This porridge is so delicious, warming, comforting, nourishing, wholesome… The list could go on. I love it so much and keep making some variation of this recipe over and over again. It’s actually so easy to make a berry compote but feels rather fancy. I way prefer topping my porridge with this kind of berry goodness rather than cold ones from the fridge.
1/2c Oats (I like jumbo oats)
1 tbsp Coconut Yogurt (I use Coyo)
1 large handful of Berries (blackberries, blueberries or raspberries)
1 tsp pure Maple Syrup
2 tbsps toasted Coconut Flakes
1 tbsp Maca
1 tbsp Flaxseed
Simply rinse the berries and put them in a saucepan with a dash of water (maybe like a quarter of a cup of less) and maple syrup. (I would make the compote in larger quantities then refrigerate and just lightly warm again in a saucepan before use.). Let this simmer for about 5 minutes then get your oats and flax seed, if using, in another pan with enough water to cover. Add the dash of maple to the berries. Now keep the lid off both saucepans to allow some of the liquid to evaporate. Turn off the heat and stir the coconut yogurt and maca powder into the oats. Pour the oats into a bowl and top with the berry compote and coconut flakes.
P.s. I always top my porridge bowls with nut butter; one of my 5 desert island foods!