Baked Coconut Porridge with Blueberry Syrup

As you all probably know, I love porridge – I’ve made carrot cake, banana bread, caramel, and many more flavours because it basically means I can get away with eating dessert for breakfast… Yeah… Not great at those “keeping healthy” New Year’s resolutions, am I?

But I haven’t made a new interesting flavourย in a while, so I thought I’d createย a baked version for breakfast today with loads of sugar (it was a busy day at work today, I figured I would need it!) and fruit.

The great thing about porridge is you can’t really go wrong whatever you do – I lost the recipe I was using for this that I carefully created, so I just winged it this morning with the limited time I had before work, and it worked out really great; ridiculously tasty, but also healthy, and will keep you full for ages.

You could adapt this with seasonal fruit like blackcurrants, blackberries or raspberries – most soft fruit works so you can tweak depending on your taste, but obviously blueberries are great because they’re quite tangy and sour – hope you like it! :)

Coconut and Blueberry Baked Porridge

Coconut and Blueberry Baked Porridge

Ingredients

50g of porridge oats

150ml of water (plus one tablespoon for the syrup)

100ml of coconut milk

Quarter of a teaspoon of cinnamon

One tablespoon of brown sugar

150g of blueberries

Two tablespoons of caster sugar

Method

  1. Preheat the oven to 180 degrees Celsius. Meanwhile, mix the oats, coconut milk, water and cinnamon in a saucepan and simmer on a low heat for about 5 minutes until thick and creamy. Mix in a small handful of the blueberries.
  2. Pour the porridge into an oven-proof bowl and sprinkle over the brown sugar. Bake for ten to fifteen minutes until golden.
  3. Meanwhile, simmer the caster sugar with one tablespoon of water in a pan for a few seconds until the sugar is dissolved, then add in the blueberries and simmer until the blueberries go soft and start to pop. The juice should go all purple.
  4. Remove the porridge from the oven and pour the blueberry mixture over the top.

Serves one

P.S. I’m running the London Marathon in about 108 days – dear God – here’s my fundraising page if you would like to help the charity I’m running for :)

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10 thoughts on “Baked Coconut Porridge with Blueberry Syrup

  1. Pingback: Cooking in Style: Blueberry and Coconut Baked Porridge |

  2. Pingback: 5 easy vegan breakfast ideas |

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