Cooking in Style: Blueberry and Coconut Baked Porridge

Regular readers of my blog may notice that I’ve posted this recipe before (for the original post, click here), and that’s because I’ve been asked by kitchen appliance company Belling to join their “Cooking in Style” campaign and write a blog post about my very favourite signature dish.

Breakfast is my definite favourite meal of the day, so I thought I’d talk about my delicious blueberry and coconut baked porridge. I created this recipe last year when I was doing my exams and working very early shifts, so I needed a way to inject a lot of energy into my mornings! I did this by weaving healthy, slow-burning ingredients in with sweet blueberries and tasty syrup.

You can cook this breakfast on your own for a good morning boost, or save it for Sunday brunch with your family – whack on some cheesy music, get a huge batch of this recipe going and enjoy!

For me, cooking is way more than just shutting yourself in the kitchen, it’s a part of your daily life and can be a great way of expressing yourself and getting your friends and family together, as well as giving you a huge amount of pleasure and comfort – why don’t you get some ingredients together and whip up your favourite signature dish this week?

Let me know in the comments what your favourite signature dish is, or send a photo to me on Twitter!

Coconut and Blueberry Baked Porridge

Coconut and Blueberry Baked Porridge

Ingredients

For the porridge

50g of porridge oats

150ml of water

100ml of coconut milk

Quarter of a teaspoon of cinnamon

One tablespoon of brown sugar

For the syrup

One tablespoon of water

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 five 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

This post has been to promote “freestanding range cookers from Belling” as part of the Cooking in Style campaign.

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