banana etc. and proceed as above.
- Tropical porridge for one.