(Serves 4)



175g porridge oats
700ml fat-free milk
400ml can low-fat coconut milk
3 tbsp soft light brown sugar
1 tsp ground cinnamon
a good grating of nutmeg, plus extra to serve
160ml can coconut cream, plus shaved toasted coconut, to serve
for the compote:
3 tbsp light soft brown sugar
3 oranges, peeled and sliced
250g fresh or frozen cranberries



Mix the oats, milk, coconut milk, sugar, spices and a pinch of salt in a pan. Set over a low heat and cook for about 20 minutes, 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. 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. *BBC Easy Cook Magazine*



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.


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