Despite the fact that it’s the end of July, it has been very wet, windy and rather cold lately. It’s not the weather we’d imagine for the height of summer, nevertheless, there is a bright side to this. I tend to eat much more porridge in the winter and have many more smoothies and cold breakfasts in summer months but I certainly gave porridge a warm welcome this week. It’s such a delicious and easy comfort food which will help us get through these (hopefully) last few days of soggy weather.
This recipe includes my favourite spice: cinnamon. Many people reserve this flavour for Christmas time but I think it should be enjoyed all year round. By blending three different forms of coconut, you get such a creamy bowl that is bursting with healthy fats. I like to add hemp seed for some all-important protein. By cooking the oats with grated apple it adds a lovely sweetness throughout. Finally, by saving fresh apple and coconut yogurt to top the dish, it provides a cooling moisture to contrast with the other flavours and textures. I love coyo yogurt so much but it can be hard to find and expensive. If you can’t get this, try a dollop of natural yogurt for the same effect.
1/3c Coconut Milk (or any nut milk)
1tbsp Coconut Yogurt (I use vanilla Coyo)
1 tsp Coconut Oil
1 tbsp Hemp Seed
Boil the kettle and put your oats in a pan. Add both the non-dairy milk and the boiled water. Bring the pan to the boil and then turn the heat down and let it cook with the lid off. Add the cinnamon and grate most of the whole apple into the pan (leaving some aside to put on top of the cooked oats). Let cook for about 10 minutes or until it reaches the consistency you like. Stir in the coconut oil and turn off the heat. Stir through the hemp seed. At this point, add the oat mix to your bowl and top with the coconut yogurt (or natural yogurt) and the last of the grated apple. Finish with a final sprinkling of cinnamon.